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Cheese-Onion Bannocks

Cheese-Onion Bannocks

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.

Cooking Light SEPTEMBER 2006

  • Yield: 16 servings (serving size: 1 wedge)

Ingredients

  • Cooking spray
  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 75
  • Calories from fat: 35%
  • Fat: 2.9g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.2g
  • Carbohydrate: 9.7g
  • Fiber: 1.1g
  • Cholesterol: 6mg
  • Iron: 0.7mg
  • Sodium: 161mg
  • Calcium: 54mg
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Cheese-Onion Bannocks recipe

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