Food recipes
Quick Sunflower-Cheese Bread
Quick Sunflower-Cheese Bread Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table yogurt, greek, pl...
Quick Sunflower-Cheese Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
yogurt, greek, plain, nonfat
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
syrup, maple, canadian
mustard, prepared, yellow
rice, white, long-grain, regular, unenriched, cooked without salt
cheese, parmesan, hard
seeds, sunflower seed kernels, dried
Directions:
Preheat the oven to 350 degrees.
Combine the first 4 (dry) ingredients in a mixing bowl and stir together.
In another bowl, combine the yogurt, oil, syrup, mustard, and rice milk.
Whisk together until well blended.
Make a well in the dry ingredients and pour in the wet mixture.
Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.
Fold in the cheese and half of the sunflower seeds.
Pour the batter into a lightly oiled 9-by-5-by-3-inch loaf pan.
Sprinkle the remaining sunflower seeds over the top.
Bake for 45 minutes, or until the top is golden brown and crusty.
When the loaf pan is cool enough to handle, remove the loaf, place it on a rack, and allow it to cool somewhat before slicing.
Per slice (12 slices per loaf):
Calories: 157
Total fat: 7g
Protein: 4g
Fiber: 4g
Carbohydrate: 21g
Cholesterol: 0mg
Sodium: 325mg
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
yogurt, greek, plain, nonfat
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
syrup, maple, canadian
mustard, prepared, yellow
rice, white, long-grain, regular, unenriched, cooked without salt
cheese, parmesan, hard
seeds, sunflower seed kernels, dried
Directions:
Preheat the oven to 350 degrees.
Combine the first 4 (dry) ingredients in a mixing bowl and stir together.
In another bowl, combine the yogurt, oil, syrup, mustard, and rice milk.
Whisk together until well blended.
Make a well in the dry ingredients and pour in the wet mixture.
Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.
Fold in the cheese and half of the sunflower seeds.
Pour the batter into a lightly oiled 9-by-5-by-3-inch loaf pan.
Sprinkle the remaining sunflower seeds over the top.
Bake for 45 minutes, or until the top is golden brown and crusty.
When the loaf pan is cool enough to handle, remove the loaf, place it on a rack, and allow it to cool somewhat before slicing.
Per slice (12 slices per loaf):
Calories: 157
Total fat: 7g
Protein: 4g
Fiber: 4g
Carbohydrate: 21g
Cholesterol: 0mg
Sodium: 325mg