| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Vegtime3 | 1 | servings |
INGREDIENTS
| 2 | tb | Butter; at room temperature |
| 3 | tb | Light corn syrup |
| 4 | tb | Cake flour |
| 4 | tb | Brown sugar; raw or turbinado |
| 6 | tb | Sunflower or pumpkin seeds |
INSTRUCTIONS
MAKES 1 CUP LACTO This unique candy is a perfect gift: It keeps beautifully and pairs well with hot chocolate, cappuccino and hot tea. To package, wrap with clear or colored plastic film and tie with a ribbon. Present it in a decorative coffee cup or mug. Combine all ingredients in large bowl; mix well. Place batter on sheet of parchment paper, cover with second sheet of parchment and roll batter into thin sheet (9 x 12-inch rectangle). Chill 10 minutes. Preheat oven to 400 F. Remove top sheet of parchment and place dough on sheet pan. Bake until golden brown, about 5 minutes. Cool; break into pieces. Per 1/4-cup serving: 156 CAL.; 3G PROT.; 8G TOTAL FAT (3G SAT. FAT); 19G CARB.; 10MG CHOL.; 54MG SOD.; 1G FIBER. Recipe from Loretta Oden. Converted by MC_Buster. Recipe by: Vegetarian Times, December 1998, page 29 Converted by MM_Buster v2.0l.
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