Ingredients
8 oz firm silken tofu
1/4 cup apple juice
1 cup wholewheat flour
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt, optional
1/2 cup walnuts, chopped
1/2 cup raisins
1/4 cup maple syrup, optional
Directions
Preheat oven to 450F. Oil baking sheets. Blend tofu until smooth.
Blend in apple juice & 3 tb maple syrup. Transfer to a mixing bowl &
set aside. Sift together the next 6 ingredients. Fold into the tofu
mixture. Gently stir in the walnuts & raisins. Turn dough onto a
lightly floured board & form into a ball. Roll out dough to a 1/2"
thickness. Cut with a cookie cutter. Using a pastry brush, glaze with
the remaining syrup if you wish. Bake for 12 minutes. Serve
immediately.
Servings: 24 biscuits
Cinnamon-Raisin Breakfast Biscuits Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; Fruit
The History of Recipes
We can read the history of meal recipes back into history, in fact as far as the ancient Egyptians, and possibly even further. Interesting though that maybe, mostly, these early recipes were just simple hieroglyphic recipes for preparing meals.
The truth of the matter is, the most ancient recipe found, according to historians is a series of stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. As we move into Roman times 25BC a man called Apicius compiled some scripts which described recipes cooked by the Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, something we still use today. Aspicius also describes how the ancient Romans were skilled in the use of a wide range of herbs, including a few that are still present in modern kitchens for example thyme, rue and parsley. Later, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the East, including spices like coriander, parsley, and basil. These new foods and tastes prompted an outbreak in manuscripts on food, most of which are kept safe in private collections. During the following few centuries, the rich families of Europe tried to offer the best banquets, and as a result the best chefs and their recipes were greatly in demand. However, it wasn`t until the 1800s that formal cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to assembling, verifying, and recording the recipes of their peers. The revolution that is television brought us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Cinnamon Raisin Breakfast Biscuits recipe.
