| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | St. Louis | St. louis p, Post1 | 24 | servings |
INGREDIENTS
| Nonstick cooking spray | ||
| 2 | c | Cooked garbanzo beans (chick peas); mashed |
| 5 1/2 | c | Brown sugar -; (packed) |
| 2 | Eggs | |
| 3/4 | c | Applesauce |
| 5 1/2 | c | Warm mashed potatoes |
| 2 | ts | Vanilla |
| 5 1/2 | c | Rolled oats |
| 1 | c | All-purpose flour |
| 2 | ts | Ground cinnamon |
| 2 | ts | Baking powder |
| 1 | ts | Baking soda |
| 3/4 | c | Sunflower kernels; (raw or roasted) |
INSTRUCTIONS
Preheat oven to 350 degrees. Coat a 9- by 13-inch cake pan with cooking spray; set aside. Combine mashed garbanzo beans, brown sugar, eggs, applesauce, potatoes and vanilla; mix until well blended. Combine oats, flour, cinnamon, baking powder and baking soda. Add to garbanzo mixture; mix well. Stir in sunflower kernels. Pour into prepared pan. Bake for 30 minutes or until no imprint remains when touched lightly. Cut into 24 pieces. Yields 24 servings. Recipe Source: St. Louis Post-Dispatch - 10-26-1998 From "Vegetable Desserts: Beyond Carrot Cake and Pumpkin Pie" by Elisabeth Schafer and Jeannette L. Miller (Chronimed, $16.95.) Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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