Carrot Raisin Cookies
1 c Sweet Milk
1/3 c Dates; pitted, packed
2 ts Vanilla
1 lg Egg or substitute
1/3 c Applesauce or mashed banana
1 3/4 c Old fashioned rolled oats
1 c Whole wheat flour
2 tb Lowfat soy flour
2 ts Baking powder
1/2 ts Salt
1/2 ts Cinnamon; up to 1 tb
1 pn Ground cloves
1 pn Nutmeg
1/2 c Raisins
Sweet Milk:
2 c Reconstituted nonfat milk or
- substitute
2/3 c Raisins
Prepare cookie sheets with oil or spray coombine in blender on low
the sweet milk, dates, vanillla, egg, and mashed fruit. Blend until
uniform.
Add to oatmeal in bowl, stir with a spoon. Let set for about
5 minutes to moisten oatmeal.
Meanwhile, in large mixing bowl combine flours, baking powder, salt,
and spices.
Preheat oven to 350°F.
Add oat mixture to dry ingredients, mix well.
Add raisins, stir.
Drop by teaspoonful onto prepared cookie sheets. Bake 12 to
15 minutes until lightly browned and toothpick inserted into center
of middle cokkie comes out clean. Remove from pan, cool, store in
airtight containier in refrigerator. Freezes well.
Sweet Milk:
Combine milk and raisins in a jar, cover and refrigerate at least
overnight, best for 3 days.
Strain milk to remove raisins which will become mushy and flat.
Recipe by Janet Warrington
Recipe FROM: Sweet & Natural, Deserts without Sugar, Honey, Molasses,
or Artificial Sweetners
From: Jan Gordon <
[email protected]>
Date: Fri, 13 Aug 93 10:53:09 PDT
