Roasted Nut and Raisin Flutes Recipe

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Roasted Nut and Raisin Flutes
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Ingredients
9
Count
Nutrition
222
Calories
Total time
36
Minutes
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Ingredients:

  • 1 cup king arthur 100% organic select artisan all-purpose flour or 1 cup king arthur unbleached all-purpose flour
  • 1/2 cup cool water
  • 1 pinch instant yeast (about 1/16 tsp)
  • 2 1/3 cups skinned hazelnuts (9 1/4 oz) or 2 1/3 cups coarsely chopped walnuts (9 1/4 oz)
  • 2 1/4 cups king arthur 100% organic select artisan all-purpose flour or 2 1/4 cups king arthur unbleached all-purpose flour
  • 1 1/4 tsp salt
  • 3/4 cup cool water

Directions:

  1. For the starter: Combine the starter ingredients, cover, and let rise at cool room temperature overnight, until expanded and bubbly.
  2. Place the hazelnuts in an ungreased 9 x 13 pan. Bake in a preheated 350°F oven for 24 minutes, or until they’re a light golden brown. Set them aside. (If you’re using walnuts, bake them for about 12 minutes.)
  3. Combine the starter, flour, salt, water, and yeast, mixing and kneading to make a soft dough. Knead for several minutes; the dough will be sticky, but try to avoid adding more flour. Place the dough in a lightly greased bowl, cover, and let rise for 45 minutes. Gently deflate the dough, turn it over, and let it rise an additional 45 minutes.
  4. Knead the nuts and raisins into the dough. Yes, this is a LOT of fruit and nuts to try to knead in; just keep working at it. The finished breadsticks are more fruit and nuts than dough!
  5. Divide the dough into 12 equal pieces. Working on a floured surface, stretch and roll the pieces 10 long. Place flûtes 2 apart on two lightly greased or parchment-lined baking sheets, six to a sheet. Cover with lightly greased plastic wrap, and let rise for 2 hours at room temperature. Preheat the oven to 375°F
  6. Bake the flûtes for 10 minutes. Gently lay a sheet of aluminum foil over each pan. Bake for an additional 20 to 25 minutes, rotating the pans in the oven (top to bottom, bottom to top) midway through the baking time. The finished flûtes will be set and barely beginning to turn golden. Remove them from the oven, and cool on a rack.
  7. Yield: a dozen 10 flûtes.
  8. Note: To avoid the potential of burned raisins on the bottom of the flûtes, bake each pan separately, placing it in the upper third of the oven. Or bake pans at the same time, but for 30 minutes only, even if the flûtes haven’t yet begun to brown.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 222.19 Kcal (930 kJ)
Calories from fat 120.07 Kcal
% Daily Value*
Total Fat 13.34g 21%
Sodium 276.54mg 12%
Potassium 375.43mg 8%
Total Carbs 25.92g 9%
Sugars 17.12g 68%
Dietary Fiber 3.36g 13%
Protein 4.35g 9%
Vitamin C 2.1mg 4%
Iron 1.7mg 9%
Calcium 42.8mg 4%
Amount Per 100 g
Calories 293.53 Kcal (1229 kJ)
Calories from fat 158.62 Kcal
% Daily Value*
Total Fat 17.62g 21%
Sodium 365.33mg 12%
Potassium 495.97mg 8%
Total Carbs 34.24g 9%
Sugars 22.62g 68%
Dietary Fiber 4.44g 13%
Protein 5.75g 9%
Vitamin C 2.8mg 4%
Iron 2.2mg 9%
Calcium 56.5mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.9
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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