2/3 c Rice milk
1 Egg sub. equivalent for 1
Egg 1 tb Applesauce (sub. for
B*tt*r) 2 c Bread flour
1/3 c Oat flour (process rolled
Oats in food proc.) 4 ts Sugar
1/2 ts Salt
1 ts Yeast
1/3 c Maple syrup
1/4 c Brown sugar
1/4 ts Cinnamon
1/8 ts Nutmeg
1/2 To 1 cup raisins
2/3 c Rolled oats, toasted in 350
Oven for 10min. or until Light brown Add the first 8 ingredients to bread machine according to manufacturer’s instructions. Set it for the dough setting (mine calls it the manual cycle). When cycle is complete, remove dough from machine. Cover and let rise 10 min. In a small saucepan, stir together the syrup, spices and brown sugar. Cook over low heat until sugar is dissolved, remove from heat and stir in raisins and toasted rolled oats. Set aside. On a lightly floured surface, roll dough into a 12×8 rectangle. Spread raisin mixture over dough to all edges. Roll up jelly roll style, pinch seams to seal. Cut into 1 inch slices. Place rolls, cut sides down, on non stick cookie sheet. I gave my sheet a couple of spritzs with cooking spray and I think it helped. When the rolls come out, you need to use a spatula to pry them off the pan, because the brown sugar will have stuck, but they come right up. These had just the right amount of sweetness. Enjoy! Posted by “Von Balson, Kathleen” <VBALSON@IT.JEA.CI.JAX.FL.US>to the Fatfree Digest [Volume 14 Issue 10] Jan. 10, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?