I've been pulling out recipes that use oat flakes so we can enjoy the fresh flaked oats from our new roller/flaker. (The electric one that is. The manual hand crank unit has been sent back for a refund, but more of that in a later post.)
Seems to me I posted my recipe for Bannocks a couple of years back, but do you think I can find a post in which I did so? So I'm just going to go ahead and post it here again today. Forgive me if you clearly remember it from before . . . and pray for my brain cells that seem to be getting a little frayed lately.
But before the Bannock recipe . . . I recently mentioned I made Oatmeal Pancakes for breakfast with the home-flaked oats.
M-m-m-m, good! If you're interested, you can find the recipe in a post from last year about this time.
Okay, back to the Bannocks. I went through a period a few years back when I had to eliminate all wheat from my diet. I found this recipe using only oat flakes and oat flour and I used the Bannocks as my substitute for bread.
Bannocks, also known as oatcakes, originated in Scotland centuries ago. So this recipe, in one form or another, has been used for a long, long time. I happen to love the flavor of oats so this version has become a favorite of mine.
1 cup rolled oats
1 cup oat flour
1/4 teaspoon salt
1/4 cup cold butter
1/2 cup water
(I make my own oat flour by putting oat groats through my flour mill. Some whole foods stores will have it on their shelves.)
In a mixing bowl, combine oat flakes, flour and salt.
With a pastry blender, cut in the 1/4 cup butter. When thoroughly and evenly combined, stir in the water and mix. Dump the dough onto a board that has been lightly dusted with oat flour. (If your mixture seems too moist and gooey, don't hesitate to mix in some more flour.)
Knead the dough about 6 times and then divide it in half. Pat each half into a circle about 1/4" thick and cut into 4-6 wedges.
Place the wedges on a greased baking sheet about 1/2" apart. Bake approximately 20 minutes at 400 degrees until lightly colored.
Cool on a wire rack and store in a tightly covered container. These freeze well also.
The Bannocks can be eaten in place of toast. I've spread them with peanut butter and jam and piled sandwich fixings on top for an open-faced sandwich. Egg salad is especially good.
I'll post a couple of recipes soon for meat substitutes using oat flakes in the mixture.
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