Photo: Wesual Click
Pan-Roasted Raspberries Bread
10 ingredients
10 min + 40 min
9
openrecipes
This is a great back-to-school, lunch box, vegan recipe.
Estimated Nutrition (whole recipe, rough)
784
Calories
16g
Protein
18g
Fat
138g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Raspberry | 1 cup (123g) | 64 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond Milk | 1 cup (240ml) unsweetened | 30 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-½ cup Fresh Raspberries
- ¼ cups Maple Syrup
- 2 Tablespoons Flax Oil
- ¼ cups Plus 1 Tablespoon Brown Sugar
- 1 teaspoon Vinegar
- 1-½ cup Unsweetened Vanilla Almond Milk
- 3 cups Whole Wheat Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ⅛ teaspoons Salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes