Rosemary (Salvia rosmarinus) is one of my favorite herbs – both as a culinary herb and for its anti-inflammatory properties and immune system support. I am always looking for recipes that incorporate it – and this is one of my favorites. This recipe comes from a really terrific website, Gather Victoria. For those of you who only know scones or soda breads that are sweet (which they are not, traditionally), this recipe is most definitely not that! However it is delicious, filling, and in addition to the rosemary, you get the nutritional and nervine boost from the other herb that features in this recipe, oats (Avena sativa).
Rosemary Oat Bannock
Makes two small Bannock cakes (or eight pieces total)
- 1 cup rolled oats
- 1 cup oat flour
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, chilled
- 1/2 cup cream or milk (plus one extra tablespoon for the caudle)
- 2 tablespoons minced fresh rosemary (1 tablespoon dried)
- 1 tsp. of grated orange zest (optional)
- 3 tablespoons of sugar (and three more tablespoons for sprinkling)
- 1 egg yolk (for the caudle)
- Preheat the oven to 400°F. Grease a cast iron skillet or baking sheet.
- Place the oats, flour, salt, sugar, rosemary and orange zest in a large bowl, mix together with a fork. Cut the cold butter into the flour mixture. Stir in the cream until all the flour is absorbed.
- Gather the rough dough together and place on a surface lightly dusted with oat flour. Knead until the dough holds its consistency (but don’t overwork).
- Divide the dough in half and roll out each half into a circle about 1/4 inch thick.
- In small jar, vigorously mix your egg yolk with a tablespoon of cream. Then brush the mixture over the top of the bannock. Sprinkle with sugar.
- Cut each circle into 4 wedges and arrange the wedges 1/4 inch apart on the baking sheet.
- Bake about 20 minutes or until golden and crisping at the edges.