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30
Bake for 7 minutes on pizza stone or
until cheese is bubbly and crust is
browned.
Allow to cool for a few minutes.
Garnish with basil leaves and
Parmesan, if desired.
Quinoa Fudge Sour Cream
Cupcakes
Recipe of Phyllis Stanley – Nutritional
Bread Baking Supplies
2 egg whites
1
/
2
stick butter (soft)
1
/
4
cup hot water
1
/
4
cup cocoa powder
1 cup maple syrup
1
1
/
4
cups Quinoa flour
1 tsp baking powder
1
/
2
tsp baking soda
2 egg yolks
1
/
2
tsp salt
1
/
2
tsp vanilla
1
/
2
cup sour cream
1 cup pecans (chopped)
Preheat oven to 375°F.
Beat 2 egg whites in Bosch mixer on
speed 4 until stiff.
Set aside.
Put remaining ingredients in bowl and
mix until moist.
Gently fold in egg whites.
Spoon into muffin tins lined with
cupcake liners.
Bake for 12–16 minutes.
May also be baked as a cake in an 8” x 8”
pan for 30–35 minutes.
Molasses Crinkles (Moist
Ginger Snaps)
Recipe of Alma Hair – Orem Bosch
Kitchen Center
1
/
2
cup oil
3
/
4
cup brown sugar
1 egg
1
/
4
cup molasses
1 cup unbleached white flour
1 cup whole wheat flour
1
/
4
tsp salt
2 tsp soda
1 tsp cinnamon
1 tsp ginger
1
/
2
tsp cloves
Sugar (for dipping cookies)
In Bosch bowl with cookie paddles,
mix oil, sugar, egg and molasses until
fluffy.
Add flour, salt, soda, cinnamon,
ginger and cloves.
Mix well.
Chill dough.
Shape into walnut-size balls.
Dip tops of cookies in sugar.
Place sugar side up, 3” apart on
a nonstick baking sheet or
parchment paper.
Sprinkle top of each cookie with
3 drops of water to get a crackled
effect.
Bake in 350°F oven 10–12 minutes
until set but not hard.
Yield 48 cookies.
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