Flatbread, Soy 3 pts PointsPlus

Flatbread:
1 1/4 cups soy flour-sifted
1/2 tbsp. baking powder
1/2 tsp. salt
1 tbsp. onion powder
1 cup warm water
1/4 cup olive oil

Flatbread Preparation:
Add baking powder, salt, onion powder and sifted soy flour in mixer with dough attachment. Mix on low 3-4 minutes. Drizzle in warm water until mixture is sticky. Scrape dough out of mixing bowl with rubber spatula and with well soy floured fingers roll dough into ball on countertop (do not knead bread). Pinch off balls of dough the size of a 50-cent piece (remember keep fingers floured) Form into 4-inch diameter rounds and fry in olive oil in cast iron pan over medium heat. Serve warm or room temperature within 1 hour. Dough will keep in refrigerator for up to one week

Yield 8 slices (3 - 4 inches in diameter)

Double Chocolate Biscotti - 2 pts

About 32 biscotti

Active Time: 40 minutes
Total Time: 1 3/4 hours

Ingredients

• 1 1/2 cups whole-wheat pastry flour
• 1 1/2 cups all-purpose flour
• 1/3 cup plus 1 tablespoon unsweetened cocoa powder
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 1 large egg yolk
• 1 cup sugar, or 1/2 cup Splenda Sugar Blend for Baking
• 1 tablespoon vanilla extract
• 5 ounces semisweet chocolate, chopped, or chocolate chips, melted (see Cooking Tip)

Preparation

1. Position rack in the center of the oven; preheat to 325°F. Line 2 large baking sheets with parchment paper or a silicone baking mat.
2. Whisk whole-wheat flour, all-purpose flour, cocoa powder, baking powder, baking soda and salt in a large bowl. In another large bowl, beat eggs, egg yolk and sugar (or Splenda) with an electric mixer until thick and pale yellow, about 2 minutes. Beat in vanilla and melted chocolate. Stir in the dry ingredients with a wooden spoon until just moistened.
3. Turn the dough out onto a lightly floured surface; knead for 1 minute, then divide in half. Roll each piece into an 8-inch log; flatten slightly to about 3/4 inch high and 3 1/2 inches wide. Place the logs side by side on one of the prepared baking sheets.
4. Bake until lightly browned and firm, about 20 minutes. Cool on the pan on a wire rack for 20 minutes. Keep the oven on; switch the oven racks to the upper and lower thirds of the oven.
5. Slice the logs on the diagonal into cookies 1/2 inch thick. Arrange, cut-side down, on the 2 baking sheets. Bake for 10 minutes. Turn the biscotti over and rotate the pans from top to bottom; bake until dry, 15 to 20 minutes more. Transfer to a wire rack to cool.

Tips & Notes

• Make Ahead Tip: Store in an airtight container for up to 2 weeks.

• Cooking Tip: To melt chocolate:
• 1. Bring 1 inch of water to a simmer in a double boiler set over medium-high heat, then place chocolate in the top pan. (Alternatively, to improvise a double boiler, place chocolate in a heat-safe mixing bowl that fits snugly over a pan with 1 inch of simmering water.) Stir until half the chocolate has melted. Remove the bowl and continue stirring until the chocolate has fully melted. Cool for 5 minutes at room temperature.
• 2. Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving in 30-second increments on High until two-thirds of the chocolate has melted, stirring well after each heating. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature.

Nutrition

Per biscotti: 97 calories; 2 g fat (1 g sat, 1 g mono); 26 mg cholesterol; 15 g carbohydrates; 3 g protein; 1 g fiber; 79 mg sodium; 46 mg potassium.
1 Carbohydrate Serving
Exchanges: 1 starch
Nutrition Note: Per biscotti with Splenda: 1 Carbohydrate Serving; 88 calories, 15 g carbohydrate

Polenta Biscotti - 1 pt

4 dozen biscotti

Active Time: 30 minutes
Total Time: 1 hour 25 minutes

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup fine cornmeal, or polenta (see Note)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 2 tablespoons mild-flavored olive oil, or canola oil
• 1 teaspoon vanilla extract

Preparation

1. Position racks in the upper and lower thirds of oven; preheat to 325ºF. Coat 2 large baking sheets with cooking spray.
2. Whisk flour, sugar, cornmeal (or polenta), baking powder and salt in a large bowl. Whisk eggs, oil and vanilla in another bowl until frothy and well combined. Add the egg mixture to the flour mixture and stir with a spoon until a soft dough forms.
3. Turn the dough out onto a well-floured work surface. Divide it in half and shape each half into a log 12 inches long by 2 inches wide. Brush off excess flour and place the logs on one baking sheet.
4. Bake the logs on the upper rack until almost firm when pressed on top, 20 to 25 minutes. Remove from the oven and let cool on the pan for 20 minutes; reduce the oven temperature to 300º.
5. Place the logs on a cutting board and slice diagonally into 1/2-inch-thick slices using a serrated knife. Divide the biscotti between the 2 baking sheets, standing them up about 1 inch apart.
6. Return the biscotti to the oven and bake until lightly colored and dry, 20 to 25 minutes. Transfer to wire racks to cool (the biscotti will crisp as they cool).

Tips & Notes

• Make Ahead Tip: Store in an airtight container for up to 4 days.

• Note: Imported varieties of coarsely ground cornmeal may be labeled "polenta"—that's what you need for this recipe. Porridge made from the cornmeal is also called polenta, so it can be confusing.

Nutrition

Per biscotti: 48 calories; 1 g fat (0 g sat, 1 g mono); 13 mg cholesterol; 9 g carbohydrates; 1 g protein; 0 g fiber; 28 mg sodium; 10 mg potassium.
1/2 Carbohydrate Serving
Exchanges: 1/2 other carbohydrate

**Have with Hot chocolate for breakfast

Rosemary Cheddar Bread Recipe - 3 pts

• 18 Servings
• Prep: 10 min. Bake: 3-4 hours

Ingredients

• 1 cup water (70° to 80°)
• 3 tablespoons olive oil
• 1/2 cup mashed potato flakes
• 7-1/2 teaspoons sugar
• 3 teaspoons dried rosemary, crushed
• 1 teaspoon salt
• 3 cups bread flour
• 2-1/4 teaspoons active dry yeast
• 1-1/4 cups finely shredded cheddar cheese

Directions

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
• Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
• Just before the final kneading (your machine may audibly signal this), add the cheese. Yield: 1 loaf (about 1-1/2 pounds, 18 slices).

Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.

Nutrition Facts: 1 serving (1 each) equals 130 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 182 mg sodium, 19 g carbohydrate, 1 g fiber, 5 g protein.