Spiced Lentil and Raisin Cookies Nutrition Facts Per cookie (44 g) Amount Per Serving Calories 133 Calories from Fat 44 % Daily Value Fat 5 g 8% Saturated Fat 1 g 3% Trans Fat 0 g Polyunsaturated Fat 3 g Monounsaturated Fat 0 g Cholesterol 9 mg 3% Sodium 98 mg 4% Potassium 124 mg 4% Total Carbohydrate 20 g 7% Dietary Fibre 1 g 4% Sugars 11 g Protein 2 g Vitamin A 0% Vitamin C 3% Calcium 2% Iron 6% Thiamin 6% Riboflavin 4% Niacin 3% Vitamin B6 2% Folate 8% Vitamin B12 0% Phosphorous 5% Zinc 2% Spiced Lentil and Raisin Cookies STEP INSTRUCTIONS ➊ Prepare puréed lentils. ➋ In small steam jacketed kettle, combine raisins with orange juice. Bring to a boil and simmer, uncovered for 5 minutes. Remove from heat and stir in baking soda. Allow to cool and set aside until Step 4. ➌ Cream margarine with brown sugar in mixer using paddle attachment. Add puréed lentils and mix until smooth. Add eggs and vanilla and mix. NOTES: ➍ Combine flour, baking powder, cinnamon, nutmeg and salt and add Substitution of whole egg with shell to creamed mixture, mixing just until well combined. for liquid egg may occur. 1 whole egg Mix in chopped walnuts and cooled raisins from Step 2. weighs approximately 47 grams. Scoop with #30 scoop onto parchment paper lined sheet pans. For puréed pulses: rinse and drain. Add Do not push down. approximately 1/4 cup water to every cooked cup of pulses. Purée until the ➎ Bake at 350°F for 12-15 minutes – or until lightly browned. texture of canned pumpkin is achieved. Substitution of pulses may occur. Prepare pulses as recommended on pages 9 and 10 of the Pulse Potential manual. Please Note: In the 50 servings column the cups, tbsp, and tsp measures are rounded for convenience. Please refer to the bracketed amounts for a closer representation of the nutrition panel. NUMBER OF SERVINGS STEP INGREDIENTS 50 100 250 500 1 Puréed Green Lentils 2 cups (500 mL) 785 g 2 kg 4 kg 2 Raisins, Rinsed 1 ½ cups (250 g) 500 g 1.2 kg 2.5 kg Unsweetened Orange Juice ¾ cup (180 mL) 360 mL 900 mL 1.8 L Baking Soda 1 tsp (4.5 g) 9 g 23 g 45 g 3 Margarine, Non Hydrogenated 1 cup (280 g) 560 g 1.4 kg 2.8 kg Yellow Sugar 1 ½ cups (375 g) 750 g 1.9 kg 3.7 kg Liquid Egg ½ cup (100 mL) 210 g 525 g 1 kg Vanilla Extract 2 tsp (10 mL) 20 mL 50 mL 100 mL 4 All Purpose Flour 3 cups (400 g) 800 g 2 kg 4 kg Baking Powder 1 tsp (4 g) 7 g 18 g 35 g Ground Cinnamon 2 tsp (4 g) 9 g 23 g 45 g Ground Nutmeg 1 tsp (2 g) 3 g 8 g 15 g Salt ¼ tsp (1 g) 3 g 8 g 15 g Walnut Pieces 1 cup (135 g) 270 g 675 g 1.35 kg Pulse Canada For more information and recipe ideas This recipe was developed by the team at the Saskatoon Health Region (SHR). go to www.pulsecanada.com.