The Wedge uses organic flour and rolled oats. In a large bowl, combine flour, oats; baking powder and salt. Grate butter into flour mixture, incorporating as you go. Toss and chill. In a large bowl, whisk honey, eggs and buttermilk. Chill. Remove dry mixture from refrigerator; add broccoli, Cheddar, tomatoes, green onions, garlic and almonds. Toss. Remove wet mixture from refrigerator, and add dry mixture to It, combining with hands until a soft, slightly sticky dough forms, adding more buttermilk if mixture is too dry. Chill dough 1/2 hour to 2 hours In refrigerator. Preheat oven to 350 degrees. Glaze: Beat egg, buttermilk and honey together, set aside. Divide dough Into three portions on a well-floured surface. Pat each portion of dough Into a circle about 2 inches thick, and cut into 4 wedges. Place on a paper-lined baking tray and brush on glaze. Bake for 30 minutes, or until golden brown. Cool and serve. Makes 12 servings. Recipe by: Wedge Co-op Deli, Minneapolis Posted to MC-Recipe Digest by Kathleen
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|Serving Size: 1 Serving (3015g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1311 (24%)|
|Amt Per Serving||% DV|
|Total Fat 145.6g||194 %|
|Saturated Fat 41.8g||209 %|
|Monounsaturated Fat 51.9g|
|Polyunsanturated Fat 28.2g|
|Cholesterol 4462.3mg||1373 %|
|Sodium 3855.1mg||133 %|
|Potassium 4747.8mg||125 %|
|Total Carbohydrate 778.8g||229 %|
|Dietary Fiber 62g||248 %|
|Sugars, other 716.8g|
|Protein 275.2g||393 %|
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Calories per serving: 5499
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