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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Good any time with a cup of tea. Low in fat. 1.5 diabetic exchange:.5 diabetic fat exchange. Ingredients:
nonstick cooking spray (such as pam) |
1 3/4 cups flour |
1 cup rolled oats |
1/4 cup sugar (or use splenda-sugar combination) |
1 tablespoon baking powder |
1 tablespoon finely shredded orange rind |
1 1/2 teaspoons dried rosemary, crushed |
1/4 teaspoon salt |
1/2 cup fat-free evaporated milk |
3 tablespoons canola oil |
3 tablespoons refrigerated or frozen fat-free liquid egg product, thawed or 1 egg |
Directions:
1. Spray a baking sheet with nonstick cooking spray;set aside;Heat oven to 400 degrees.
2. In a large bowl combine flour, oats, sugar, baking powder, orange peel, rosemary, and salt.
3. In another bowl stir together milk, oil, and egg; ADD milk mixture all at once to flour mixture; stir just until moistened.
4. On a lightly floured surface knead dough 10 times; lightly roll or pat dough to an 8-inch circle, about 3/4-inch thick; Cut dough into 12-wedges.
5. Carefully transfer wedges to prepared baking sheet;Bake for 15 to 18 minutes or until golden brown; Remove from baking to wire rack for 5 minutes; serve warm.
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