| 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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