Parmesan-Pepper Cornbread Biscotti
Pre-heat the oven to 400°F and line a 12-cup muffin tin with paper liners.
- 3/4 cup milk (dairy or unflavoured nut milk of your choice)
- 1/4 cup canola oil
- 1 egg, beaten
- 1/3 cup granulated golden cane sugar
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 cup wheat bran
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp cinnamon
- two large peaches, peeled, pitted and roughly chopped (about 1-1/3–1-1/2 cups)
Recipe for Lentil Sauce from New Vegetarian Dishes (1892).
Source: Lentil Sauce – Vintage Recipes
Recipe for Lentil Souffle from New Vegetarian Dishes (1892).
Source: Lentil Souffle – Vintage Recipes