A more 'cookie-like' dipping snack
Roast 1 c. slivered almonds in a 350 oven for 10 min. Cool.
1/2 c. soft butter
3/4 c. Sucanat
1 tsp. almond extract
2 c. Summers Sprouted Spelt Flour
1 1/2 tsp. baking powder
Making a stiff dough add in and knead for a minute:
3/4-1 c. Summers Sprouted Spelt Flour
Divide dough in two. Form dough into a roll. Place on ungreased
cookie sheet and pat out to a 3 x 10 inch rectangle. Repeat with
second half of dough.
Bake for 20-25 minutes at 350 or until center is firm to the touch.
Remove and cool for 15 minutes.
Cut into 1/2 x 3 inch strips. Turn them on their side on the cookie sheet.
Return cookies to the oven and bake at 300 degrees for 15 minutes
or until dry.
Remove strips to a rack to cool. Store in air-tight container to keep crisp.
[ Recipes of the Month ] [ Recipe Archive ] [ Converting Recipes ] [ Printing Recipes ]
[ Main Menu ] [ About Sprouted Flour & Related Info ] [ Monthly Sprouted News ] [ Recipes of the Month ]
[ About Our Books ] [ Prices & Ordering Information ] [ E-mail Us ] [ CreatingHeaven.Net ]