Ingredients
1 cup plus 2 tablespoons oats (quick or old-fashioned, uncooked)
5 tablespoons 70 percent vegetable-oil spread, melted
1/3 cup finely chopped almonds
1/3 cup granulated sugar
2 tablespoons egg substitute, or lightly beaten egg whites
3/4 teaspoon almond extract
1 pound frozen whole-wheat or white bread dough,
thawed, at room temperature
1 cup Mariani Pitted Dried plums, Mariani Dried California Apricots or Mariani Mixed Fruit |
Directions
Lightly spray cookie sheet with cooking spray.
Remove pits from Mariani Extra Large Plums. Set aside.
In large bowl, combine 1-cup oats and vegetable oil spread; mix well. Stir in almonds, sugar, 1 tablespoon egg substitute and almond extract; mix well.
Turn dough out onto lightly floured board. Roll or pat dough into a 12-by-10-inch rectangle. Spread oat mixture in narrow strip down middle of rectangle top with Mariani Dried Fruits. On each side of filling, cut 3-inch diagonal slits 2 inches apart. Fold alternating strips of dough over filling to form a braid pattern, pinching ends of strips to seal. Transfer to cookie sheet. Cover; let rise 30 minutes or until almost double in size.
Heat oven to 350°F. Brush loaf with remaining egg substitutes; sprinkle with remaining oats.
Bake 30 to 35 minutes or until golden brown. Serve warm.
Yields 8 servings. To reheat: Microwave on High 12 to 15 seconds per serving.
