7AM Bannock

Rosemary Lavender Lemon Oat Cake to Celebrate Imbolc!

This is a super simple recipe for an unleavened oat cake that was a traditional staple in European and American cultures for its versatility. It is best served warm with butter, jam, honey and/or goat cheese, but can be altered to fit either savory or sweet flavors.

Rosemary Lavender Lemon Bannock

1c Rolled Oats
1c Flour 
3 Tbs sugar
1/4 tsp Salt
1.5 Tbs Finely chopped fresh Rosemary
1 Tbs Lavender
1.5 tsp of Lemon Zest
6 Tbs Room Temp butter cubed
1/2c milk (Can be dairy or non, but it helps to have a significant fat content)
1 egg yolk for glaze
*Raw or decorator’s sugar for dusting

Preheat the oven to 400℉ and grease a cast iron skillet with butter or lay parchment paper on a baking sheet.

Mix the dry ingredients and the lemon zest in a bowl. Cut the butter into the dry mixture with a fork or pastry cutter until it has a clumpy, pebbly texture. No perfectionism here!

Add 4-6 TBS milk one at a time to soak up the rest of the flour and give form to the dough. Save the rest for the glaze.

Roll out to the dough to 1/2" think circle and cut into quarters, lay in the skillet or on the baking sheet.

Whisk the milk and egg yolk together and paint this glaze over the top of the dough. Sprinkle with sugar if desired.

Bake for 25 minutes and serve warm with butter or goat cheese and honey!