In these cookies, apricots and walnuts are enveloped in chocolatey goodness.
1/2 cup (125 mL) whole wheat pastry flour 1/2 cup (125 mL) teff flour* 1/3 cup (80 mL) cocoa powder 1/2 tsp (2 mL) baking soda 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) cinnamon 1/2 cup (125 mL) date purée (see cookie makeover tips) 1/4 cup (60 mL) apricot purée (see cookie makeover tips) 1/4 cup (60 mL) peanut butter
Preheat oven to 375 F (190 C).
In medium-sized mixing bowl, mix the flours, cocoa, baking soda, salt, and cinnamon.
Incorporate dried fruit purée and peanut butter into flour mixture. Using a 1 oz (30 mL) cookie scoop, measure dough and form into balls, flatten with your palms, and place on oiled baking tray.
Bake in preheated oven, watching carefully, for about 14 minutes or until the cookies are slightly crispy on top. Let cool. Serve.
Makes 16 cookies.
Each serving contains: 109 calories; 3 g protein; 4 g total fat (1 g sat. fat); 18 g carbohydrates (7 g sugar); 3 g fibre; 114 mg sodium
source: "Cookie Makeover", alive #335, September 2010
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
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