| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Digest, Feb95, Fatfree |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Mashed bananas |
| 1 |
c |
Prune puree (or prune |
|
|
Babyfood) |
| 1 1/2 |
c |
Brown sugar |
| 1 1/2 |
c |
Sugar |
| 1/2 |
c |
Skim milk soured (1 T.lemon |
|
|
Juice, add milk to 1/2c.) |
| 2 |
tb |
Egg replacer + 1/2c. water |
| 2 |
ts |
Vanilla |
| 1 |
ts |
Salt (I omit) |
| 2 |
ts |
Baking soda |
| 4 |
c |
Flour |
| 5 |
c |
Quick oats |
| 2 |
c |
Raisins |
| 1 |
c |
Chocolate or carob chipa |
| 1 |
c |
Chopped nuts (optional) |
INSTRUCTIONS
Cream bananas, prune mixture, and sugars. Add egg replacer/water and beat
thoroughly. Add in vanilla, salt, baking soda, flour, and oats, beating at
medium speed after eaach addition. Stir in other ingredients. Spray baking
sheets lightly. Drop heaped soup spoonfuls onto sheets. Bake at 400
degrees F. for 15-25 min. (depends on altitude) until slightly brown and
slightly crisp on the outside.
NOTE: I've been making these at 7200 feet altitude. I cut the baking soda
to 1 1/2 tsp. You may want to cut the liquids some at lower altitude.
Adding the soured milk. I usually beat it in with the egg replacer/water.
I cut the sugar, replaced half the bananas with prune puree, and added
soured milk to make a softer cooky. This makes a very large amount. Use
your largest bowl for mixing them. I usually bake some and refrigerate the
remainder of the dough until the next week.
Posted by BETTE IDE <IDE@uwyo.edu> to the Fatfree Digest [Volume 15 Issue
20] Feb. 20, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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