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Traditional Danish Kringle - From Denmark

 
One serving costs about $5.25 One serving costs about $5.25

$5.25 per serving

1 people like this recipe

1 likes

This recipe is ready in 64 minutes

Ready in 1 hour and 4 minutes

1 vegetarian,lacto ovo vegetarian lunch,main course,main dish,dinner
spoonacular Score:81%

Spoonacular Score: 81%

 

Traditional Danish Kringle - From Denmark is a vegetarian main course. For $5.25 per serving, this recipe covers 57% of your daily requirements of vitamins and minerals. This recipe makes 1 servings with 2014 calories, 48g of protein, and 73g of fat each. 1 person has tried and liked this recipe. A mixture of almonds, egg, coarse salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 83%. This score is awesome. Try Danish Kringle, Danish Kringle, and Danish Kringle for similar recipes.

Ingredients

Servings:
50 gs
50 gs almonds
almonds
50 gs
50 gs butter
butter
0.25 tsps
0.25 tsps coarse salt
coarse salt
1
1  egg
egg
50 gs
50 gs dried fresh yeast
dried fresh yeast
1
1  milk
milk
50 gs
50 gs raisins
raisins
50 gs
50 gs sugar
sugar
250 gs
250 gs wheat flour
wheat flour
50 gs almonds
50 gs
almonds
50 gs butter
50 gs
butter
0.25 tsps coarse salt
0.25 tsps
coarse salt
1  egg
1
egg
50 gs dried fresh yeast
50 gs
dried fresh yeast
1  milk
1
milk
50 gs raisins
50 gs
raisins
50 gs sugar
50 gs
sugar
250 gs wheat flour
250 gs
wheat flour


Instructions

Price Breakdown

Cost per Serving: $5.25
Ingredient
50 gs almonds
50 gs butter
1 egg
50 gs dried fresh yeast
50 gs raisins
50 gs sugar
250 gs wheat flour
Price
$0.89
$0.43
$0.24
$2.95
$0.34
$0.07
$0.33
$5.25

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.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • 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.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • get more health tips

Price Tips

  • 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!

  • 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).

  • 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).

Cooking Tips

  • 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.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

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
2013 Calories
47g Protein
73g Total Fat
300g Carbs
52% Health Score
Limit These
Calories
2013
101%

Fat
73g
113%

  Saturated Fat
29g
185%

Carbohydrates
300g
100%

  Sugar
52g
59%

Cholesterol
271mg
90%

Sodium
1036mg
45%

Get Enough Of These
Protein
47g
96%

Folate
898µg
225%

Vitamin B1
3mg
206%

Manganese
3mg
155%

Vitamin B2
2mg
155%

Selenium
104µg
150%

Vitamin B3
23mg
116%

Vitamin E
14mg
99%

Iron
17mg
96%

Phosphorus
817mg
82%

Fiber
20g
81%

Zinc
8mg
60%

Magnesium
230mg
58%

Copper
1mg
56%

Vitamin B5
4mg
45%

Potassium
1408mg
40%

Vitamin A
1489IU
30%

Vitamin B6
0.57mg
28%

Calcium
231mg
23%

Vitamin D
1µg
11%

Vitamin B12
0.49µg
8%

Vitamin K
4µg
4%

Vitamin C
2mg
3%

covered percent of daily need

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