Candied Pecans
1 lb. raw pecans
1/2 cup rice syrup, barley malt, or 1/4 cup maple syrup
2 tablespoons Sweet White Miso with 2 tablespoons water
Place pecans evenly on a cookie sheet. Bake at 275° 15-20 minutes.
Blend miso, water, and sweetener. In large bowl mix hot pecans with syrup mixture until well coated. Spread on cookie sheet and return to oven for 5 minutes. Makes a great snack. Use also as a garnish for pumpkin pie, cheesecake, or for topping a pecan pie!
Mulberry Walnut Chutney
1 cup raw walnuts
1 cup dried mulberries or raisins
1 tablespoon Sweet White Miso
2 cups spring water
Pinch of salt
Spread walnuts evenly on cookie sheet and bake at 250° for 25-30 min. When nut are cool, crumble with hands. Put mulberries, water, and salt in small saucepan and simmer until almost all water is gone. Mix in miso and nuts.
1/4reat served with fresh apple and cheese, or roasted chicken.
Baked Apple Delight
5 apples slightly hollowed for stuffing
2 tablespoons Sweet Tasting Brown Rice Miso
1/4 cup rice syrup or 1-2 tablespoons maple syrup
1/4 cup raisins
1/4 cup chopped walnuts
1/4 teaspoon cinnamon
1/2 cup water
Mix syrup, raisins, walnuts, and miso for stuffing. Pack apples with mixture and arrange in oven-safe dish with 1/2 inch water in bottom of dish. Bake at 350° 35-45 minutes. Apples should be soft, but still hold their form. Pour any remaining liquid over apples before serving. Serve hot or chilled. Top with homemade whipped cream if desired!
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