Jump to content
Health Discovery Network
Momma25

CORDY'S OAT BREAD with Variations

Recommended Posts

Everyone is welcome to post your versions here so we have them all in one thread!!

 

Cordy:buddysmoo great recipe! Thank you!


(Momma25) Momma to five

http://www.realfoodliving.com

In remission from Acute Leukemia

Diabetic, low GI and no FRANKENFOODS!

218/in-between/125

Share this post


Link to post
Share on other sites

Cordy's original:

 

Cordy's CORE Oat Bread

This can take the shape of a round loaf, or can be baked flattened in a pie plate (scone-style). Either way, it's ultra-deelish, and very substantial!

 

Phase 1: The night before you are planning to serve this, mix together

1-1/2 cups regular oatmeal

1-1/2 cups FF buttermilk, or 1/2 cup FF plain yogurt, 1 cup skim milk & 1 tsp. white vinegar

Cover and refrigerate.

 

Phase 2:

Preheat oven to 350 degrees.

Spray cookie sheet or pie plate with cooking spray.

To bowl of rehydrated oatmeal, add:

2 tsp. baking soda

1 tsp.baking powder

1/2 tsp. salt

1 T. Splenda

1 cup oat bran (yes, the hot cereal!)

 

Mix to form a dough, then turn out onto baking sheet or pie plate (if making scones, you should cut the dough into 8ths.)

Bake for approx. 30 minutes, or until browned.

 

Enjoy!

 

All CORE ingredients, and approx. 13 points (fibre not capped!) for the entire recipe. Makes 8 filling scones, or 12 thin slices if baked in loaf.

__________________


(Momma25) Momma to five

http://www.realfoodliving.com

In remission from Acute Leukemia

Diabetic, low GI and no FRANKENFOODS!

218/in-between/125

Share this post


Link to post
Share on other sites

Cordy’s CORE Oat Bread with Pumpkin & Spices

 

Phase 1: The night before you are planning to serve this, mix together:

 

1 ½ cups regular oatmeal

1 cup low-fat buttermilk

 

Cover and refrigerate.

 

Phase 2:

 

Preheat oven to 350 degrees. Spray cookie sheet or pie plate with cooking spray.

 

To bowl of rehydrated oatmeal, add:

 

2 tsp baking soda

1 tsp baking powder

½ tsp salt

1 tsp pumpkin pie spice

1 (15 oz) can pure pumpkin

½ cup Da Vinci’s sugar-free caramel syrup

1 cup oat bran

 

Mix to form a dough, then turn out onto baking sheet or pie plate. Bake for 30 minutes, or until browned.

 

Serves 8 @ 2 point each (no fiber cap)


273.8/266.8/164

restart 1 November 14

Share this post


Link to post
Share on other sites

Cordy's CORE Oat Bread

Momma25's Herbed Variation

 

 

Mix together:

1-1/2 cups organic rolled oats

1 cup organic homemade soymilk, plain

1/2 cup Stoneyfield organic non-fat plain yogurt

Let sit 15 minutes at room temperature.

 

Preheat oven to 350 degrees.

Lightly grease cast iron skillet, cookie sheet or pie plate with olive oil and lecithin.

 

To bowl of rehydrated oatmeal, add:

2 tsp. baking soda

1 tsp.baking powder

1/2 tsp. salt

1/4 teaspoon white stevia powder

1 cup oat bran (yes, the hot cereal!)

2 teaspoons minced garlic

2 rounded Tablespoons dried chives.

 

 

Mix to form a dough, then turn out onto baking sheet or pie plate (if making scones, you should cut the dough into 8ths.)

Bake for approx. 30 minutes, or until browned.

 

Enjoy!

 

All CORE ingredients, and approx. 13 points (fibre not capped!) for the entire recipe. Makes 8 filling scones, or 12 thin slices if baked in loaf.

 

It came about fant-abulous!! What an excellent recipe, I think it may help my "bread" desires but still be Core! Thank you Cordy! :buddysmoo


(Momma25) Momma to five

http://www.realfoodliving.com

In remission from Acute Leukemia

Diabetic, low GI and no FRANKENFOODS!

