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bread stuffing recipe
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CAROB PINEAPPLE THISBIES |
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Vegetarean |
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3/4 C. black mission figs, soaked 2 hours in 1/2 C. water
1/2 C. dates, pitted, soaked 2 hours in 1/4 C. water
5 medium dried pineapple rings, soak 1/2 hour in 1/2 C. water
1 1/2 Tbsp. carob powder
1 C. coarsely ground walnuts
1/2 C. walnut pieces
1/2 C. raisins
1/2 C. grated coconut
1/2 tsp. cinnamon |
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Drain soaked fruit, reserving the soaking water. Puree the figs and dates with the carob powder in a food processor or blender at medium speed, adding a little soaking water if necessary. Cut pineapple into small pieces, using scissors with wet blades to prevent from sticking. In a large bowl, mix the pureed figs and dates with the pineapple, ground walnuts, walnut pieces and raisins. In a small bowl, mix coconut and cinnamon. Form dough into small balls; roll in coconut mixture and flatten into cookie shapes. Refrigerate until ready to serve. Will keep refrigerated up to a month. |
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