LOW-FAT OATMEAL COOKIES
These oatmeal cookies are chewy with old-fashioned goodness and are low in fat.-Kathleen Nolan, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a medium bowl, combine the first 10 ingredients; mix well. Stir in raisins (dough will be stiff). Drop by tablespoonfuls onto baking sheets that have been coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned.
Nutrition Facts :
SCOTTISH BANNOCKS RECIPE
This is a traditional Scottish Bannocks Recipe, or Scottish Skillet Bread. These were traditionally made with barley or oatmeal, so we have used oatmeal in this recipe. You can change it up with added ingredients like bacon bits, chilli, herbs, or cheese if you wish!
Provided by Phil & Sonja
Categories Savoury Recipes
Time 40m
Number Of Ingredients 5
Steps:
- If you're making your own buttermilk do that first (see notes).
- Mix your oatmeal, salt and flour together in your bowl.
- Measure our your buttermilk, if you've made extra, and add the baking soda.
- Add your buttermilk mixture slowly to the oatmeal and flour mix, you may not need it all so add around a cup then use a spoon to bring it together before continuing with the rest if necessary.
- Turn the dough out onto a floured surface and split into two.
- Manipulate the dough into a flat circles the right size to suit your griddle, skillet or frying pan. Be careful not to handle the mixture too much at this stage to avoid taking any air the baking soda has added from it.
- Heat your griddle/skillet with a little oil.
- Indent your dough slightly to provide 4 sections, like you would a pizza.
- Once it's hot add the dough to your griddle/skillet.
- You should only have to turn your bannock once, leave it to brown on the underside but don't be afraid to give it a shuggle to make sure it's not stuck to the surface of the pan.
- Once you're sure it's cooked turn the bannock over to lightly brown the other side. You should be able to tap it and hear a hollow sound.
- If your bannock is too thick you may need to cook for longer on the second side but this will depend on your griddle/skillet size.
Nutrition Facts : Calories 187 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 2 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 841 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
CLASSIC OAT BANNOCK BREAD RECIPE
Steps:
- Serve and enjoy!
Nutrition Facts : Calories 361 kcal, Carbohydrate 52 g, Cholesterol 34 mg, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, Sodium 493 mg, Sugar 16 g, Fat 15 g, ServingSize 8 servings, UnsaturatedFat 0 g
SCOTTISH OAT SCONES
These are delicious and won't last long.
Provided by Carol
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
- In a large bowl, mix the flour, oats, sugar, baking powder, salt, and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough.
- Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.
Nutrition Facts : Calories 164.3 calories, Carbohydrate 22.8 g, Cholesterol 27.3 mg, Fat 7 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 243.1 mg, Sugar 6.5 g
OATMEAL BANNOCKS
Adapted from the cookbook "The Secrets of Jesuit Breadmaking." Awesome bread, my family eats a lot of it in the fall and winter months and enjoy it particularly with Cock-a-leekie Soup (recipe #7702).
Provided by BothFex
Categories Yeast Breads
Time 1h40m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 9
Steps:
- Mix 3/4 cup flour, the sugar, salt, oats, and yeast thoroughly.
- Milk butter in sauce pan. Add milk and water and heat till just warm.
- Add milk mixture to flour-oat mixture and beat for 5 minutes.
- Add egg and another 1/2 cup of flour and continue beating for another 5 minutes, adding more flour until bread pulls away from the side of the bowl.
- Turn bread out on a lightly floured surface and knead 8-10 minutes till smooth and elastic- adding flour as needed.
- Lightly spray a bowl with cooking spray, add dough. Lightly spray dough with cooking spray. Cover bowl with plastic wrap and let it raise in a warm place till doubled in bulk (about 45 minutes).
- Punch down dough. Divide in two and roll out each half into an 8" circle.
- Spray two 8" round cake pans with cooking spray. Add dough (one to each pan) and with a knife gently score each loaf into 8 wedges (don't cut all the way through the dough).
- Lightly cover with plastic wrap (or a tea towel) and let rise until doubled in bulk (about 30 minutes).
- Bake at 375F for 20 minutes.
Nutrition Facts : Calories 146, Fat 4, SaturatedFat 2.2, Cholesterol 21.9, Sodium 139.1, Carbohydrate 23.4, Fiber 1.3, Sugar 4.3, Protein 4.1
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