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Pan Roasted Raspberries Bread

 
One serving costs about $0.81

$0.81 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

9 dairy-free,dairy free
spoonacular Score:73%

Spoonacular Score: 73%

 

Pan Roasted Raspberries Bread takes about approximately 45 minutes from beginning to end. One portion of this dish contains roughly 6g of protein, 5g of fat, and a total of 230 calories. For 81 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 9. Not a lot of people made this recipe, and 1 would say it hit the spot. A mixture of salt, tbsp brown sugar, flax oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodista. It is a good option if you're following a dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 73%. This score is good. Similar recipes include Coconut Bread Pudding with Raspberries, Eggy spelt bread with orange cheese & raspberries, and Fire-roasted Stonefruit With Crushed Raspberries.

Ingredients

Servings:
1.5 cups
1.5 cups raspberries
raspberries
0.25 cups
0.25 cups maple syrup
maple syrup
2 Tbsps
2 Tbsps flax oil
flax oil
0.25 cups
0.25 cups brown sugar
brown sugar
1 tsp
1 tsp vinegar
vinegar
1.5 cups
1.5 cups unsweetened almond milk
unsweetened almond milk
3 cups
3 cups whole wheat flour
whole wheat flour
2 tsps
2 tsps baking powder
baking powder
0.5 tsps
0.5 tsps baking soda
baking soda
0.13 tsps
0.13 tsps salt
salt
1.5 cups raspberries
1.5 cups
raspberries
0.25 cups maple syrup
0.25 cups
maple syrup
2 Tbsps flax oil
2 Tbsps
flax oil
0.25 cups brown sugar
0.25 cups
brown sugar
1 tsp vinegar
1 tsp
vinegar
1.5 cups unsweetened almond milk
1.5 cups
unsweetened almond milk
3 cups whole wheat flour
3 cups
whole wheat flour
2 tsps baking powder
2 tsps
baking powder
0.5 tsps baking soda
0.5 tsps
baking soda
0.13 tsps salt
0.13 tsps
salt

Equipment

loaf pan
loaf pan
spatula
spatula
knife
knife
stove
stove
bowl
bowl
oven
oven
loaf pan
loaf pan
spatula
spatula
knife
knife
stove
stove
bowl
bowl
oven
oven


Instructions

Warm a nonstick pan in a low flame over the stove. Add raspberries and maple syrup. Lightly mix them so that the raspberries are properly coated with the maple syrup. Cover and cook in the medium flame for 5 minutes. When it is slightly liquid turn off the flame and remove the pan from the hot stove. Mash the raspberries lightly with the spatula and let them cool to room temperature. Preheat the oven at 425 degree Fahrenheit and prepare the loaf pan by greasing and dusting it. In the meantime combine all the liquid ingredients in a bowl and mix properly. In another bowl combine the dry ingredients and mix with a spoon. When the raspberries are cooled add them to the liquid ingredients bowl and mix well so that all the liquids are properly blended. Pour the liquids into the dry ingredients and mix well with a spoon. Make sure you dont overdo it. Just mix gently with a spoon so that all the ingredients are properly combined. The batter will change into purplish in color. Spoon the batter into the loaf pan and put it in the oven. Bake for 40 minutes or until the knife comes out clean. Take the bread out of the oven and let it cool. Once cooled the bread will leave the loaf pan. Cut into slightly thick slices and serve at room temperature.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.81
Ingredient
1.5 cups raspberries
¼ cups maple syrup
2 tablespoons flax oil
¼ cups brown sugar
1 teaspoon vinegar
1.5 cups unsweetened almond milk
3 cups whole wheat flour
2 teaspoons baking powder
Price
$2.70
$2.05
$0.88
$0.18
$0.02
$0.76
$0.64
$0.07
$7.29

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Cooking Tips

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • Maple syrup comes in three grades, either A-C or 1-3 depending on where you live. To learn which types are suitable for which uses in the kitchen, check out our lesson on maple syrup in the academy.

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
229 Calories
5g Protein
4g Total Fat
43g Carbs
35% Health Score
Limit These
Calories
229
11%

Fat
4g
8%

  Saturated Fat
0.49g
3%

Carbohydrates
43g
15%

  Sugar
12g
14%

Cholesterol
0.0mg
0%

Sodium
160mg
7%

Get Enough Of These
Protein
5g
11%

Manganese
1mg
99%

Selenium
24µg
35%

Fiber
5g
23%

Phosphorus
225mg
23%

Magnesium
61mg
15%

Vitamin B1
0.21mg
14%

Calcium
131mg
13%

Vitamin B2
0.19mg
11%

Vitamin B3
2mg
11%

Iron
1mg
10%

Copper
0.19mg
9%

Potassium
315mg
9%

Vitamin B6
0.18mg
9%

Zinc
1mg
8%

Vitamin E
1mg
7%

Vitamin C
5mg
6%

Folate
21µg
5%

Vitamin B5
0.32mg
3%

Vitamin K
2µg
2%

covered percent of daily need

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