Prep time 5 mins. Bake time 1 hour. 5 cups approx sourdough – we used our 100% whole grain rye and some leftover baguette. 3 cups rice milk/milk of your choice 5 eggs 1 tablespoon vanilla paste/vanilla essence/vanilla bean; whichever you have. 1/4 tsp nutmeg 1/2 tsp cinnamon 1 cup chopped dates and currants – […]
About Ruth Heath
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Entries by Ruth Heath
This delectable recipe from head chef Ainsley Thompson at Sherwood Hotel, Queenstown, as printed in the latest Cuisine magazine, pg 154, with a special mention of our flour. -serves 10 Ingredients 2 tablespoons honey 5 pears, peeled, halved lengthwise and cored. 300gm butter, diced 100gm Grinder & Grain flour 120gm ground almonds 300gm egg whites […]