Monday, July 25, 2016

Gluten-Free, Vegetarian Recipe: Bannocks and Scones

As I posted on Instagram the other day, I learned an interesting piece of trivia after Googling the most common unit of food in the 18th century Scottish setting of Outlander, the bannock: it's any number of varieties of dense, flat oatcake, and a slice of it is called a "scone".

Whaaaat. No wonder scones are so dense, I thought. How did we keep those but completely forget about the complete confection? Huh. ~The More You Know~..

Anyway, I made a really quick, easy, gluten-free and vegan version! Suitable for people with allergies, those who refuse to touch animal products, other degenerates, and normal people alike.

So, here's what you'll need (makes about 4 servings):

- About  1 1/2 cups of Pamela's Gluten Free Pancake and Baking Mix
- About 1 cup of oats
- About 1/2 cup of raisins
- The equivalent of about 1 1/2 eggs worth of egg replacer
- About 1 cup of almond milk
- About 2 tablespoons of olive oil, vegetable oil, or melted shortening, plus a little more for the pan
- About 1 tablespoon of chia seeds and/or flaxseed meal
- About 1 tablespoon of raw sugar (crystals) 

If you know me you know I never actually measure anything, so just keep in mind that the key to this is to create a mixture that isn't too oaty and therefore too susceptible to crumbling and breaking. It should be thick and chunky but moist and sticky enough to stay together; don't hesitate to sprinkle in more baking mix or almond milk.

First, sprinkle the egg replacer in a mixing bowl and add a little warm water, whisking it together according to the instructions. Add the dry ingredients, and then the almond milk and whichever oil you choose to use. I've been using olive oil but would probably pick shortening if I had a choice, as this type of cake would traditionally contain lard.

Whisk together roughly, switching to a spoon to get the bits at the edges. Plop the mix unceremoniously into a large pan or skillet that has been oiled and on low heat for a couple of minutes.


Use the spoon to smush and spread the mixture into a circle about an inch thick. Use a spatula to press in the uneven edges, treating it like a big pancake. Sprinkle the sugar crystals on top and use the spatula to keep the cake from sticking to the pan. Once the underside has hardened and browned a bit, very carefully flip the cake and cook until it seems done, or until a knife inserted comes out clean.



Cut into slices and serve sugared side-up, preferably with coffee or tea - you've just made fresh hot scones!