218/in-between/125

Share this post


Link to post
Share on other sites

Cordy's CORE Oat Bread

Momma25's Chai Variation

 

 

Mix together:

1-1/2 cups organic rolled oats

1 cup decaf Chai tea, unsweetened (Celestial Seasonings)

1/2 cup Stoneyfield organic non-fat plain yogurt

Let sit 15 minutes at room temperature.

 

Preheat oven to 350 degrees.

Lightly grease cast iron skillet or pie plate with olive oil and lecithin.

 

To bowl of rehydrated oatmeal, add and mix well:

1 egg, beaten

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract

 

Mix in:

1 teaspoon cinnamon

2 tsp. baking soda

1 tsp.baking powder

1/2 tsp. salt

1/2 teaspoon white stevia powder

1 cup oat bran (yes, the hot cereal!)

 

 

Mixto form a dough, then turn out onto baking sheet or pie plate (if making scones, you should cut the dough into 8ths.)

Bake for approx. 30 minutes, or until browned.

 

Enjoy!

 

All CORE ingredients. Makes 8 filling scones, or 12 thin slices if baked in loaf.

 

 

Comments: The extra liquid and egg made the batter light and fluffy and more like a batter than a dough and when baked (in a pie pan), it was more like Baked Oatmeal than scones. Very tasty (though not too sweet, which is fine for me, but for my family, I topped it with pie filling).


(Momma25) Momma to five

http://www.realfoodliving.com

In remission from Acute Leukemia

Diabetic, low GI and no FRANKENFOODS!

218/in-between/125

Share this post


Link to post
Share on other sites

Oat Bread with Irish Steel Cut Oats- ottermum variation

 

* Exported from MasterCook *

 

Cordy's Core Oat Bread with Irish Steel Cut Oats

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Lowfat/ Low Calorie Oatmeal

Posted Yogurt

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

PHASE 1: THE NIGHT BEFORE YOU ARE PLANNING

TO SERVE THIS -- MIX TOGETHER

3/4 cup old fashioned rolled oats

3/4 cup Irish steel cut oats, McCann's brand

1/2 cup nonfat plain yogurt -- PLUS

1 cup nonfat milk

COVER AND REFRIGERATE.

PHASE 2:

PREHEAT OVEN TO 350 DEGREES.

SPRAY COOKIE SHEET OR PIE PLATE WITH

COOKING SPRAY.

To bowl of rehydrated oatmeal -- add:

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup Splenda

1 cup oat bran -- 94 grams

 

Mix to form a dough, then turn out onto baking sheet or pie plate (if

making scones, you should cut the dough into 8ths.) Bake for approx. 40

minutes, or until browned.

 

 

 

Ratings : 1.5- 2 0 - - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 136 Calories; 2g Fat (18.3%

calories from fat); 5g Protein; 16g Carbohydrate; 4g Dietary Fiber; 1mg

Cholesterol; 536mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk;

1/2 Fat; 0 Other Carbohydrates.

 

NOTES : 2 points


(Momma25) Momma to five

http://www.realfoodliving.com

In remission from Acute Leukemia

Diabetic, low GI and no FRANKENFOODS!

218/in-between/125

Share this post


Link to post
Share on other sites

Oat Bread with Applesauce- ottermum variation

 

* Exported from MasterCook *

 

Cordy's Core Oat Bread with Applesauce

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Lowfat/ Low Calorie Oatmeal

Posted Yogurt

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

PHASE 1: MIX TOGETHER

1 1/2 cups old fashioned rolled oats -- 4 1/4 oz

1/2 cup nonfat plain yogurt -- PLUS

1 cup nonfat milk

1/2 cup unsweetened applesauce

SOAK WHILE YOU ARE MIXING UP THE INGREDIENTS BELOW (ABOUT 10 MINUTES)

PHASE 2:

PREHEAT OVEN TO 350 DEGREES.

SPRAY COOKIE SHEET OR PIE PLATE WITH

COOKING SPRAY.

