Cheese and chutney quick bread
(at time of publication)
- 2 tablespoons reduced-fat spread (I used Olivani Lite)
- 2 cups self-raising flour
- 4 tablespoons grated edam cheese
- 1 teaspoon dried sage
- ½ cup calcium-enriched trim milk
- ½ cup water
- ⅓ cup chutney
- extra grated cheese
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.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 3g
Dietary fibre 2g
Like scones, savoury breads are best eaten the day they are made, or frozen for future use.
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