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Caramel Apple-Pecan Flatbread recipe

Caramel Apple-Pecan Flatbread.

The heavenly aroma of apples, cinnamonand bread will fill the air as this unusual flatbread bakes inthe oven. Serve with steaming cups of hot coffee, tea or chocolatefor a simple brunch get-together with friends.

Recipe: Caramel Apple-PecanFlatbread

Bread:2 1/4 cups all-purpose flour
1/2 cups Quaker® oats (quick or old fashioned, uncooked)
1 tablespoon granulated sugar
1 (1/4-ounce) package (about 2 1/4 teaspoons) quick-rising yeast
1 teaspoon ground cinnamon
1 teaspoon salt
3/4 cup water
1 tablespoon vegetable oil
1 large egg white
1 cup unpeeled chopped apple (about 1 large)
3/4 cup Quaker oats (quick or old fashioned, uncooked)
2/3 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
3/4 cup sour cream
1/4 cup chopped pecans or walnuts

  • Lightly spray large cookie sheet withcooking spray.
  • For bread, combine flour, oats, granulatedsugar, yeast, cinnamon and salt in food processor bowl; pulsemachine on-off several times until well mixed.
  • In small saucepan, heat water and oiluntil very warm (120°F to 130°F | 50 to 55°C)
  • With motor running, add liquids to flourmixture with egg white. Process until dough begins to form aball; continue processing 1 minute.
  • Turn dough out onto lightly floured surface.Knead apples into dough. Pat into 14 x 11-inch rectangle on cookiesheet. Cover with plastic wrap and let rise in warm place 40minutes or until almost doubled in size.
  • Heat oven to 400°F (205°C).
  • For topping, combine oats, brown sugar,cinnamon and sour cream in small bowl; mix well.
  • Spread mixture evenly over top of dough;sprinkle with pecans.
  • Bake 16 to 18 minutes or until edges arelight golden brown. Cool in pan 3 minutes. Remove to wire rackand cool 10 minutes. Cut into squares. Serve warm.

    Makes 16 servings.

    Recipe and photograph provided courtesyof The Quaker Oats Company.

    Elizabeth Jean's Carmel Apple

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