To bowl of rehydrated oatmeal -- add:

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup Splenda -- 3/8 ounce

1 cup oat bran -- 94 grams

1 tablespoon apple pie spice

 

Mix to form a dough, then turn out onto baking sheet or pie plate (if

making scones, you should cut the dough into 8ths.) Bake for approx. 40

minutes, or until browned.

 

 

 

Ratings : 1.5- 2 0 - - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 121 Calories; 2g Fat (12.5%

calories from fat); 6g Protein; 24g Carbohydrate; 4g Dietary Fiber; 1mg

Cholesterol; 537mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 0 Non-Fat

Milk; 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : 1.84 points


(Momma25) Momma to five

http://www.realfoodliving.com

In remission from Acute Leukemia

Diabetic, low GI and no FRANKENFOODS!

218/in-between/125

Share this post


Link to post
Share on other sites

Oat Bread With Cranberries and Orange- ottermum variation

 

I haven't tried this one yet, but it's next on my list:

 

 

* Exported from MasterCook *

 

Cordy's Core Oat Bread With Cranberries and Orange

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

PHASE 1: MIX TOGETHER

1 1/2 cups old fashioned rolled oats -- 4 1/4 oz

1/2 cup nonfat plain yogurt -- PLUS

1 cup nonfat milk

2 teaspoons grated orange zest -- 2 or 3 tsp

SOAK WHILE YOU ARE MIXING UP THE INGREDIENTS BELOW (ABOUT 10 MINUTES)

PHASE 2:

PREHEAT OVEN TO 350 DEGREES.

Spray COOKIE SHEET OR PIE PLATE WITH

COOKING SPRAY.

To bowl of rehydrated oatmeal -- add:

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup Splenda

1 cup oat bran

3/4 cup cranberries -- fresh or frozen, roughly chopped

 

 

Mix to form a dough, then turn out onto baking sheet or pie plate (if

making scones, you should cut the dough into 8ths.) Bake for approx. 40

minutes, or until browned.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 117 Calories; 2g Fat (12.4% calories from fat); 6g Protein; 23g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 537mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : 1.7 points


(Momma25) Momma to five

http://www.realfoodliving.com

In remission from Acute Leukemia

Diabetic, low GI and no FRANKENFOODS!

218/in-between/125

Share this post


Link to post
Share on other sites

Oat Bread with Cocoa Powder- ottermum variation

 

* Exported from MasterCook *

 

Cordy's Core Oat Bread with Cocoa Powder

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Lowfat/ Low Calorie Oatmeal

Posted Yogurt

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

PHASE 1: MIX TOGETHER

1 1/2 cups old fashioned rolled oats -- 4 1/4 oz

1/2 cup nonfat plain yogurt -- PLUS

1 cup nonfat milk

1/4 cup cocoa powder

SOAK WHILE YOU ARE MIXING UP THE INGREDIENTS BELOW (ABOUT 10 MINUTES)

PHASE 2:

PREHEAT OVEN TO 350 DEGREES.

SPRAY COOKIE SHEET OR PIE PLATE WITH

COOKING SPRAY.

To bowl of rehydrated oatmeal -- add:

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup Splenda -- 3/8 oz

1 cup oat bran -- 94 grams

 

 

Mix to form a dough, then turn out onto baking sheet or pie plate (if

making scones, you should cut the dough into 8ths.) Bake for approx. 40

minutes, or until browned.

 

 

 

Ratings : 1.5- 2 0 - - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 118 Calories; 2g Fat (14.1%

calories from fat); 7g Protein; 24g Carbohydrate; 4g Dietary Fiber; 1mg

Cholesterol; 537mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0

Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : 1.7 points


(Momma25) Momma to five

http://www.realfoodliving.com

In remission from Acute Leukemia

Diabetic, low GI and no FRANKENFOODS!

