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.

Lorrie Hulston Corvin
Recipe by Cooking Light September 2006

Gallery

Recipe Summary test

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • 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.

Nutrition Facts

75 calories; calories from fat 35%; fat 2.9g; saturated fat 1.3g; mono fat 1g; poly fat 0.3g; protein 3.2g; carbohydrates 9.7g; fiber 1.1g; cholesterol 6mg; iron 0.7mg; sodium 161mg; calcium 54mg.
Advertisement