Yield: 1 batch
|4½ cup||AM Multi Blend Flour|
|2 packs||Dry active yeast|
|1 teaspoon||Sea salt (optional)|
|½ cup||Honey (or less to taste)|
|2½ cup||Warm water|
|2 tablespoons||Apple cider vinegar|
|¼ cup||AM Unrefined Vegetable Oil|
Combine flour, yeast, cinnamon and salt in mixing bowl. Combine vinegar, oil, honey, water and raisins in a second bowl. Add liquid mixture to dry and mix thoroughly. Batter will become quite stiff, but should not be dry. If dry, add a little water. Drop on cookie sheet. Spread cookies out (they spread very little in baking). Bake in 350 F. oven about 15-20 minutes or until done. Makes 4-6 dozen.
Yeast-Free Variation: Substitute a tablespoon of baking powder for the yeast. Use cool, but not warm water.
Source: Arrowhead Mills "Multi Blend Flour Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias