Raspberry slices from The Sourdough School Sweet Baking: Nourishing the Gut & the Mind (page 164) by Vanessa Kimbell

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  • EYB Comments

    Start recipe 2 days ahead. Can substitute stoneground whole grain flour for the “Base blend no. 3: red” specified in this recipe, and the book’s “Cherry fresh fruit compote” for the “Raspberry fresh fruit compote” specified in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Start recipe 2 days ahead. Can substitute stoneground whole grain flour for the “Base blend no. 3: red” specified in this recipe, and the book’s “Cherry fresh fruit compote” for the “Raspberry fresh fruit compote” specified in this recipe.

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