Bob's Red Mill Canadian Product List

BAKING ESSENTIALS

FEATURED RECIPE

Goodness in every grain

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TVP (Textured Vegetable Protein) Protéines végétale texturée INGREDIENT: Defatted Soy Flour. 340 g – 4 PN: P101402

LEMON EARL GREY TEA COOKIES Delicate, sweet and irresistibly buttery, these flower-shaped linzer cookies are a little piece of joy on every plate. Made with the goodness of Almond Flour, which creates a naturally rich flavour and tender texture with just one ingredient: premium almonds.

Our Nutritional Yeast is a vegan powerhouse with a delicious "cheesy" flavour. Add to sauces and crackers or sprinkle over vegetables or popcorn.

UPC: 0-39978-00129-0 GTIN: 10039978001297

Case: 24.13D x 20.96H x 13.34W Each: 5.08D x 22.86H x 17.78W

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Makes: About 20 Prep Time: 20 Minutes Cook Time: 10-12 Minutes Passive Time: 30 Minutes

Vital Wheat Gluten Farine de gluten INGREDIENT: Vital Wheat Gluten. 567 g – 4 PN: P101156

Yeast, Active Dry Levure séche active INGREDIENTS: Yeast, Sorbitan Monostearate. 227 g – 5 PN: P101439

Instructions 1. Add flours, sugar, Earl Grey tea and salt to the bowl of a stand mixer. Mix on low to combine. 2. Add cold butter and mix on medium-low until the mixture resembles coarse crumbs, about 7 minutes. 3. Add egg yolks and vanilla. Mix on low until dough pulls away from the sides and begins to form a ball. 4. Divide dough in half and roll each just shy of ¼ inch thick between two sheets of parchment paper. 5. Transfer to a baking sheet and chill at least 30 minutes. 6. Preheat oven to 325°F. Line two baking sheets with parchment paper. 7. Remove dough one sheet at a time from the fridge. Remove parchment paper and quickly punch out the cookies using a daisy- or flower-shaped cutter. Transfer to prepared baking sheet, spacing evenly. 8. Use a small round cutter to punch out the center of half the cookies. For the remaining cookies, lightly prick centers with a fork. Re-roll scraps and punch out more cookies. 9. Bake for 10–12 minutes, or until cookies are very light brown at the edges. Cool completely before assembling. Assemble 1. Pipe or spoon about 1 generous teaspoon of lemon curd onto the flat side of each whole cookie. 2. Top with remaining cookies with punched-out centers to create a sandwich. 3. Dust lightly with powdered sugar before serving.

UPC: 0-39978-00212-9 GTIN: 10039978002126

UPC: 0-39978-32501-3 GTIN: 20039978325017

Case: 24.13D x 20.96H x 13.34W Each: 5.08D x 22.86H x 17.78W

Case: 24.13D x 20.96H x 13.34W Each: 6.35D x 19.05H x 15.24W

Xanthan Gum Gomme de xanthane INGREDIENT: Xanthan Gum. 227 g – 5 PN: P101461

Yeast, Nutritional Levure alimentaire gros flocons INGREDIENTS: Inactive Nutritional Yeast (Dried Yeast, Vitamin B12). 142 g – 4 PN: P111225

UPC: 0-39978-35555-3 GTIN: 20039978355557

UPC: 0-39978-00664-6 GTIN: 10039978006643

Case: 24.13D x 20.96H x 13.34W Each: 6.35D x 19.05H x 15.24W

Case: 24.13D x 20.96H x 13.34W Each: 6.35D x 19.05H x 15.24W

Ingredients 2 cups Bob’s Red Mill® Unbleached White All-Purpose Flour 1 ¼ cups Bob’s Red Mill® Almond Flour ½ cup granulated Sugar 2 tsp Earl Grey Tea Leaves (from tea sachets) ¼ tsp fine Salt 1 cup unsalted Butter, cold, cut into cubes 2 Egg Yolks 1 tsp Vanilla Extract Filling About 1 cup Lemon Curd Powdered Sugar, for dusting

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