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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 16 |
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Bannocks are Scottish oatcakes, similar to scones. Coarsely ground oats provide a hearty, slightly chewy texture to this savory version that's excellent as a snack or alongside a bowl of soup. We love these with Simple Chicken and Oat Groat Soup. From Cooking Light. Ingredients:
3/4 cup onion, finely chopped |
1/3 cup flour |
2 cups oats |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/8 teaspoon ground red pepper |
2 tablespoons butter, cold and cut into small pieces |
1/2 cup fresh parmesan cheese, grated |
1/4 cup water |
1/4 cup egg substitute (or 1 egg) |
Directions:
1. Preheat oven to 400*. Saute onion in a small skillet coated with cooking spray until tender. Remove from heat; cool.
2. Place flour, oats, baking powder, salt, and pepper in a food processor; process until oats are coarsely ground.
3. Add butter; pulse 3 times or until combined. Add onion and cheese; pulse 3 times or until blended.
4. Place oat mixture in a bowl. Add water and egg, stirring until moist. Let mixture stand one minute.
5. Place mixture onto a lightly floured surface; knead 3 times (dough will be sticky).
6. Divide dough in half; press each half into a 5-inch circle. Cut each circle into 8 wedges.
7. Place wedges on a parchment covered baking sheet. Bake at 400* for 15 mins or until lightly browned.
8. Best served warm with hearty soup.
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