| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Kerr |
6 |
servings |
INGREDIENTS
| 1/2 |
c |
Pitted unsweetened prunes |
| 1/2 |
c |
Hot water |
| 1 |
c |
Sifted unsweetened cocoa powder |
| 1 1/2 |
c |
Granulated sugar |
| 1/4 |
c |
Light olive oil |
| 2 |
|
Egg whites; lightly beaten |
| 1/2 |
c |
Non-fat plain yoghurt |
| 1 1/2 |
c |
Sifted cake flour |
| 1/4 |
ts |
Ground sea salt |
| 1/2 |
ts |
Baking soda |
| 1/2 |
c |
Grape-nuts cereal |
INSTRUCTIONS
Soak the prunes in the water until plump and soft, about 15 minutes.
Puree the prunes and their soaking liquid in a processor or blender
until smooth, about 3 minutes. Add the cocoa and mix well. Preheat
the oven to 180C/350F. In a large mixing bowl combine the prune-cocoa
mixture, sugar, oil, egg whites and yoghurt, and stir well.
Sift the flour, salt and baking soda into a medium-sized bowl. Gently
mix the prune-cocoa mixture into the dry ingredients with a plastic
spatula. Fold in the grape-nuts.
Line one or two baking sheets with parchment paper. Spoon the dough
into a large piping bag with a plain tip. Pipe 50 small cookies on to
the parchment paper about 4cm apart, or use two spoons if you don't
have a piping bag.
Bake for 12 minutes, then cool on a wire rack.
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