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lilymae1 02/24/06 |
I made some bread the other day with sunflower seeds in it. After I baked it, the seed edges were green. The same thing happened when I made carrot muffins once - the walnuts turned green. Anyone know why? |
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ellen 02/24/06 |
I had never heard of this, but it came up about 2 weeks ago from a reader who made the Hunky Monkey breakfast bars and had the same thind happen. Have you tried just oven-toasting the seeds plain to see if the same thing happens? Any one with a why on this- please write in! |
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Patrick Brown 11/11/06 |
Glad someone else has experienced this... we were wondering if the seeds could be somehow contaminated. BUT... no idea why it happens...anyone come up with an answer? |
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ellen 11/11/06 |
Turns out this is a chemical reaction which occurs in the nuts in relation to the baking soda and is not toxic, although it does look weird. |
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ellen 11/11/06 |
You can reduce the color change by substituting some lemon juice or vinegar for part of the other liquid in the recipe, if the flavor is acceptable in that particualar recipe. |
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ellen 11/11/06 |
Raisins or dates or cream of tartar also add enough acid to the recipe to reduce the chance of greening. |