Greek Oat Bread
SaskFlax.com and POGA.com
Baking, Diabetic Friendly, Heart Healthy, Ground Flaxseed
Substitute chopped sun dried tomatoes for the olives. Bread can be stored in an airtight container for up to 2 days or frozen for up to 2 months.
- 1 cup (250 mL) whole wheat flour
- 3/4 cup (175 mL) oat flour
- 1/4 cup (60 mL) ground flaxseed
- 1 tsp (5 mL) crushed oregano
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) granulated garlic
- 1/4 cup (60 mL) light crumbled feta cheese
- 2 Tbsp (30 mL) chopped Kalamata olives (about 6)
- 1 cup (250 mL) fat free plain Greek yogurt
- 1 Tbsp (15 mL) olive oil
- 1 Tbsp (15 mL) liquid honey
- olive oil, coarse sea salt for garnish (optional)
- Position rack in centre of oven and preheat to 450°F (220°C).
- In a large bowl, combine flour, oat flour, flaxseed, oregano, baking powder, baking soda and garlic. Stir well. Add feta and olives.
- In a separate bowl, whisk together yogurt, olive oil and honey. Add to dry ingredients, stirring to moisten.
- With lightly oiled hands, form dough into a ball. Place on a lightly oiled and floured baking sheet. Pat into a circle 8 inch (20 cm) diameter and 1/2 inch (1 cm) thick. Prick all over with a fork.
- Bake 12 to 15 minutes until browned on the bottom and lightly browned on top. Remove from oven, let cool 10 minutes. Cut into 8 wedges. Serve warm with a light drizzle of olive oil and a few grains of coarse sea salt.
Yield: 8 servings.
Serving Size: 1 wedge. Each serving contains 1 tsp (5 mL) of flax.
- Substitute chopped sun dried tomatoes for the olives. Bread can be stored in an airtight container for up to 2 days or frozen for up to 2 months.
|Total Fat||2 g|
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