#raisinlover

[emichenart]

These paleo raisin seed cookies are nut-free and egg-free, making them perfect for those with allergies or dietary restrictions. They're sweetened with maple syrup and loaded with raisins, pumpkin seeds, and sunflower seeds for a delicious and wholesome treat.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup tapioca flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/3 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/2 cup raisins. 1/4 cup pumpkin seeds. 1/4 cup sunflower seeds.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and place parchment paper on a baking sheet. Combine the tapioca flour, coconut flour, almond flour, baking soda, and salt in a big bowl. To the dry ingredients, add vanilla extract, maple syrup, and melted coconut oil. Blend until thoroughly blended. In order to distribute the raisins, pumpkin seeds, and sunflower seeds evenly throughout the dough, fold them in. Place dough in tablespoon-sized portions, about 2 inches apart, on the baking sheet that has been prepared. Using your fingers or the back of a spoon, gently press each cookie down. Bake for 10 to 12 minutes, or until the edges are golden brown, in a preheated oven. After taking the cookies out of the oven, allow them to cool for five minutes on the baking sheet before moving them to a wire rack to finish cooling.

Prep Time: 15 minutes

Cook Time: 10 minutes

Northern Arizona University Institute Of Transportation Engineers

[jihanforbes]

A delightful Rum Raisin Baked Rice Pudding Parfait that transforms leftover rice into a rich and indulgent dessert. The addition of rum-soaked raisins adds a boozy twist to the classic rice pudding, creating layers of flavors in every spoonful.

Ingredients: 2 cups cooked rice. 1 cup raisins. 3 cups milk. 1/2 cup sugar. 3 large eggs. 1 teaspoon vanilla extract. 1/4 cup dark rum. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. Pinch of salt. Whipped cream for topping. Chopped nuts for garnish optional.

Instructions: Set the oven to 350F 175C and heat it up. Put milk, sugar, cinnamon, nutmeg, and a pinch of salt in a saucepan. Put it on medium heat and stir it around until the sugar melts. Do not let it boil. Whisk the eggs together in a bowl. Slowly add the warm milk mixture to the eggs while whisking all the time to keep the eggs from curdling. Take the vanilla extract and dark rum and mix them in. Add the cooked rice and raisins and mix them in. Combine well by mixing. Place the mix in a baking dish that has been greased. Bake for 45 to 50 minutes, or until the top is golden brown and the pudding is set. Allow it to cool a little before putting it in the fridge for at least two hours to chill. Put the chilled rice pudding and whipped cream in serving bowls or glasses. If you want, you can add more raisins and chopped nuts on top. Add a little cinnamon on top to make it taste even better. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 50 minutes

Laurel C

[dawdger]

Crunchy, delicious Oatmeal Cinnamon Raisin Breakfast Crisps Learn how to make your own scrumptious Oatmeal Cinnamon Raisin Breakfast Crisps with this easy and educational recipe.