PRUNE SPICE COOKIES

Makes 30 cookies, depending on size

 

7 tablespoons vegetable oil

1 large egg

1 cup self raising flour

1/2 cup prune puree (See recipe below)

1/4 cup white sugar

1 teaspoon Allspice

1 teaspoon vanilla essence

 

Preheat oven to 170 oC.  Spray baking sheet.  Mix all together, drop teaspoon size mixture on baking sheet, not too close, they do spread.  Bake for 12 minutes.  Let cool.

Recipe and photo:  Alma Pretorius

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PRUNE PUREE

Makes 2/3 cup puree

 

226 g dried prunes, pitted

1/2 cup hot water

Hot water to cover

 

Soak prunes in hot water for 5 minutes.  Drain.  Add prunes and 1/2 cup hot water to a food processor with metal blade, blitz till smooth.  Can be stored up to 1 month in the fridge.  Can be frozen for up to 6 months.

https://www.yummytoddlerfood.com/prune-puree/

 

 

PRUNE CRUNCHIE BALLS

250 g prunes, pitted, soaked in hot water for 5 minutes, drained

3 tsp coconut (and extra to roll in)

1 tsp honey or sugar

100g wheat biscuits (or wheat free biscuits), crushed (I used provitas)

 

In your blender, mash the soaked and drained prunes.  Add the coconut, honey (sugar) and crushed wheat biscuits in processor.  Blend till fine.  Roll into balls, roll into coconut.  Keep in fridge!

 

Or you can press the mixture down in a greased square / rectangular pan / pie dish and sprinkle with coconut.  Refrigerate, cut into squares.  Keep in fridge. 

 

Recipe and photo:  Alma Pretorius

 

These taste like old-fashioned date crunchies … made with rice Krispies, butter and sugar.  But this version is just sooo much healthier and so easy!!

 

 

Prune and citrus muffins

Makes 6 big muffins

 

1 cup self raising flour

1 large egg

1/2 cup milk

1/4 cup vegetable oil

1/2 cup white sugar

1 teaspoon lemon essence

100 g dried citrus peel

12 big, pitted, dried prunes – keep whole

Extra white sugar for topping

 

Preheat oven to 200 oC.  Prepare 6 muffin pan.  Mix together the lemon essence, citrus peel, egg, oil, sugar and milk.  Add the self raising flour.  Spoon into muffin pan.  Press 2 prunes into each muffin cup mixture – sprinkle with extra white sugar. Bake for 20 minutes – or till test skewer comes out clean.

Recipe and photo:  Alma Pretorius

 

Dried prune chilli sauce

 

Makes 250 ml

 

84 g dried, pitted, prunes

8 (or less) Birds’ eye chilies, chopped

2 teaspoons crushed garlic

2 teaspoons cumin powder

2 teaspoons coriander powder

1 heaped teaspoon prepared grain mustard

1 teaspoon black pepper

2 teaspoons paprika

1 teaspoon ginger

2 tablespoons white sugar

1 teaspoon allspice

1/4 cup water

1/2 cup vinegar

3/4 cup vegetable oil

 

Blitz everything together till smooth – pour into sterilized jar.  Keep in fridge.

Recipe and photo:  Alma Pretorius

 

Prune and Oat cookies

 

Makes 30, depending on size

 

1 ½ cups self raising flour

1 ½ cups oats

½ cup desiccated coconut

¾ teaspoon salt

1 cup vegetable oil

1 large egg

1/2 cup white sugar

1/2 cup brown sugar

1 teaspoon vanilla

1 cup dried, pitted prunes, chopped

Extra desiccated coconut for top

 

Preheat oven to 175 oC.  Grease 1 cookie sheet.

In large bowl, stir together the flour, salt, white sugar, brown sugar, oats, prunes and 1/2 cup coconut.  In small bowl, whip together oil, egg and vanilla.  Make well in the center and pour in the oil-egg-vanilla mixture.  Mix well with hands or wooden spoon.  Spoon mixture onto greased cookie sheet.  

Flatten the mixture all the way to the edges – PRESS down to compact it.  Sprinkle extra coconut on top, press down again.  Bake for 20 minutes, cookies should be a very light brown.  Remove from oven, cut into squares.  Cool for about 5 minutes on sheet … remove carefully and place on wire rack to cool completely.  It will be a crumbly cookie.

Recipe and photo:  Alma Pretorius