Yield: 1 batch
| Measure | Ingredient |
|---|---|
| 4½ cup | AM Multi Blend Flour |
| 2 packs | Dry active yeast |
| 1 teaspoon | Sea salt (optional) |
| 1 teaspoon | Cinnamon |
| ½ cup | Honey (or less to taste) |
| 2½ cup | Warm water |
| 2 tablespoons | Apple cider vinegar |
| ¼ cup | AM Unrefined Vegetable Oil |
| 1 cup | Raisins |
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