| 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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