Wondering what to use your healthy extra b choice on today? Make up a batch of these Cheddar Cheese Spring Onion Bread - which by the way is DELICIOUS!!
I am not a fan of some of the breads that qualify as a healthy extra b, many of them are full of lots of preservatives etc to make them stay fresher for longer and are far from a fresh loaf of bread, unless you buy a freshly baked bakery loaf.
So I often tend to use a healthy extra b choice like oats and come up with my own healthy creations. Many of which you will of already seen on here - like my Gluten Free Soda Bread and various Granola recipes.
I love the gluten free soda bread and if you are looking for some great recipes to serve it with? Check out these:
I recently had a craving for cheese scones and well you can guess how high in syns they tends to be. I know there are various syn free version floating around using smash or other weird and wonderful things, but smash to me just seems bleurgh and I am not really a tweaker.
So using the basis of my gluten free soda bread, I decided to try it for a kind of scone recipe and this Cheddar Cheese Spring Onion Bread turned out amazing. So much so that I had my serving and decided to freeze the rest for another day to stop me being tempted to eat any more.
Even better is that this Cheddar Cheese Spring Onion Bread also works out syn free if you use your Healthy Extra A and B choice.
Soo good just on their own with a little synned butter of alongside one of the soup, casserole or stew recipes I linked to above.
The recipe does have baking powder and soda in it (which of course is syns), but it's a teeny amount and the syns end up negligible in 1 serving, so I haven't added any syns for it.
For those with gluten free intolerances, if you make sure you use gluten free verified oats and baking powder this recipe will be gluten free. I know how hard is to get decent gluten free healthy extra b choices, so I hope you will love this.
The Cheddar Cheese Spring Onion Bread divides up into 6 bread serving, which is 2 pieces (or 4 if you slice in half like have) per serving and they are pretty decent and filling, compared to a feather light slice of low calorie bread.
If you are making them just for you, I recommend either freezing the other servings and take them out as you want them or put them in a tub if you plan to enjoy them over the next couple of days.
Extra Easy - 1 HEa and 1 HEb (2 pieces
Green - 1 HEa and 1 HEb per serving (2 pieces)
Original - 1 HEa and 1 HEb per serving (2 pieces)
WW Smart Points - 11 (2 pieces)
Gluten Free - use gluten-free oats
- 120g/4oz of oats (can use gluten free) - 3 HEb's
- 90g/3oz of strong cheddar - 3 HEa's
- 2 spring onions - sliced thinly
- ⅓ cup/80ml of fat free plain yoghurt
- 2 eggs
- 1 tsp of baking powder (make sure the one you use is gluten free)
- ½ tsp of baking soda
- pinch of salt
- spray oil
- optional: red chilli flakes or fire roasted tomato flakes
- Place the oats in a blender and blitz until finely grinded
- Add to a bowl and mix in baking powder, baking soda and pinch of salt
- Add in yoghurt and eggs and mix till combined.
- Stir in the cheese and spring onions
- Leave for 15 mins
- Preheat oven to 180c or 350f (gas mark 3)
- Grease a small round oven proof dish with spray oil (approx 8 inches in size)
- Add the mixture
- Lightly score into 6 equal sized scones
- Sprinkle with red chilli flakes or fire roasted tomato flakes if using
- Place in the oven and bake for approx 40-45 mins until golden on top (skewer entered into the centre should come out clean)
- Allow to cool slightly and then slice
Variations - try adding different cheeses, herbs, even roasted vegetables or chopped up ham or bacon.
Nutritional information is an estimate and is to be used for informational purposes only
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