218/in-between/125

Share this post


Link to post
Share on other sites

Oat Bread with Pumpkin- ottermum variation

 

* Exported from MasterCook *

 

Cordy's Core Oat Bread with Pumpkin

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Lowfat/ Low Calorie Oatmeal

Posted Yogurt

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

PHASE 1: MIX TOGETHER

1 1/2 cups old fashioned rolled oats -- 4 1/4 oz

1/2 cup nonfat plain yogurt -- PLUS

1 cup nonfat milk

1 cup canned pumpkin -- 245 grams

SOAK WHILE YOU ARE MIXING UP THE INGREDIENTS BELOW (ABOUT 10 MINUTES)

PHASE 2:

PREHEAT OVEN TO 350 DEGREES.

SPRAY COOKIE SHEET OR PIE PLATE WITH

COOKING SPRAY.

To bowl of rehydrated oatmeal -- add:

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup Splenda -- 3/8 ounce

1 cup oat bran -- 94 grams

3 teaspoons pumpkin pie spice (1 TBS)

 

Mix to form a dough, then turn out onto baking sheet or pie plate (if

making scones, you should cut the dough into 8ths.) Bake for approx. 40

minutes, or until browned.

 

 

 

Ratings : 1.5- 2 0 - - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 124 Calories; 2g Fat (12.5%

calories from fat); 7g Protein; 25g Carbohydrate; 4g Dietary Fiber; 1mg

Cholesterol; 538mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0

Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : 1.84 points


(Momma25) Momma to five

http://www.realfoodliving.com

In remission from Acute Leukemia

Diabetic, low GI and no FRANKENFOODS!

218/in-between/125

Share this post


Link to post
Share on other sites

* Exported from MasterCook *

 

Suzie_ Lightening's Oat Bread With Banana Muffins

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

PHASE 1: MIX TOGETHER

1 1/2 cups old fashioned rolled oats -- 4 1/4 oz

1/2 cup nonfat plain yogurt -- PLUS

1 cup nonfat milk

3 bananas -- mashed

SOAK WHILE YOU ARE MIXING UP THE INGREDIENTS BELOW (ABOUT 10 MINUTES)

PHASE 2:

PREHEAT OVEN TO 350 DEGREES.

SPRAY Cookie SHEET OR PIE PLATE WITH

COOKING SPRAY.

To bowl of rehydrated oatmeal -- add:

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup Splenda -- 3/8 ounce

1 cup oat bran -- 94 grams

2 teaspoons vanilla extract

 

Mix to form a dough, then turn out onto baking sheet or pie plate (if

making scones, you should cut the dough into 8ths.) Bake for approx. 40

minutes, or until browned.

 

Direct from Suzie:

 

"What did I do? I took 3 bananas, mashed them up, added some vanilla

essence and cinnamon, and 1/4 c. brown sugar and added that to the oat

bread mixture. I then divided that up into 12 muffins and they came out

like huge, oat-y, banana-y treats. YUM. Mine came out to 2 points per

muffin, though I'd imagine you could cut that down if you used a sugar

substitute.

Enjoy!"

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 102 Calories; 1g Fat (10.7% calories from fat); 5g Protein; 21g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 358mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

 

NOTES : 1.52 points

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Jeannette

 

"I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

Share this post


Link to post
Share on other sites

Drum roll, please!!

Presenting- Core Carrot Cake Oat Bread

 

Please keep in mind this ain't Sara Lee. :D

 

 

* Exported from MasterCook *

Core Carrot Cake Oat Bread

Recipe By : ottermum

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

PHASE 1: MIX TOGETHER:

1 1/2 cups old fashioned rolled oats

1/2 cup nonfat plain yogurt -- PLUS

1 cup nonfat milk

1 teaspoon vanilla extract

1/2 cup grated carrot

LET STAND WHILE YOU ARE MIXING:

PHASE 2:

PREHEAT OVEN TO 350 DEGREES.

SPRAY COOKIE SHEET OR PIE PLATE WITH

COOKING SPRAY.

To bowl of rehydrated oatmeal -- add:

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup Splenda

1 cup oat bran

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

Mix to form a dough, then turn out onto baking sheet or pie plate (if

making scones, you should cut the dough into 8ths.) Bake for approx. 40

minutes, or until browned.

