Oat farls
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Rolled oats; (not instant) |
| 2¼ | cup | Buttermilk |
| 2½ | cup | Unbleached flour |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Baking soda |
Directions
Recipe by: From Celtic Hearths The day before serving, mix the oats with 1-¼ cups of the buttermilk in a bowl. Cover and let stand overnight at room temperature. Preheat oven to 350 degrees. Lightly grease a baking sheet and set aside. Sift together the flour, salt and baking soda. Gradually beat the flour mixture into the oat-buttermilk mixture, adding remaining buttermilk as you work, to form a soft dough. You may not need to use the full 2-¼ cups buttermilk. Turn dough out onto a floured surface and flatten with hands or floured rolling pin so that it forms a circle about 1 inch thick and 9 to 10-inches in diameter. With a sharp knife, cut into quarters or eighths, as desired, and place on prepared baking sheet.
Bake for 40 minutes, or until browned. Serve warm. Note: These are high in fiber and low in fat, provided you don't slather th with butter. Delicious with jam or marmalade. Yield: 8 servings.