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Eating a variety of grains not only ensures
that you get more nutrients, but also helps make breakfast and
snacking more interesting.
Quick
Almond Oat Danish Coffee Cake
- 1 cup plus 2 tablespoons
Quaker® Oats (quick or old fashioned, uncooked)
5 tablespoons margarine or butter, melted
1/3 cup finely chopped almonds
1/3 cup granulated sugar
2 tablespoons egg substitute or 1 egg white, lightly beaten
3/4 teaspoon almond extract
1 pound frozen bread dough, thawed, at room temperature
1 cup whole pitted prunes or mixed dried fruit
- Spray cookie sheet with
cooking spray or oil lightly.
- In medium bowl combine
1 cup oats and margarine; mix well. Stir in almonds, sugar, 1
tablespoon egg substitute and almond extract.
- Turn bread dough out onto
lightly floured surface. Roll or pat dough into a 12 x 10-inch
rectangle. Spread oat mixture in narrow strip down middle; top
with prunes. On each side of filling, cut 3-inch diagonal slits
2-inches apart. Fold alternating strips of dough over filling
to form a braid pattern, pinching ends of strips to seal. Transfer
to cookie sheet. Cover; let rise in warm place 30 minutes or
until almost doubled in size.
- Heat oven to 350ºF
(175ºC). Brush loaf with remaining 1 tablespoon egg substitute;
sprinkle with remaining 2 tablespoons oats.
- Bake 30 to 35 minutes
or until golden brown. Serve warm.
Makes 8 servings.
Nutritional Information
Per Serving: 1/8 of recipe; Calories: 350 Calories from Fat:
112 Total Fat: 12 Saturated Fat: 2 Cholesterol: 0 Sodium: 425
Total Carbohydrate: 55 Dietary Fiber: 42 Protein: 8
Recipe and photograph provided
courtesy of The Quaker Oats Company.
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