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Pecan Cinnamon Raisin Crisps

 
One serving costs about $0.55

$0.55 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

91 vegetarian,lacto ovo vegetarian antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:27%

Spoonacular Score: 27%

 

Pecan Cinnamon Raisin Crisps might be just the dessert you are searching for. This recipe serves 91 and costs 55 cents per serving. One serving contains 76 calories, 1g of protein, and 0g of fat. A mixture of maple syrup, sea salt, non-fat milk, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a vegetarian diet. 1 person were impressed by this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is rather bad. Try Rosemary Raisin Pecan Crisps, Maple-Pecan Sundaes with Cinnamon Crisps, and Pecan-Raisin Cinnamon Rolls for similar recipes.

Ingredients

Servings:
2 tsps
2 tsps baking soda
baking soda
0.5 cup
0.5 cup brown sugar
brown sugar
0.25 cup
0.25 cup flax seed
flax seed
1 Tbsp
1 Tbsp ground cinnamon
ground cinnamon
some
some maple syrup
maple syrup
2 cups
2 cups non-fat milk
non-fat milk
0.25 cup
0.25 cup pecans
pecans
0.5 cup
0.5 cup raisins
raisins
1 tsp
1 tsp sea salt
sea salt
2 cups
2 cups whole wheat pastry flour
whole wheat pastry flour
2 tsps baking soda
2 tsps
baking soda
0.5 cup brown sugar
0.5 cup
brown sugar
0.25 cup flax seed
0.25 cup
flax seed
1 Tbsp ground cinnamon
1 Tbsp
ground cinnamon
some maple syrup
some
maple syrup
2 cups non-fat milk
2 cups
non-fat milk
0.25 cup pecans
0.25 cup
pecans
0.5 cup raisins
0.5 cup
raisins
1 tsp sea salt
1 tsp
sea salt
2 cups whole wheat pastry flour
2 cups
whole wheat pastry flour

Equipment

baking paper
baking paper
loaf pan
loaf pan
wire rack
wire rack
oven
oven
bowl
bowl
baking paper
baking paper
loaf pan
loaf pan
wire rack
wire rack
oven
oven
bowl
bowl


Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, stir together the flour, baking soda and salt. Add the milk & lemon mixture, brown sugar and honey and stir a few strokes. Add the raisins, nuts, flax seed and cinnamon and stir just until blended.
  3. Pour the batter into two 99 cakepans or 4 small loaf pans that have been sprayed with nonstick spray. Bake for 30-35 minutes until golden and springy to the touch. Remove from the pans and cool on a wire rack.
  4. Allow the loaves to cool completely, then freeze for 45 minutes to 1 hour. This will help you slice the loaves very thinly. Slice as thin as you can and place the slices in a single layer on a sheet pan that has been lined with parchment paper.
  5. Bake at 300F for about 15 minutes, then flip them over and bake the slices for another 10 minutes until crisp and golden. Let crisps cool for about 10 minutes, if not super crispy, return to oven for another 5-7 minutes. Cool completely and store in an airtight container.
  6. Makes about 4 dozen long thin crisps (made in the 99 pans) or 6 dozen square crisps (made in the small loaf pans).
  7. Makes 91 Crisps:
  8. Calories per crisp: 24, Fat: .07, Cholesterol: .1, Sodium: 31, Potassium: 13, Carbs: 4, Fiber: .06, Sugar: 1.7, Protein: .07

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

Price Breakdown

Cost per Serving: $0.55
Ingredient
2 teaspoons baking soda
½ cups brown sugar
¼ cups flax seed
1 tablespoon ground cinnamon
some maple syrup
2 cups non-fat milk
¼ cups pecans
½ cups raisins
1 teaspoon sea salt
2 cups whole wheat pastry flour
Price
$0.01
$0.35
$0.25
$0.33
$46.27
$0.83
$0.77
$0.49
$0.03
$0.59
$49.92

Tips

Health Tips

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • 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.

  • 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.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • Dried fruit can be expensive, especially if you opt for organic. Your own dehydrator could be a great investment if you eat dried fruits regularly!

Cooking Tips

  • 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.

  • If you're baking with raisins, you can add them to hot water for 10 minutes or so to plump them up, then drain. You can also use some of the flour the recipes calls for to coat the raisins before mixing them into the dough so they won't all end up at the bottom.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
76k Calories
0.66g Protein
0.47g Total Fat
17g Carbs
3% Health Score
Limit These
Calories
76k
4%

Fat
0.47g
1%

  Saturated Fat
0.05g
0%

Carbohydrates
17g
6%

  Sugar
13g
15%

Cholesterol
0.11mg
0%

Sodium
54mg
2%

Get Enough Of These
Protein
0.66g
1%

Manganese
0.61mg
30%

Vitamin B2
0.27mg
16%

Calcium
32mg
3%

Selenium
1µg
3%

Magnesium
10mg
3%

Vitamin B1
0.04mg
3%

Potassium
76mg
2%

Fiber
0.54g
2%

Phosphorus
19mg
2%

Zinc
0.27mg
2%

Copper
0.02mg
1%

Iron
0.19mg
1%

covered percent of daily need

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