Savory Bread Strips Recipe - PCOS-Friendly Recipe

Servings: 36

Lunch

This Savory Bread Strips Recipe is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Ingredients

1 package (1/4 ounces) active dry yeast
6-1/2 teaspoons sugar, divided
1/2 cup warm water (110 ° to 115 °)
3 tablespoons olive oil
2 tablespoons dried minced onion
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon rubbed sage
1 teaspoon garlic powder
1/2 cup cold water
3 cups all-purpose flour

Instructions

Dissolve yeast and 1/2 teaspoon sugar in warm water; set aside. In a saucepan, combine oil, onion, basil, oregano, sage and garlic powder; cook over medium heat for 1 minute. Remove from the heat; stir in cold water. In a bowl, combine flour and remaining sugar. Stir in oil and yeast mixture. Turn onto a lightly floured surface; knead for 3 minutes. Place dough on a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let stand for 15 minutes. Pat dough evenly into pan. Combine topping ingredients; sprinkle over dough. Bake at 375 ° for 25-30 minutes or until well browned. Cut into 2-in. x 1-in. strips.

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Basil.

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

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Frequently Asked Questions

Is Savory Bread Strips Recipe good for PCOS?

Yes, this Savory Bread Strips Recipe recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 36 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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