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Post by ellise on Dec 1, 2005 9:52:44 GMT 10
If your store does not carry fruit-based fat substitute, you can easily substitute pureed prunes, or prune baby food in an equal amount." Original recipe yield: 40 cookies. 2/3 cup triticale flour 1/2 cup rolled oats 1 1/8 cups all-purpose flour 1/3 cup whole wheat flour 1 1/2 tsp ground ginger 1/2 tsp ground cinnamon 1/2 tsp baking soda 1/8 tsp salt 5 Tbsp fruit-based fat substitute 1/3 cup honey 1/3 cup granular sucrolose sweetener (eg. Splenda™) 1 tsp vanilla extract 1/3 cup orange zest 1/2 cup chopped crystallized ginger 1/3 cup dried cranberries
Preheat the oven to 350° F (175°C). Grease cookie sheets. Place half of the oats, and half of the triticale into a blender or food processor, and grind into a fine powder. Transfer to a medium bowl, and combine with the remaining oats, triticale, all-purpose flour, whole wheat flour, ginger, cinnamon, baking soda and salt. Set aside. In a large bowl, mix together the fat substitute, honey, and sucrolose sweetener until smooth. Mix in the vanilla and orange zest. Add the dry ingredients, and mix until well blended. Finally, stir in the chopped candied ginger and cranberries. Drop by heaping teaspoonfuls onto the prepared baking sheets. Cookies should be spaced at least 2 inches apart. Bake for 11 to 13 minutes in the preheated oven, or until the edges are golden. Cool on baking sheets for at least 5 minutes before removing to wire racks to cool completely.
Calories: 50 Total Fat: 0.2g ** Cholesterol: 0mg Sodium: 25mg Total Carbs: 11.6g Dietary Fiber: 0.9g Protein: 1g
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