4 cups cranberries or other fruit
3 cups fructose almond granola
1 cup whole wheat pastry flour
1 cup chopped almonds
1/3 cup sesame seeds
1/2 teaspoon baking powder (non-aluminum)
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1 cup cold pressed sunflower oil
1 cup fructose
1 cup luke warm water
2 teaspoons almond extract
Preheat oven to 350 F.
Mix dry ingredients, then add liquids & mix well. Pour
into a 13 x 9 x 2 Pyrex baking dish or muffin pan/cups. Mix
with spoon if distribution of cranberries is uneven. Bake for
30 minutes at 350 F. Serve warm or cold.
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