Ingredients
- 2 tablespoons butter, softened
- ¼ cup sugar
- 1 large egg, beaten
- ½ cup dark molasses
- 2 cups sprouted whole wheat flour
- 1 cup whole wheat baking flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup milk
- ½ cup dried fruits, like dates, raisins, cranberries, and currants
- Nonstick spray
- 2 cups water
How to Make It
- Cream together butter and sugar. Add egg and molasses and mix well. Sift in the flours, salt, baking soda, and baking powder. As you add dry ingredients, alternate with the milk. Once done, fold in the mixed dried fruits.
- Spray down the inside of the cans and the inside of the pieces of foil with nonstick spray. Evenly distribute the dough between the cans. Fill them up about 80 percent of the way. Leave about a ½-inch space from the top. Place the pieces of foil on top of the cans, lightly. We are just stopping excess moisture from entering the can.
- Add 2 cups of water to your pot, and then insert the trivet into the bottom. Add the cans of dough. Lock the lid and close the vent. Cook on High Manual Pressure for 45 minutes and allow to NPR.
- Allow to cool then remove from can to serve.
