PINE CONES, RASPBERRY LEAVES AND BARK
Corn meal/acorn bread
1/3 c oil
1/3c sugar (or raw sugar-vegan)
l beaten egg (or egg replacer-vegan)
1 1/4 milk (or soy or rice milk-vegan)
1/3 c acorn flour
2/3 c flour
1 c cornmeal
1/2 T salt
3 t baking powder
Stir and spread on a cookie sheet, about 1/4 in thick. Bake at 35 for about 12 minutes. Cool.
Presentation
With knife, cut out pine cone shapes and add pine nuts. Cut strips for bark and spread with hazelnut butter and dust with chopped walnuts. For raspberry leaves, after cutting out leaf shapes, dust them with dried raspberry leaves. Serve with wild berry spread.
No comments:
Post a Comment