Bannocks (Scottish Oat Cakes)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 149.1
- Total Fat: 8.9 g
- Cholesterol: 17.8 mg
- Sodium: 51.2 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 3.0 g
- Protein: 4.0 g
View full nutritional breakdown of Bannocks (Scottish Oat Cakes) calories by ingredient
Introduction
Recipe inspired by the Leftover Queen: http://www.leftoverqueen.com/2010/03/31/recipe-scottish-oat-cakes. Great with cheese or smoked salmon or with a nice jam and honey. Recipe inspired by the Leftover Queen: http://www.leftoverqueen.com/2010/03/31/re
cipe-scottish-oat-cakes. Great with cheese or smoked salmon or with a nice jam and honey.
Number of Servings: 14
Ingredients
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1 ½ cup of Scottish Oats (or sub any whole grain oats)
½ cup of oat flour, spelt flour, whole wheat flour, or gluten-free flour
6 Tbsp organic golden flax meal
1/4 cup fresh buttermilk, kefir or yogurt (homemade is preferable)
¼ cup hot water
¼ tsp of salt
¼ tsp aluminum free baking soda or powder
¼ cup melted butter
flour for dusting
Directions
In a medium bowl, combine oats, flour, flax, buttermilk and water. Mix well. Cover bowl and let sit on counter top overnight, or at least 8 hours. Soaking in an acid medium is important for digestibility of the grains. I typically soak 24 hours.
The next day, preheat oven to 325F. Add the salt, baking soda and melted butter to the bowl. Mix everything with a fork, and break it up evenly. If it is too dry, add a bit more buttermilk – maybe a tablespoon or so. With your hands, form into a ball. Sprinkle a dusting of flour on your counter top or a large cutting board. Roll the dough out to ¼ inch thick. Then cut with a cookie cutter or the top of a glass into round shapes. Be sure to re-roll the scraps to make more cakes.
Place cakes about ¼ inch apart on a baking sheet. Bake in the oven for about 20-25 minutes, until golden. Let cool. Makes 6-8 cakes. This recipe is easily doubled.
Serving Size: makes 12-15 .25" round cakes
Number of Servings: 14
Recipe submitted by SparkPeople user EMMIEGIRL757.
The next day, preheat oven to 325F. Add the salt, baking soda and melted butter to the bowl. Mix everything with a fork, and break it up evenly. If it is too dry, add a bit more buttermilk – maybe a tablespoon or so. With your hands, form into a ball. Sprinkle a dusting of flour on your counter top or a large cutting board. Roll the dough out to ¼ inch thick. Then cut with a cookie cutter or the top of a glass into round shapes. Be sure to re-roll the scraps to make more cakes.
Place cakes about ¼ inch apart on a baking sheet. Bake in the oven for about 20-25 minutes, until golden. Let cool. Makes 6-8 cakes. This recipe is easily doubled.
Serving Size: makes 12-15 .25" round cakes
Number of Servings: 14
Recipe submitted by SparkPeople user EMMIEGIRL757.
Member Ratings For This Recipe
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