1 c Mashed bananas
1 c Prune puree (or prune
Babyfood) 1 1/2 c Brown sugar
1 1/2 c Sugar
1/2 c Skim milk soured (1 T.lemon
Juice, add milk to 1/2c.) 2 T Egg replacer + 1/2c. water
2 ts Vanilla
1 ts Salt (I omit)
2 ts Baking soda
4 c Flour
5 c Quick oats
2 c Raisins
1 c Chocolate or carob chipa
1 c Chopped nuts (optional)
Cream bananas, prune mixture, and sugars. Add egg replacer/water and beat thoroughly. Add in vanilla, salt, baking soda, flour, and oats, beating at medium speed after eaach addition. Stir in other ingredients. Spray baking sheets lightly. Drop heaped soup spoonfuls onto sheets. Bake at 400 degrees F. for 15-25 min. (depends on altitude) until slightly brown and slightly crisp on the outside. NOTE: I’ve been making these at 7200 feet altitude. I cut the baking soda to 1 1/2 tsp. You may want to cut the liquids some at lower altitude. Adding the soured milk. I usually beat it in with the egg replacer/water. I cut the sugar, replaced half the bananas with prune puree, and added soured milk to make a softer cooky. This makes a very large amount. Use your largest bowl for mixing them. I usually bake some and refrigerate the remainder of the dough until the next week. Posted by BETTE IDE <IDE@UWYO.EDU>to the Fatfree Digest [Volume 15 Issue 20] Feb. 20, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?