By Mack
The Beltuinn Bannock, Bonnach Bealltainn
Bannocks are usually eaten warm (just let them cool a bit after cooking) on a bright Beltane morning or eve and served with butter and a special sheep cheese (from the sheep who has just lambed) and a thin custard like drink, known as a Caudle, a bit like egg nog. Or even some Blackberry Whisky if your feeling boozy!
Updated at: Thu, 17 Aug 2023 12:04:53 GMT
Nutrition balance score
Great
Glycemic Index
70
High
Glycemic Load
29
High
Nutrition per serving
Calories205.7 kcal (10%)
Total Fat3.4 g (5%)
Carbs41.2 g (16%)
Sugars1.4 g (2%)
Protein7.2 g (14%)
Sodium145.5 mg (7%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Mix together the oatmeal, salt and baking soda in a bowl. Leave a small depression in the middle of the oatmeal mix, melt the butter and add this to the space you’ve made. Mix all this together and then add in enough of your hot water to make a stiff dough, roll this into a ball.
Step 2
Scatter some oatmeal on a breadboard or (clean) surface and take your ball of dough, roll it out into a thin pancake (some recipes say about 1/8 inch thickness) that is about 5-7 inches in diameter. If the dough is getting sticky, rub both sides with more dry oatmeal.
Step 3
Heat up a griddle to on medium heat, take your bannock (you can always cut this into farls, if that’s easier) and cook until golden brown.
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Notes
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Easy
One-dish
Special occasion
Under 30 minutes
