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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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