Raisin Spice Lentil Cookies

Raisin Spice Lentil Cookies - 13g Carbs, 1g Fiber

From: www.cinnamonhearts.com These cookies fill the kitchen with a delicious fragrance while baking. They taste great fresh from the oven with a glass of cold skim milk. Recipe from: Magic Beans, 1996 by Patti Bazel.

3/4 cup lentils, uncooked 1 1/2 cups water 1/2 cup egg substitute (equal to 2 eggs) 1/2 cup honey 1/4 cup diet margarine (suitable for baking) 1 tsp vanilla 1/3 cup canned pumpkin 1/2 cup unbleached flour 1 1/2 cups whole wheat flour 1/4 tsp salt 1 tsp baking powder 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ginger 1/4 tsp orange peel 1 cup coarsely chopped walnuts 1/2 cup raisins Nonstick cooking spray

Rinse lentils and combine with water in a pan. Bring to a boil. Reduce the heat, cover, and simmer for 40 minutes or until tender. Drain off excess liquid.

In the meantime, beat the egg substitute in a medium bowl. Add the honey and margarine. Cream until smooth. Add the vanilla, pumpkin, and cooked lentils. In a large bowl, combine the flours, salt, baking powder, cinnamon, nutmeg, ginger and orange peel. Add the lentil mixture and mix well. Fold in walnuts and raisins.

Drop the dough by rounded tablespoons onto a cookie sheet sprayed with cooking spray. Bake for 10 minutes in 350 degree F preheated oven.

Makes 36 Cookies

Per Cookie: 82 Calories, 2g Total Fat (<1g Sat Fat), 13g Carbs, 1g Fiber, <1mg Cholesterol, 54mg Sodium, 3g Protein

Exchanges: 1 Starch

Contributed by :
* Healthy Recipes For Diabetic Friends Y-Group