Prices for the popular counselor training and chef training courses will be going up in 2019. Secure your scholarship discount by December 31 and apply it to ANY starting date in 2019. Next starting date is January 15, 2019.
We've been making this treat every winter holiday since 1982. It was a big hit at our restaurant back then, and It's been a hit at every holiday party and buffet since.
2 cups raisins
1 cup coarsely chopped dried apricots
1 1/2 cups roasted walnuts, coarsely chopped
2 cups whole wheat flour (or substitute your favorite gluten-free baking flour)
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 1/2 cups apple juice
1/4 cup rice miso (or barley miso)
1 1/2 teaspoons lemon extract (or 1 teaspoon finely grated or minced lemon zest) Substitute orange extract or orange zest if you prefer.
Oil for oiling the pan or tin mold. If using a cake pan or bread pan, you can line the bottom with parchment in place of oiling.
Mix the dry ingredients. Mix the wet ingredients and add to the dry ingredients.
Mix together to form a thick batter. If too thick, add more apple juice. If too thin, add more flour.
Place in a oiled tin mold, a cake pan or bread pan of suitable size. Cover and steam for 1 1/2 hrs.
Allow to cool. Remove.
Tastes even better 2-3 days later.
Upcoming in 2019...
Watch for our new hands-on courses, presented at The Macrobiotics America "Whole Way House" in California, including...
5 Elements / 5 Transformations Cooking
Make Your Own Fermented Foods
E-X-P-A-N-D Your Macrobiotic Cooking Skills III
For more information about all our classes and offerings, please visit www.macroamerica.com
or call 530-521-0236