CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
Italian |
Breads/bm, Diabetic, Quickbreads |
6 |
Sweet ones |
INGREDIENTS
1 |
lb |
Frozen white bread dough |
|
|
thawed |
|
|
Olive oil cooking spray |
1 |
T |
Olive oil |
|
|
Choice of topping |
1 |
|
Size onion, thinly sliced |
1 |
T |
Sage, chopped fresh |
|
|
>OR<- |
1 |
t |
Sage, crushed dried |
1/4 |
t |
Coarse salt |
1/3 |
c |
Golden raisins, plumped in |
1/4 |
c |
Fresh orange juice, for 30 |
|
|
minutes |
1 |
T |
Rosemary, chopped fresh |
|
|
>OR<- |
1 |
t |
Rosemary, crushed dried |
1 |
|
Fresh plum tomato, about 1/4 |
|
|
1/4 lb sliced crosswise |
|
|
into paper-thin slices |
1 |
oz |
Sun-dried tomatoes, packed |
|
|
dry plumped in 1/3 cup |
|
|
of |
|
|
hot water for 5 minutes |
|
|
drained and chopped |
1 |
T |
Fresh oregano |
|
|
>OR<- |
1 |
t |
Oregano, crushed dried |
1/4 |
t |
Coarse salt |
4 |
|
Garlic, slivered |
1/4 |
c |
Cilantro, fresh coriander |
1/4 |
c |
Dry-roasted sunflower seeds |
INSTRUCTIONS
This version of the popular Italian flatbread gets a head start from
thawed frozen bread dough. It takes 25 minutes to prepare and bakes
in 8 minutes. Cut dough into 6 equal pieces. On a lightly floured
board, roll each piece into 5-to-6 inch circle. Lightly spray three
12 by 15 inch baking sheet with cooking spray. Place 2 circles of
dough far apart on each sheet. Brush circles with olive oil. Sprinkle
with topping. Lightly cover with plastic wrap and let stand in a warm
place until dough rises and appears puffy, about 20 minutes. Preheat
oven to 475 degrees. Bake until puffed and golden. 8 to 10 minutes.
Serve warm. Best eaten same day; freeze for longer storage. Food
Exchange per serving: SAGE AND ONION TOPPING: 1 STARCH/BREAD EXCHAGNE;
CAL: 106; PRO: 4g; CAR: 19g; FAT: 2g; CHO: Omg; SOD: 252mg; ROSEMARY
AND RAISIN TOPPING: 1 1/2 STARCH/BREAD EXCHANGE; CAL: 116; PRO: 4g;
CAR: 22g; FAT: 2g; CHO: 0mg; SOD: 208mg; TOMATO TOPPING: 1 1/2
BREAD/STARCH EXCHANGES; CAL: 110; PRO: 4g; CAR: 21g; FAT: 2g; CHO:
0mg; SOD: 256; SOUTHWESTERN TOPPING: 1 BREAD/STARCH EXCHANGE; CAL:
120, PRO: 5g; CAR: 19g:; FAT: 3g; CHO: 0mg; SOD: 202mg; Source: Joslin
Diabetes Gourmet Cookbook by Bonnie Sanders Polin and Frances Tower
Giedet. Brought to you and yours via Nancy O'brion and her Meal-Master
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
A Message from our Provider:
“Questioning God? He made the brain cells you think with”