Raspberry and Pistachio Wreath

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

subheading: Quick Raspberry Jam (or thick store-bought jam, see note 1):

1 cup (110g) fresh or frozen raspberries

3 tablespoons (40g) granulated sugar, or liquid sweetener to taste

2 tablespoons (14g) cornstarch / corn flour

Dash of water

Squeeze of lemon juice, to taste (optional)

subheading: Wreath:

2 ½ to 3 cups (315 to 375g) all-purpose plain flour, or bread flour (start with less flour and add more if needed)

⅔ cup (165g) dairy-free milk, warm

½ cup (115g) vegan butter, room temperature

3 tablespoons (40g) granulated sugar, or coconut sugar

1 tablespoon (10g) instant dry yeast, (note 2)

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Pinch of salt, if not using salted butter

subheading: Optional add-ins:

½ cup roughly chopped vegan chocolate

¼ cup raisins

¼ teaspoon ground ginger

subheading: To decorate (note 3):

¼ cup (50g) granulated sugar

2 tablespoons (30g) water

¼ cup pistachios

Directions at rainbownourishments.com

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