| Total sodium per serving: 22mg |
Total calories per serving: 298 |
Servings: 6 Wedges |
| Total sodium per serving: 11mg |
Total calories per serving: 149 |
Servings: 12 Wedges |
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup rolled oats
- 1/4 cup sugar or sugar substitute (sugar used in values)
- 1 tbsp Featherweight baking powder
- 1 tbsp finely shredded orange and lemon peel
- 1 1/2 tsp dried rosemary, crushed
- 1/2 cup 1% milk
- 2 tbsp vegetable or canola oil
- 1 tbsp lemon infused oil* (see note)
- 1 large egg
Directions
Preheat oven to 400°F. Combine flour, oats, sugar or sugar substitute, Featherweight baking powder, orange & lemon peel and rosemary in a large mixing bowl. In another bowl stir together milk, oil, and egg. Add milk mixture all at once to flour mixture. Stir just until moistened.
Knead dough on a lightly floured surface. Pat or roll dough to an 8 inch circle, about 3/4 inch thick. Cut dough with a pizza cutter into 6 or 12 wedges. Carefully transfer wedges to a sprayed baking sheet. Bake for 15 to 18 minutes or until golden brown. Remove from baking sheet and cool on a wire rack for 5 minutes; serve warm with unsalted butter. *if you don’t have lemon infused oil, use an additional tbsp of canola or vegetable oil.
