Yield: 42 Servings
|⅓ cup||Roasted carob powder|
|2 cups||Whole wheat pastry flour|
|1 teaspoon||Baking soda|
|1 teaspoon||Baking powder|
|1 tablespoon||Soy flour; toasted|
|½ cup||Applesauce; unsweetened|
|1 cup||Frozen apple juice concentrate|
Date: Fri, 21 Jun 1996 02:50:35 -0400 From: MADeutch@...
Makes 3 1\2 dozen soft chewy cookies filled with raisins Preheat oven to 350 degrees. Sift first 5 ingredients into a large bowl.
Set aside. Stir the vanilla into the juice. Pour the liquid ingredients into the dry ingredients. Stir with a large spatula until just mixed. Add a few drops of water, if needed, to make a cookie dough consistency. Stir in the raisins. Place by tablespoonfuls on a non-stick cookie sheet. Bake 10 minutes. Remove from cookie sheet to brown paper to cool.
I make "mixes" of the dry ingredients and keep them in small plastic bags in the freezer to make quickly as needed. You can also use other kinds of juice concentrate for different flavor; Dole's Mountain Cherry is fantastic!
FATFREE DIGEST V96 #171
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .