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
Transcribed cooking instructions as an idea can be observed back into antiquity, in truth as far back as early Egypt, and maybe further still. However, sadly, these old records were just very basic hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe in existence, according to experts is a series of ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. Progressing into The time of the roman empire around 25BC a man called Apicius assembled some documents which described recipes cooked by wealthy roman citizens. In his works, Apicius describes how the meals were divided into starters, entrees and desserts, something that is very familiar to us today. Additionally, he informs us how the Romans were skilled in the use of a wide range of spices, including a few that will be familiar to modern cooks like thyme, fennel and dill. As we move on, we find a couple of interesting cookery books which date from the 1300s - a book called `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the spicy food that is familiar to us all today, but rather recipes for the types of food served to the upper classes of the period. Later, in the fifteenth century, people returning from the crusades brought back many new spices and herbs from Arab cuisine, including spices such as coriander, parsley, and rosemary. The introduction of these new foods and spices created a surge in cookery books, most of which are now in private collections. During the next few centuries, the powerful and wealthy tried to serve the most exotic banquets, and because of this chefs and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 1800s the formal cooking and recipe books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and publishing recipes to help cooks of their time. By the advent of the 20th century, cook books were increasing in popularity mostly due to higher levels of literacy, leisure time and a general increase in wealth. |
We hope you enjoy this Cinnamon Raisin Breakfast Biscuits recipe.
