El Caldero de Sol

El Caldero de Sol

sábado, febrero 06, 2016

ELDERBERRY BREAD AND JAM



Elderberry Bread
3¾ cups rye flour
1 1/3 cups flour (wheat, Oak nut, or gluten-free substitute)
5 tbsp ground flax seeds
1 tsp baking soda
½ tsp salt
3¼ cups apple juice
2 tbsp lemon juice
2 tbsp vegetable oil
2 cups Elderberries
1 cup ground Toyon, Manzanita or Madrone berries
1 cup raw sunflower seeds
1 cup shredded coconut


METHOD
Preheat oven to 350o.
Mix dry ingredients in large bowl.
Combine wet ingredients together.
Gradually add wet ingredients into the dry.
Add the Elderberries, ground wild berries, seeds and coconut without over mixing.
Press into 2 oiled bread pans and sprinkle with cinnamon.
Bake for about 1 hour.[34]


CAUTION Strain out seeds and use only the cooked blue berries of Sambucus nigra subspecies caerulea in moderation, due to the hydrocyanic acid within Elderberry which can cause laxative effects. Avoid raw berries and Red Elderberry, Sambucus racemosa, whether cooked or raw.


Elderberry Jam

CAUTION Strain out seeds and use only the cooked blue berries of Sambucus nigra subspecies caerulea in moderation, due to the hydrocyanic acid within Elderberry which can cause laxative effects. Avoid raw berries and Red Elderberry, Sambucus racemosa, whether cooked or raw.
3 lbs Elderberries
1 lemon
1 package liquid pectin
4 cups sugar


METHOD



Remove stems and mash Elderberries.
Cover with water and simmer for 15 minutes.
Strain berries through cheesecloth and save liquid.
Add lemon and pectin to liquid and bring to a boil for 1 minute, stirring constantly.
Add sugar and boil for 2 minutes, stirring constantly.[3]

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