| previous | next |
Title: Oat Farls
Categories: Misc Breadmaker Lowcal
Yield: 8 Servings
| FROM CELTIC HEARTHS; KRASNER | ||
| 2 | c | Rolled oats; (not instant) |
| 2 1/4 | c | Buttermilk |
| 2 1/2 | c | Unbleached flour |
| 1 | ts | Salt |
| 1 | ts | Baking soda |
The day before serving, mix the oats with 1-1/4 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 2-1/4 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 them with butter. Delicious with jam or marmalade.
Posted on GEnie Food & Wine RT Mar 15, 1994 by C.SVITEK [cathy]
Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
| previous | next |