 

Ratings : 1.5- 2 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 119 Calories; 2g Fat (12.7%

calories from fat); 6g Protein; 23g Carbohydrate; 4g Dietary Fiber; 1mg

Cholesterol; 539mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 0

Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : 1.7 points

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

Tweak away!!


Jeannette

 

"I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

Share this post


Link to post
Share on other sites

I follow Cordy's base recipe, and add the following when I'm mixing in the final ingredients:

 

1/2 - 1 cup of blueberries

Extra splenda (I am shooting for a sweeter breakfast bar)

1/4 c. sugar free maple syrup (e.g. Maple Grove Farm Splenda sweetened one)

1 t cinnamon

 

I bake this in a 7x9 (or thereabouts) rectangular baking dish, it might take less than 30 minutes. When out of the oven, I cut into 6 bars, wrap individually, and refrigerate. In the morning, on my way out the door to work, I grab one as a pack my lunch and this provides my breakfast. (Note, I do this for any of the variations --- just did pumpkin today, and can't wait to try the others in this thread!).

 

Skymom


179.2/137.2/145(WWG)/135 (PG)

 

Lifetime since May 1988

Back On Program since November 29, 2008

Share this post


Link to post
Share on other sites

LOL, Ottermum!

 

LOVE the disclaimer~

 

Please keep in mind this ain't Sara Lee.

 

You mean Sara Lee doesn't make Oat Pucks?! :eek: ;) :D

 

Truthfully, we prefer this over Sara Lee. DH left me a note on the Banana Oat Scones/Pucks the other morning..."I LOVE this stuff", he said~ :kiss:


May you be happy. May you be well. May you be free from suffering.

 

Check out my website! Plant-Powered.com :bcb_smile

 

 

 

 

 

 

.

Share this post


Link to post
Share on other sites

Hee! I'd take any one of these homemade health-supporting goodies over Sara Lee any day of the week. Please feel free to ship them UPS if you are so inclined. :kiss:


273.8/266.8/164

restart 1 November 14

Share this post


Link to post
Share on other sites

WW Carol -- my other half loves these too (they keep disappearing when I'm not looking!). I can't wait to try the banana ones. Yum!

 

Skymom


179.2/137.2/145(WWG)/135 (PG)

 

Lifetime since May 1988

Back On Program since November 29, 2008

Share this post


Link to post
Share on other sites
LOVE the disclaimer~

 

Quote:

Please keep in mind this ain't Sara Lee.

 

I just didn't want someone replying "You said this was Carrot Cake, but it tastes like Carrot Cr*p!!" My husband doesn't think it tastes much like Carrot Cake, but he can eat WHATEVER HE WANTS! :sobbing: :lol:

 

You mean Sara Lee doesn't make Oat Pucks?! :eek: ;) :D

Maybe they do in the States, but up here it's limited to Poutine and Tourtiere Pucks. :D

 

Please feel free to ship them UPS if you are so inclined.
GOODY!! Someone else to test out my recipes on!! Tim's getting a little leery of my scones. :D

 

It's getting harder comeing up with flavor variations that are still core. I keep wanting to add coconut, or chips, or dried fruit all which as we know are not currently core (I say currently 'cause goodness knows what'll happen tomorrow!).

 

On a more persoanlly tragic note, I discovered that the Quaker Oat Bran is higher in points than my MC's generic "oat bran" entry, so all my Oat bread recipes are HIGHER in points than before! :sobbing: :sobbing: :sobbing: !!! So, the question is, if I use the Oat Bran from Bulk Barn, can I use the generic nutritional info since I don't have a brand name? ;)


Jeannette

 

"I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

Share this post


Link to post
Share on other sites
It's getting harder comeing up with flavor variations that are still core. I keep wanting to add coconut, or chips, or dried fruit all which as we know are not currently core

 

Well........I don't know if I should mention this or not...but when I saw "Carrot Cake" oat bread I thought I might see "crushed pineapple" as an additional ingredient~ ;)

 

(Sorry, Tim! :eek: )

 

Then I could mix my just-found Pot Cheese (Core) with a little Splenda (or pineapple) for a "cream-cheese-like" frosting! ;) :D :angel


May you be happy. May you be well. May you be free from suffering.

