
Persimmon Cookies


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1 c. persimmon pulp
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3/4 c. almond or cashew butter
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1/2 c. real maple syrup or honey
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1/2 c. date sugar or soft dates
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1 tsp. vanilla
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1 egg equivalent of Ener-G Egg Replacer
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2 tbsp. Ener-G Baking Powder
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2 c. whole wheat PASTRY flour
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1 tsp. salt
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1/2 tsp. allspice
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1 c. chopped nuts
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1 c. raisins (opt.)
These seasonal cookies can be enjoyed any time by substituting canned pumpkin for the persimmon pulp.
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Place persimmon pulp, nut butter, honey, date sugar, vanilla and egg replacer in blender to mix well.
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In a large bowl, sift the dry ingredients together. Add the liquid ingredients from the blender, stirring just until well mixed. Stir in nuts and raisins.
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Drop by teaspoonfuls onto a sprayed cookie sheet.
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Bake 350° for 15 minutes.
NOTE: If using canned pumpkin, additional liquid is needed. Add about 1/3 cup water to blender mix.
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