| 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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