Prep 20 mins
Cook 15 mins
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.
- 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)
- Preheat oven to 400*. Saute onion in a small skillet coated with cooking spray until tender. Remove from heat; cool.
- Place flour, oats, baking powder, salt, and pepper in a food processor; process until oats are coarsely ground.
- Add butter; pulse 3 times or until combined. Add onion and cheese; pulse 3 times or until blended.
- Place oat mixture in a bowl. Add water and egg, stirring until moist. Let mixture stand one minute.
- Place mixture onto a lightly floured surface; knead 3 times (dough will be sticky).
- Divide dough in half; press each half into a 5-inch circle. Cut each circle into 8 wedges.
- Place wedges on a parchment covered baking sheet. Bake at 400* for 15 mins or until lightly browned.
- Best served warm with hearty soup.