Pumpkin-Ginger Jumbles
Source of Recipe
From Miavita
List of Ingredients
No-stick cooking spray
1 1/2 cups (6 oz./180 g) cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3/4 cup plain pumpkin puree
1/2 cup fat-free egg product
1/2 cup natural cane sugar or brown sugar
1/2 cup molasses
1/3 ounces low-fat silken tofu
1 cup golden and/or dark raisins
1/4 cup (1 1/4 oz/35 g) chopped crystallized ginger
Recipe
1 Preheat oven to 350 degrees F (175 degrees C). Lightly coat 3 baking sheets with cooking spray.
2 In a mixing bowl, whisk together flour, baking powder, baking soda, salt, ground ginger, cinnamon and cloves.
3 In a food processor, combine pumpkin, egg product, brown sugar, molasses and tofu and process until smooth.
4 Gently stir pumpkin mixture into dry ingredients. Add raisins and crystallized ginger and stir to mix.
5 Drop the batter by tablespoonsful onto the prepared baking sheets. Bake for 10 to 12 minutes until cookies are set and tops remain intact when pressed lightly with a finger. Transfer cookies to a wire rack and let cool. Store in an airtight container for 3 or 4 days.
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