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Quick Almond Oat Danish Coffee Cake

1 cup plus 2 tablespoons QuakerŽ Oats (quick or old fashioned, uncooked)
5 tablespoons margarine or butter, melted
1/3 cup finely chopped almonds
1/3 cup sugar
2 tablespoons egg substitute or 1 egg white, lightly beaten
3/4 teaspoon almond extract
1 pound frozen bread dough, thawed, at room temperature
1 cup whole pitted prunes or mixed dried fruit


  1. Spray cookie sheet with cooking spray or oil lightly.
  2. In medium bowl combine 1 cup oats and margarine; mix well. Stir in almonds, sugar, 1 tablespoon egg substitute and almond extract.
  3. Turn bread dough out onto lightly floured surface. Roll or pat dough into a 12 x 10-inch rectangle. Spread oat mixture in narrow strip down middle; top with prunes. 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 in warm place 30 minutes or until almost doubled in size.
  4. Heat oven to 350°F. Brush loaf with remaining 1 tablespoon egg substitute; sprinkle with remaining 2 tablespoons oats.
  5. Bake 30 to 35 minutes or until golden brown. Serve warm.

8 SERVINGS

NUTRTIRION INFORMATION: 1/8 of recipe
Calories 350, Calories From Fat 112, Total Fat 12g, Saturated Fat 2g, Cholesterol 0mg, Sodium 425mg, Total Carbohydrates 55g, Dietary Fiber 42g, Protein 8g.