#cranberrylover

[oneofmanypaths]

This Gluten-Free Cranberry Maple Lentil Loaf is a hearty and flavorful vegan dish that's perfect for a comforting meal. Packed with protein-rich lentils, sweet cranberries, and savory herbs, it's a satisfying dish suitable for any occasion.

Ingredients: 2 cups cooked green lentils. 1 cup gluten-free rolled oats. 1/2 cup dried cranberries. 1/4 cup finely chopped walnuts. 1/4 cup ground flaxseed. 1/4 cup maple syrup. 2 tablespoons tamari or soy sauce. 1 tablespoon olive oil. 1 teaspoon garlic powder. 1 teaspoon dried thyme. 1/2 teaspoon smoked paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Cooking spray or olive oil for greasing loaf pan.

Instructions: Set the oven to 350F 175C and heat it up. Use cooking spray or olive oil to grease a loaf pan. Put the ground flaxseed, maple syrup, tamari or soy sauce, olive oil, garlic powder, thyme, smoked paprika, salt, and black pepper in a large bowl. Add the cooked lentils and mix them together. Mix well until everything is well mixed. Put the mixture into the loaf pan that has been greased and press it down hard to fill it up. Before you put the loaf in the oven, heat it up. Bake it for 40 to 45 minutes, or until the top is golden brown and firm. Take it out of the oven and let it cool for 10 minutes in the pan before cutting it. Warm slices of the lentil loaf should be served with your favorite sides. Have fun!

Prep Time: 15 minutes

Cook Time: 45 minutes

Sean Fulop

[tiny-centaur]

You can eat these cranberry scones for breakfast or as a snack in the middle of the day. They are soft and buttery, and they are full of sweet dried cranberries.

Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/2 cup cold unsalted butter, cubed. 1/2 cup dried cranberries. 1/2 cup milk. 1 large egg. 1 teaspoon vanilla extract.

Instructions: Preheat your oven to 400F 200C and line a baking sheet with parchment paper. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the cold cubed butter to the dry ingredients and use a pastry cutter or your fingers to work it into the mixture until it resembles coarse crumbs. Stir in the dried cranberries. In a separate bowl, whisk together the milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the dough should be slightly sticky. Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a circle about 1-inch thick and use a round biscuit cutter to cut out scones. Place the scones on the prepared baking sheet and bake for 15-18 minutes or until they are golden brown. Allow the scones to cool slightly before serving. Enjoy your cranberry scones!

Prep Time: 15 minutes

Cook Time: 18 minutes

Robert J. Smith Plant Ecology

[tote-flora]

You can eat these cranberry scones for breakfast or as a snack in the middle of the day. They are soft and buttery, and they are full of sweet dried cranberries.

Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/2 cup cold unsalted butter, cubed. 1/2 cup dried cranberries. 1/2 cup milk. 1 large egg. 1 teaspoon vanilla extract.

Instructions: Preheat your oven to 400F 200C and line a baking sheet with parchment paper. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the cold cubed butter to the dry ingredients and use a pastry cutter or your fingers to work it into the mixture until it resembles coarse crumbs. Stir in the dried cranberries. In a separate bowl, whisk together the milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the dough should be slightly sticky. Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a circle about 1-inch thick and use a round biscuit cutter to cut out scones. Place the scones on the prepared baking sheet and bake for 15-18 minutes or until they are golden brown. Allow the scones to cool slightly before serving. Enjoy your cranberry scones!

Prep Time: 15 minutes

Cook Time: 18 minutes

Robert J. Smith Plant Ecology

[gsarchive]

You can eat these cranberry scones for breakfast or as a snack in the middle of the day. They are soft and buttery, and they are full of sweet dried cranberries.

Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/2 cup cold unsalted butter, cubed. 1/2 cup dried cranberries. 1/2 cup milk. 1 large egg. 1 teaspoon vanilla extract.

Instructions: Preheat your oven to 400F 200C and line a baking sheet with parchment paper. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the cold cubed butter to the dry ingredients and use a pastry cutter or your fingers to work it into the mixture until it resembles coarse crumbs. Stir in the dried cranberries. In a separate bowl, whisk together the milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the dough should be slightly sticky. Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a circle about 1-inch thick and use a round biscuit cutter to cut out scones. Place the scones on the prepared baking sheet and bake for 15-18 minutes or until they are golden brown. Allow the scones to cool slightly before serving. Enjoy your cranberry scones!

Prep Time: 15 minutes

Cook Time: 18 minutes

Robert J. Smith Plant Ecology

[marziesreads]

‘Tis the season! #cranberries #cranberrysauce #cranberrylover #sugarhillmaine https://www.instagram.com/p/CkmEwgRr9be/?igshid=NGJjMDIxMWI=