Newsletter - Animal Writes © sm
30 August 2000 Issue

From [email protected]

These yummy, three-bite nuggets are moist, chewy and delicious. They pack well for take-along lunches. Be sure to save some for after-school treats, too!

1/2 cup unbleached white flour
1/2 cup whole wheat flour
1 tsp baking powder (non-aluminum, such as Rumford)
1 tsp cinnamon
1/2 tsp ginger
1 cup Succanet
1 cup rolled oats
2 T vegetable oil
2 T soy milk
1-1/2 tsp En-R-G egg replacer powder
2 T water
1 VERY ripe banana, mashed

Preheat oven to 350 degrees.
Lightly coat baking sheet with non-stick spray.

In medium bowl, stir together white flour, whole wheat flour, baking powder, cinnamon, ginger, Succanet and oats. Add oil, soy milk, egg replacer powder, water; stir. Add mashed banana and stir well to mix completely. The dough will be rather stiff, but be sure to incorporate all the dry ingredients into the wet.

Drop walnut-sized balls 2 inches apart on baking sheet. (Since these cookies donít spread, I can fit 20 on the sheet I use!) Bake 8-10 minutes. Cool completely on wire rack.

(If you prefer your cookies flatter, simply press the cookies down with the spatula immediately after removing them from baking sheet.)

Optional Add-Ins:
1 cup of chopped nuts, any kind
1 cup raisins or dried currants
1/2 cup mini chocolate chips

For recipes that call for mashed bananas (breads, muffins, or even smoothies and shakes) look for inexpensive, really ripe bananas in the bargain bin of the produce section at the market and put them in the freezer as soon as you get home. To thaw for use, simply set on the counter for 20 minutes or so, then peel.

Go on to Poem: Eulogy to the Dog
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