4-1/2 cups whole wheat pastry flour
2 cups rolled oats
5 teaspoons baking powder (non-aluminum)
1 teaspoon sea salt
1 cup almonds, chopped
1 cup raisins
2 cups water
1 cup fructose
1/2 cup cold pressed sunflower oil
Preheat oven 425 degrees F.
Mix dry and liquid ingredients separately. Add liquid to
mixture to dry mixture. Knead dough for 10 minutes. If
dough is too dry, add a little water. If dough is too sticky,
add a little flour. Turn out onto a lightly floured board and
roll out until 1/2 thick. Cut into triangles and place on a
lightly oiled baking sheet. Bake for 12 to 14 minutes or until
top is lightly brown. Cool on a wire rack.
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