Carrot and raisin cookies

12 portions

Ingredients

60 ml (1/4 cup) non hydrogenated margarine
2 eggs
5 ml (1 tsp) vanilla extract
325 ml (1 ¼ cup) sugar substitute Splenda
375 ml (1 ½ cup) shredded carrots
175 ml (3/4 cup) dried raisins
250 ml (1 cup) whole wheat flour
250 ml (1 cup) all purpose flour
10 ml (2 tsp) sodium acid carbonate
7,5 ml (1 ½ tsp) baking powder
60 ml (1/4 cup) skim milk

Nutrition Fact

1/2 X Fruits

1 X Fats

1 X Bread

Preparation

Soak dried raisins in water. With a wooden spoon, mix in a bowl; margarine, eggs, vanilla and splenda. Incorporate the carrots and the raisins. Mix the content.

In another bowl, mix the flour, sodium acid carbonate and the baking powder. Add the dry ingredients to the liquid mix and add the milk. Mix will with hands. Form 24 small balls and put them on a cookie sheet. Cook in oven at 350 °F (175 °C) for 20 minutes.

Serve 12 portions of 2 cookies.

Reference

Available as a Minçavi ready-to-serve meals.

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