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• Preheat oven to 180ºC (350ºF)
In a saucepan, combine raisins and orange juice. Bring to a boil. Cook, uncovered, 5 minutes. Remove from heat and stir in soda. Cool.
In a large mixing bowl, cream together sugar and margerine. Beat in egg and vanilla.
In a separate bowl, combine flour, baking powder, cinnamon, salt and nutmeg. Stir into sugar mixture. Mix in lentil purée, walnuts and raisins.
Drop batter by 15 mL (1 tbsp) portions on an ungreased cookie sheet about 3 cm (11/4”) apart.
Bake 10 - 15 minutes, or until lightly browned on the bottom.
40 servings.
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Ingredients
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| 250 mL |
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raisins 1 cup |
| 125 mL |
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orange juice 1/2 cup |
| 2 mL |
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baking soda 1/2 tsp |
| 175 mL |
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brown sugar 3/4 cup |
| 125 mL |
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margerine 1/2 cup |
| 1 |
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egg |
| 5 mL |
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vanilla 1 tsp |
| 375 mL |
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all-purpose flour 11/2 cups |
| 2 mL |
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baking powder 1/2 tsp |
| 2 mL |
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cinnamon 1/2 tsp |
| 1 mL |
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salt 1/4 tsp |
| 0.5 mL |
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nutmeg 1/8 tsp |
| 175 mL |
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Nona's Instant Lentejas purée 3/4 cup |
| 125 mL |
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chopped walnuts 1/2 cup |
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