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    You are in: Home / Recipes / Sunflower seed and currant biscuits Recipe
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    Sunflower seed and currant biscuits

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Wrestler's Note:

    Delicious, nutritious, be sure to serve this delightful surprise with your next meal or tea time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 400 degrees F.
    2. 2
      In a large bowl, combine the oat flour, cornmeal, rice flour, barley flour, baking powder, salt, cinnamon, ginger, cloves, sunflower seeds, and currants; mix well.
    3. 3
      Make a well in the center of the flour mixture, add the oil and barley malt/brown rice syrup.
    4. 4
      Add a little soy milk and begin to mix, by hand or using medium speed with electric mixer.
    5. 5
      Add only enough of the soy milk to hold dough together, so it is not crumbly dry, but is not like liquid.
    6. 6
      Drop about 2 tablespoons of the dough at a time onto lightly greased tray and bake 15 to 20 minutes, or until browned.
    7. 7
      Makes 12 biscuits.

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    Ratings & Reviews:

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    Nutritional Facts for Sunflower seed and currant biscuits

    Serving Size: 1 (130 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 392.5
     
    Calories from Fat 156
    39%
    Total Fat 17.3 g
    26%
    Saturated Fat 2.3 g
    11%
    Cholesterol 0.0 mg
    0%
    Sodium 467.6 mg
    19%
    Total Carbohydrate 53.8 g
    17%
    Dietary Fiber 7.2 g
    28%
    Sugars 9.3 g
    37%
    Protein 10.6 g
    21%

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