Almond Oat Coffeecake
Source of Recipe
newspaper
List of Ingredients
1 cup, plus 2 Tablespoons oats, quick or old fashioned, uncooked
1/3cup butter or margarine
1/3 cup finely chopped almonds
1/3 cup sugar
2 tablespoons egg substiture or egg white (1 egg white, lightly beaten
3/4 teaspoon almond extract
1 pound frozen bread dough, thawed at room temperature
1 cup whole pitted purnes, or mixed dried fruit, such as apricots, raisins, figs, or pineapple pieces.Recipe
Spray cookie sheet with no stick cooking spray, or oil sightly.
Combine 1 cup oats and butter, mix well. Stir in almonds, sugar, 1 tablespoon egg substitute, and almond extract.
On lightly floured board, roll or pat unfrozen dough into a 12 by 10 inch rectangle.
Spread oat mixture in narrow strip down middle, top with dried fruit.
On each side of filling cut 3 inch diagonal slits 2 inches apart.
Fold 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 doubled in size. Heat over themperure to 350 degrees.
Brush with 1 tablespoon egg substitute, sprinkle with 2 tablespoons oats.
Bake 30-35 minutes or until golden brown.
Serve warm.
Serves 8
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