Monday, 09 March 2009

• Whole Wheat Carrot Snickerdoodles

  I'm thinking of what to bake this morning- something on the healthier side- something without chickpeas. . .
   and my friend suggests whole wheat snickerdoodles. . .
  Off to google a recipe and I land on one at wholegraingourmet.com
  The thought of the yummy cinnamony flavor made me think of ginger for some reason
   -and ginger made me think if root crops-
  so, I was brave and the carrots just hopped in.  ( I was pureeing them for meatloaf).
  
  And, I run a one bowl kind of operation if at all possible- usually the Kitchen Aide bowl.    Wet goes in then the dry.
  
  1/2 c. butter (I used 2 T. butter and 6 T. smart balance)
  1/2 c. pureed carrots, sweet potato, squash or whatever root crop strikes you
  2 eggs
  1 1/4 c. sugar (original was 1 1/3- I think I may have left out a little more)
  1 t. vanilla
  
  3 1/2 c. whole wheat pastry flour
  1t. baking soda
  1 t. cream of tartar
  1/4 t. salt (maybe a little less if you're smartbalancing it)
  
  creamed wet, added dry- mixed. 
  scooped with my cookie scooper and sprinkled cinnamon sugar on top. 
  
  375 degrees - about 10 minutes.
  
  still has a good amount of sugar, but hey, cut out half the fat and you get some vitamin A-
  
  
  

  • 9:17 PM
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