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.
3/4 cup finely chopped onion
1/3 cup all-purpose flour (about 1 1/2 ounces)
2 cups regular oats
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper
2 tablespoons chilled butter, cut into small pieces
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 cup water
1/4 cup egg substitute
How to Make It
Preheat oven to 400°.
Heat a small skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 8 minutes or until tender. Remove from heat; cool.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, oats, baking powder, salt, and pepper in a food processor; process until oats are coarsely ground (about 10 seconds). Add butter; pulse 3 times or until combined. Add onion and cheese; pulse 3 times or until blended. Place mixture in a medium bowl. Add 1/4 cup water and egg substitute, stirring until moist. Let mixture stand 1 minute.
Place mixture onto a lightly floured surface; knead lightly 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 baking sheet coated with cooking spray. Bake at 400° for 15 minutes or until lightly browned. Serve warm.
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