 

Check out my website! Plant-Powered.com :bcb_smile

 

 

 

 

 

 

.

Share this post


Link to post
Share on other sites

Crushed pineapple, you say?!?!?! Well, we'll just have to see about THAT!! :lol:

 

I am thinking out that "Tomato Soup Cake" that were the rage in th 70's.. now that might be interesting..

 

(Sorry, Tim! :eek: )

:D oh he'll live. I could have worse hobbies, like CHOCOLATE making (which I used to do a few years ago)!

Jeannette

 

"I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

Share this post


Link to post
Share on other sites

Ottermum,

 

If you try the Carrot Bread with crushed pineapple, please post the recipe variation. Thanks!


Judy Mento

Share this post


Link to post
Share on other sites

Absolutely, Judy! I just have to get some crushed pineapple...


Jeannette

 

"I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

Share this post


Link to post
Share on other sites
Guest Suebecca

Well I can attest that the Pumpkin variation tastes awesome. It's not a sweet as people would think it would be, but I still like it. :)

 

I think it's best warmed in the microwave for like 15 seconds. Then top it w/ 1 t of Country Crock. YUM!!!! I cannot wait to go home, so I can grab a slice.

 

Thanks for posting this!

Share this post


Link to post
Share on other sites

OKay, here it is:

 

* Exported from MasterCook *

 

Cordy's Core Carrot Cake with Pineapple Oat Bread

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Lowfat/ Low Calorie Oat bran

Oatmeal Yogurt

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Mix together:

1 1/2 cups old fashioned rolled oats -- 4 1/4 oz

1/2 cup nonfat plain yogurt -- PLUS or 1 1/2 cup FF buttermilk

1 cup nonfat milk

1 teaspoon vanilla extract

1/2 cup grated carrot -- 2 3/8 oz

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 cup crushed pineapple, Dole brand, drained -- 1 8 fl oz can drained

Let sit 15 minutes at room temperature.

PREHEAT OVEN TO 350 DEGREES.

SPRAY PIE PLATE WITH COOKING SPRAY.

To bowl of rehydrated oatmeal -- add:

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup Splenda

1 cup oat bran -- 94 grams

 

Mix to form a dough, then turn out onto baking sheet or pie plate (if

making scones, you should cut the dough into 8ths.) Bake for approx. 40

minutes, or until browned.

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 130 Calories; 2g Fat (12.7%

calories from fat); 6g Protein; 23g Carbohydrate; 4g Dietary Fiber; 1mg

Cholesterol; 539mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 0

Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : 1.9 points

 

This can take the shape of a round loaf, or can be baked

flattened in a pie plate (scone-style). Either way, it's

ultra-deelish, and very substantial! Serves 8

 

It's still in the oven, so I'm not sure how it turned out. Hopefully it's okay.

 

I found today that Quaker Oat bran has the highest calorie and fat content of 3 brands that I looked at. I can't figure that one out, but I'm not using it anymore. I'm switching to Oak Manor Farms brand.


Jeannette

 

"I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

Share this post


Link to post
Share on other sites

Hi!

 

I finally realized what's been wrong with my lastest batches of this recipe (they've been tasting "off")- it's the salt. The baking soda is salty, and the extra salt just kills it. Previously I kept forgetting to add the salt and it's been fine for me.

 

So, if anyone has been having a taste problem with these recipes, try leaving out the salt.

 

Just my humble opinion.


Jeannette

 

"I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

Share this post


Link to post
Share on other sites
Guest sherri4cpr

I was under the impression that all breads homemade or not were NOTCORE,

even if made with core foods. Is this the exception to the rule???? If so I will be trying every single one of the variations out next week.

 

Sherri

Share this post


Link to post
Share on other sites

Please sign in to comment

You will be able to leave a comment after signing in



Sign In Now

×
×
  • Create New...

Important Information

We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.