Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, macrobiotic kinako and dried persimmon crispy snack sticks. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks is something that I’ve loved my whole life.
Great recipe for Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks. The person sitting next to me at a cafe said they had leftover dried persimmon in their fridge, and that gave me the idea for this recipe! The key is to properly bake them through to a crisp, then let them completely. We give you only the perfect Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks recipe here, we also have wide variety of healthy tips and recipes to try.
To begin with this particular recipe, we must first prepare a few ingredients. You can have macrobiotic kinako and dried persimmon crispy snack sticks using 8 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks:
- Take 80 grams ☆ Bread (strong) flour
- Take 40 grams ☆ Kinako
- Prepare 1 pinch ☆ Salt
- Take 25 grams ☆ Beet sugar (or your choice of sugar)
- Make ready 1/2 tsp ☆ Baking powder
- Get 1 net weight 60 grams Dried persimmons (about 3 small ones)
- Prepare 60 grams Soy milk
- Get 35 grams Canola oil (or your choice of oil)
I love these candied sweet potato slices: Three little mouthfuls here. On the left is Yatsuhashi, a crispy cinnamon snack made from rice flour. Top right is a Kinako Azuki Crunch, and unusual but delicious snack made from crushed cornflakes, dried azuki beans, and kinako, which gives it a delicious toasted flavour. Below is Mizuo Yuzu Kanten Jelly, a zingy mouthful of citrus, which cleverly is wrapped in thin rice paper to prevent.
Steps to make Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks:
- Remove the seeds from the dried persimmon, then finely chop into pieces from 5 mm to 1 cm.
- Put the ☆ ingredients and chopped dried persimmon in a bowl, then combine.
- In a separate bowl, combine the soy milk and the oil.
- Without over-mixing, blend the dry and wet ingredients from Step 2 and 3.
- Flatten the dough into a 7-8 mm thick, 20 cm x 15 cm loaf.
- Bake for 25-30 minutes in an oven preheated to 170℃.
- The baking time might seem a bit long, but they'll turn out very crisp and delicious!
Top right is a Kinako Azuki Crunch, and unusual but delicious snack made from crushed cornflakes, dried azuki beans, and kinako, which gives it a delicious toasted flavour. Below is Mizuo Yuzu Kanten Jelly, a zingy mouthful of citrus, which cleverly is wrapped in thin rice paper to prevent. Fresh Ingredients and Tips *Vegan in this article is defined as food made without animals, including fish and seafood, or ingredients derived from animals, including fish and seafood, dairy products and eggs, as well as honey. Whether it be savoring our succulent medjool dates, snacking on our dried blueberries or dried cranberries, cooking or baking with our sun dried tomatoes, we are certain you will love the quality of our dried fruits. And don't forget to try goji berries for a dose of antioxidants, or prunes, dried apricots, and organic coconut for fiber.
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