Cheese and chutney quick bread
Nutrition Info.(per serve)
- 2 tablespoons reduced-fat spread (I used Olivani Lite)
- 2 cups self-raising flour
- 4 tablespoons grated edam cheese
- 1 teaspoon dried sage
- 1/2 cup calcium-enriched trim milk
- 1/2 cup water
- 1/3 cup chutney
- extra grated cheese
Total fat 8g
Saturated fat 3g
Dietary fibre 2g
1 Preheat oven to 220°C. Process or rub spread into flour with your fingertips to form fine crumbs. Add cheese and sage. Add liquids and process or lightly mix to form soft dough.
2 Lightly knead dough on a well-floured surface and shape into about 8 small loaves. Spread chutney on tops and add a sprinkle of grated cheese.
3 Place dough on a greased baking tray and bake for 15 minutes. Reduce temperature to 180°C and cook a further 10 minutes until bread is golden.
Like scones, savoury breads are best eaten the day they are made, or frozen for future use.
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