1/2 cup raisins (packed)
5 ounces apple juice
1/3 cup raw cashews or walnuts (coarsly ground)
1/4 cup soy flour
1/2 cup butter or margarine (softened)
3/4 tsp. stevia extract
1/2 tsp. maple flavoring
1 tsp. vanilla extract
1 large egg
1/4 cup milk
1 1/2 cups rolled oats
1 cup whole wheat pastry flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
Yield: 18 cookies (3 inch)
Preheat oven to 375 degrees. Oil a cookie sheet.
Place the raisins and apple juice in a small pan and sinner over low
heat for 15 minutes.
Coarsely grind chashews or walnuts in a blender. In a mixing bowl,
cream the cashew or walnut meal and soy flour into the softened butter
(or margarine). Stir in the stevia, maple flavoring, vanilla, and slightly
beaten egg.
Cream 1/3 of the stewed raisins and all of the juice in a blender.
Set the rest of the raisins aside. Stir the creamed raisins into the
butter mixture. Add the milk and oats.
Sift together the wheat flour, baking soda, cinnamon and salt. Stir
the flour into the other ingredients. Add the rest of the raisins. Don't
overmix.
Drop onto oiled cookie sheet and flatten with the palm of the hand.
Bake 13-15 minutes.
NOTE: Soft margarine may also be used. For reduced-fat cookies: substitute
the 1/2 cup of butter in the recipe for 1/3 cup butter and 1/4 cup apple
butter. If you don't want to add the nuts increase the flour by 1/4
cup.