After I made my Chicken Cheddar Chowder I did the dishes and rolled out my Cinnamon Flatbread. It smelled so good with a strong cinnamon scent in my kitchen. It was about to rain and I was excited for this warm cinnamon-y treat. I used the brown sugar blend Splenda. I’m not a big fan of Splenda and am looking forward to using natural sweeteners like honey and agave syrup to sweeten things. But I am using the brown sugar blend and it DOES have a little sugar in it. You use very little and I’ve used a little throughout my 7 weeks. This is something I choose to do on the diet but you can stick with regular Splenda.
CINNAMON SUGAR FLATBREAD RECIPE
1 packet of rapid rise active yeast
1/4 cup warm water
1/4 cup of oat bran, ground in a coffee grinder to flour consistency
a pinch of salt
1/2 t olive oil
1 t Splenda
1/2 T brown sugar blend Splenda
1 t cinnamon
pinch of freshly ground nutmeg
Activate the yeast in the warm water and whisk until disolved. In a double boiler over simmering water, add yeast to the flour, salt, 1 teaspoon of Splenda, a 1/4 teaspoon of cinnamon and olive oil, slowly, until a very sticky ball of dough forms. Keep stirring until the moisture is absorbed and it resembles a ball of dough. Spray a glass bowl with olive oil spray, place the dough in the bowl, cover with a kitchen towel and let rise in a warm place for an hour. The dough will not rise much but it will lose it’s stickiness and become much easier to handle.
Sprinkle some oat bran on a cutting board or between two pieces of wax paper (I find this easier now) and roll out the dough until it’s cracker-thin (should be about a 7-inch circle). Cut the dough into 2-inch wide strips. Spray with olive oil spray and sprinkle with brown sugar blend Splenda, cinnamon and nutmeg. Place on a pizza stone or cookie sheet and bake at 425 for twelve minutes. Eat hot out of the oven.