Linden Leaf Flour RecipeOrigin: France Period: Traditional |
|
The older leaves of the Linden (Common Lime Tree) can be turned into a powder which can be used to bulk-out flour or to be used as a thickener in stews. It used to be used quite commonly in this respect during the Middle Ages aid the French also used Linden leaves for the same purpose during the Second World War. This is a base recipe for a number of other recipes on this site. Ingredients:2kg Linden leaves (the older leaves from the tree work well for this) 
Linden Leaf Flour Preparation:Method:If done in high summer the leaves can be left out to sun-dry every day for about a week. Otherwise place the leaves on a baking tray (well separated) and place in an oven heated to 50°C over night for two or three nights, until completely dry and crumbly. When the leaves crumble between your fingers they are ready. Pound to a paste in a pestle and mortar then sift the paste through a fine-meshed sieve. The resultant powder can be stored long-term in an air-tight jar. Typically 500g of fresh linden leaves will yield 100g of powder, so this recipe will give you about 400g of linden leaf powder. Typically this was used as a flour substitute or flour additive to make breads, cakes and porridge or pap These days linden leaves can be useful as they contain a high percentage of invert sugars. As a result they are readily metabolized by diabetics and can be an useful addition to diabetic recipes. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Linden Leaf Flour to your online bookmark site: 
| ||
|
More European recipes... More recipes for breads, cakes and pastries... More recipes using Wild Foods... More Baking recipes... |
|
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with greens and flour as primary ingredients: Prince Charlie's Pancakes Garlic Mustard Greens Bhutuwa Dovga Koeksisters Kokoro II Phyllo Pastry Irish Soda Farls Coating Consistency White Sauce Yeasty Biscuits Banana Flan with Redcurrant Glaze Rhubarb Sponge Cake Salata me Lahano kai Karota Liberian Cornbread Bolo Preto Portuguesa Garibaldi Biscuits Makovyi Knysh Trini Milk Cake Double Peanut Butter Cookies Pickled Parsley Piert German Lebkuchen Hazelnut Flour Waffles Chapati Sticky Rhubarb Cake Guava Squares Salted Mustard Greens Quatre Algues Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
