Recipes

Rosemary Rum Raisin Soda Bread with Pecans

Rosemary Rum Raisin Soda Bread with Pecans

Rosemary Rum Raisin Soda Bread with Pecans is a lacto ovo vegetarian recipe with 16 servings. This breakfast has 173 calories, 5g of protein, and 4g of fat per serving. For 44 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. Only a few people really liked this European dish. A mixture of anise seeds, rum, flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. 4 people were impressed by this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 53%, which is solid. Irish Soda Bread Pudding With Raisin Jam, Rum Raisin Bread, and Rum Raisin Cinnamon Bread are very similar to this recipe.


1/2 cup raisins
1 cup red quinoa
raisins
1/3 cup dark rum
1 cup red quinoa
alcohol
1/3 cup dark rum
1 cup red quinoa
alcohol
2 cups all-purpose flour, plus 2 teaspoons for dusting the pan
1 cup red quinoa
wheat flour

2 cups whole wheat flour
1 cup red quinoa
whole wheat flour
2 teaspoons baking soda
1 cup red quinoa
baking soda
1 teaspoon salt
1 cup red quinoa
table salt

1 tablespoon fresh rosemary, finely chopped
1 cup red quinoa
fresh rosemary
1/2 cup pecans, toasted and roughly chopped
1 cup red quinoa
pecans
1 1/2 cups plain yogurt
1 cup red quinoa
plain yogurt

1 tablespoon honey
1 cup red quinoa
honey
1 tablespoon milk
1 cup red quinoa
milk
3/4 teaspoon anise seeds (optional) (Sesame seeds or rolled oats are nice substitutes, if you're not an anise lover.)
1 cup red quinoa
sesame seeds

  • This recipe is vegetarian. Vegetarian