Quaker's: Fiesta Bread
Yield
8 servingsPrep
30 minCook
15 minReady
45 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Bread | |||
| 1 | cup |
rolled oats
uncooked, (quick or old fashioned) |
|
| 1 ¼ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ¾ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
chili powder
|
|
| ½ | teaspoon |
salt
, optional |
|
| 2 | tablespoons |
margarine
chilled |
|
| ¼ | cup |
scallions, spring or green onions
thinly sliced, (about 2 onions) |
|
| 1 | each |
jalapeño pepper
seeded and finely chopped, or l tb green chilies, canned, chopped |
*
|
| 1 | cup |
yogurt, non-fat
plain |
|
| 2 | each |
egg whites
lightly beaten |
*
|
| Spread | |||
| 4 | ounces |
cream cheese
softened, fat free |
|
| 2 | tablespoons |
salsa
picante |
|
| 1 | tablespoon |
scallions, spring or green onions
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Bread | |||
| 237 | ml |
rolled oats
uncooked, (quick or old fashioned) |
|
| 296 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 3.8 | ml |
baking soda
|
|
| 2.5 | ml |
cumin
ground |
|
| 2.5 | ml |
chili powder
|
|
| 2.5 | ml |
salt
, optional |
|
| 3E+1 | ml |
margarine
chilled |
|
| 59 | ml |
scallions, spring or green onions
thinly sliced, (about 2 onions) |
|
| 1 | each |
jalapeño pepper
seeded and finely chopped, or l tb green chilies, canned, chopped |
*
|
| 237 | ml |
yogurt, non-fat
plain |
|
| 2 | each |
egg whites
lightly beaten |
*
|
| Spread | |||
| 115.6 | ml/g |
cream cheese
softened, fat free |
|
| 3E+1 | ml |
salsa
picante |
|
| 15 | ml |
scallions, spring or green onions
thinly sliced |
|
Directions
Heat oven to 425 degrees F.
Lightly spray 10-inch oven proof skillet or cookie sheet with non stick cooking spray or grease lightly.
For bread, in large bowl, combine dry ingredients; mix well.
Cut in margarine with pastry blender or two knives until mixture resembles course crumbs.
Stir in onions, jalapeno pepper, yogurt and egg whites, mixing just until moistened.
Turn out onto well floured surface; knead gently 8 to 10 times.
Pat dough evenly into prepared skillet or into 9-inch circle on prepared cookie sheet.
Bake 13 to 16 minutes or until golden brown.
For spread, blend all ingredients; mix well.
Cut bread into wedges; serve warm with spread.
