1/2 c Pitted unsweetened prunes
1/2 c Hot water
1 c Sifted unsweetened cocoa
-powder
1 1/2 c Granulated sugar
1/4 c Light olive oil
2 Egg whites; lightly beaten
1/2 c Non-fat plain yoghurt
1 1/2 c Sifted cake flour
1/4 ts Ground sea salt
1/2 ts Baking soda
1/2 c Grape-nuts cereal
Soak the prunes in the water until plump and soft, about 15 minutes.
Puree the prunes and their soaking liquid in a processor or blender
until smooth, about 3 minutes. Add the cocoa and mix well. Preheat
the oven to 180C/350F. In a large mixing bowl combine the prune-cocoa
mixture, sugar, oil, egg whites and yoghurt, and stir well.
Sift the flour, salt and baking soda into a medium-sized bowl. Gently
mix the prune-cocoa mixture into the dry ingredients with a plastic
spatula. Fold in the grape-nuts.
Line one or two baking sheets with parchment paper. Spoon the dough
into a large piping bag with a plain tip. Pipe 50 small cookies on to
the parchment paper about 4cm apart, or use two spoons if you don’t
have a piping bag.
Bake for 12 minutes, then cool on a wire rack.
Yields
6 servings