This recipe comes from the mother of a friend of mine that makes these cookies every year. They are lower in fat than more traditional cookies are always quickly gobbled up. I like using Star of David cutters, but gelt or dreidel cutters also work great. These cookies can also be frosted with royal icing or glazed.
Heat griddle or skillet over medium heat; spray lightly with cooking spray. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking 1 to 2 minutes. Repeat with remaining batter.
You can also make this with other vinegars–pick something you think is zippy for a different variation.
In a saucepan, combine the carrots, brown sugar, raisins or dried fruit, and vanilla. Bring to a boil and simmer for 5 minutes, then remove from the heat, cover, and let sit for at least an hour. In a large bowl, combine the flour, cinnamon, cloves, nutmeg, ginger, salt, baking soda, and baking powder. Whisk or stir to combine thoroughly and set aside.
This is a quite revolutionary cake recipe– no eggs, no oil, no butter, no dairy. But it comes out quite light and moist. The only fat comes from the tofu and the poppy seeds, so 1/16th of the cake ( a good-sized slice) contains about 2.25 g fat and a cupcake contains about 2 g. A variation without the poppy seeds would contain about 1.2 g per slice, or 1 g per cupcake. Using a fat-reduced tofu will lower it still further.
This dough makes a cookie that is crispy-chewy on the outside and a bit cakey– but not dry– on the inside. It’s great! (This recipe is an adaptation of one in Louise Hagler’s “Tofu Cookery”.)
Dates provide most of the sweetening in this crispy cookie treat.
Recipe By :Bryanna Clark Grogan
Serving Size : 16 Preparation Time :0:00
Categories : Desserts Fatfree
One caution, — this crust (since it contains no fat) tends to get soggy the day after baking if they are filled, so plan to serve them the same day, or bake but don’t fill them the day before serving.
You can make this “cheesecake” with your own favorite fruit topping, such as strawberry or blueberry.
Brownie Oatmeal Cookies Serves 24 From: “Rob Ryerson” Posted to fatfree.com Originally from The Mormon Diet Cookbook 2/3 cup whole wheat flour 1/3 cup sugar 1 cup quick cooking rolled oats 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder 1/4 teaspoon salt, (optional) 1 each powdered egg substitute, (11/2 tsp. mixed with 3 TBS […]
Allow to cool for 10 minutes and then cut into 1/2 – 3/4 inch slices. Place cut side down on cookie sheet and bake for 10 more minutes. Repeat on other side for another 10 minutes. When done, the biscotte may seem soft, but they will harden as they dry.
Here’s an Indian pudding I made, I love it, you don’t really have to use white sugar I don’t think, another better sweetener could be used I think, maybe even maple syrup.
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