Thursday, April 5, 2012

Parsnip Cookies

Adapted from Act Vegan and Vegetarian Society

  • 1 cup unbleached flour
  • 1 1/4 cup whole wheat flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/3 cup coconut spread, melted
  • 1/2 cup organic brown sugar
  • 1 medium banana
  • 1/2 cup orange juice
  • 1 teaspoon vanilla
  • 2 small parsnips, grated
  • 1/2 cup chopped almonds
  • 1/2 cup raisins
  • Mix dry ingredients in a large bowl
  • In food processor blend melted coconut spread (or oil), brown sugar, banana, orange juice and vanilla until smooth
  • Stir wet ingredients in with dry ingredients until combined
  • Stir in grated parsnips, almonds and raisins
  • Form into heaping tablespoon size cookies and place on greased baking sheet with some space in between because they will expand and rise
  • Bake at 350 degrees for 15 minutes
This was supposed to be a cake but my metric conversions might have been off since the dough was way too dry for cake batter.  So I added in the almonds and raisins and made it into cookies instead.

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