Food recipes
Cranberry Almond "Raincoast" Crisps
Cranberry Almond "Raincoast" Crisps Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched leavening agents, baking soda salt, table milk, buttermilk, fluid, cultured, low...
Cranberry Almond "Raincoast" Crisps
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
sugars, brown
honey
cranberries, dried, sweetened
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
seeds, flaxseed
Directions:
Preheat oven to 350 F.
Place dried cranberries in a small glass bowl with 1 2 TB orange juice and heat in the microwave for 30 seconds.
Drain before using.
Measure all fruits, nuts and seeds into medium bowl, set aside.
In a large bowl, stir together the flour, baking soda and salt.
Add the buttermilk, brown sugar and honey to flour mixture and stir a few strokes.
Add the drained cranberries, almonds, pumpkin seeds, sesame seeds, and flax seed meal and stir just until blended.
Pour the batter into two 8x4 loaf pans that have been sprayed with nonstick spray.
Bake for about 35 minutes, until golden and springy to the touch.
Remove from the pans and cool on a wire rack.
The cooler the bread, the easier it is to slice really thin.
You can leave it until the next day or chill in the refrigerator.
Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet.
Heat the oven heat to 300 F and bake them for about 15 minutes, then flip them over and bake for another 15 minutes, until crisp and deep golden.
Place on racks; if still flexible, return to oven for another 10 minutes.
Try not to eat them all at once.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
sugars, brown
honey
cranberries, dried, sweetened
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
seeds, flaxseed
Directions:
Preheat oven to 350 F.
Place dried cranberries in a small glass bowl with 1 2 TB orange juice and heat in the microwave for 30 seconds.
Drain before using.
Measure all fruits, nuts and seeds into medium bowl, set aside.
In a large bowl, stir together the flour, baking soda and salt.
Add the buttermilk, brown sugar and honey to flour mixture and stir a few strokes.
Add the drained cranberries, almonds, pumpkin seeds, sesame seeds, and flax seed meal and stir just until blended.
Pour the batter into two 8x4 loaf pans that have been sprayed with nonstick spray.
Bake for about 35 minutes, until golden and springy to the touch.
Remove from the pans and cool on a wire rack.
The cooler the bread, the easier it is to slice really thin.
You can leave it until the next day or chill in the refrigerator.
Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet.
Heat the oven heat to 300 F and bake them for about 15 minutes, then flip them over and bake for another 15 minutes, until crisp and deep golden.
Place on racks; if still flexible, return to oven for another 10 minutes.
Try not to eat them all at once.