CACAO AND SUN-DRIED TOMATO PESTO COOKIES

 Makes 8 big ones

 

1 cup self-rising flour

1 large egg

8 tablespoons vegetable oil

2 tablespoons cacao powder

1/2 cup white sugar

1 teaspoon vanilla essence

1/2 cup sun-dried tomato pesto (recipe below)

 

Preheat oven to 170 oC.  Spray baking sheet.  Mix all together, form 8 big balls, place on baking sheet – not too close, they do spread.  Bake for 12 minutes.

Recipe and photo:  Alma Pretorius

 

SUN-DRIED TOMATO PESTO

Makes 250 ml

 

1 cup sun-dried tomatoes

1/2 cup peanuts (or other)

1/8 cup vegetable oil

1/2 cup grated Cheddar cheese

Pinch salt

 

Blend.  Spoon into jar, cover with oil.  Refrigerate up to 5 days or freeze.

Recipe and photo:  Alma Pretorius

 

Guacamole and sun-dried tomato pesto muffins

Makes 6 big muffins

 

1 cup self raising flour

1 large egg

½ cup milk

¼ cup vegetable oil

3 tbsp sun-dried tomato pesto

4 tbsp spicy guacamole (or normal guacamole)

1 teaspoon crushed garlic

1 teaspoon crushed chilies

Salt, pepper

Grated cheese for the top

 

Preheat oven to 200 oC.  Prepare your 6 muffin pan.  (I only use tin foil squares .. sprayed) In a bowl, mix the egg, milk, oil, pesto, guacamole, garlic, chilies, salt and pepper together.  Add the self raising flour.  Mix.  Spoon into the muffin pan.  Sprinkle the cheese on top.  Bake for 15 minutes (or till center is done).

Recipe and photo:  Alma Pretorius