It’s scary to think of, but only a few more weeks to Imbolc! Gotta get ready folks!
Rosemary Oat Bannock
Makes two small Bannock cakes (or eight pieces total)
Ingredients:
1 cup rolled oats
1 cup oat flour
1/4 teaspoon salt
6 tablespoons unsalted butter, chilled
1/2 cup cream or milk (plus one extra tablespoon for the caudle)
2 tablespoons minced fresh rosemary (1 tablespoon dried)
1 tsp. of grated orange zest
3 tablespoons of sugar (and three more tablespoons for sprinkling)
1 egg yolk (for the caudle)
Directions:
Preheat the oven to 400°F. Grease a cast iron skillet or baking sheet.
Place the oats, flour, salt, sugar, rosemary, and orange zest in a large bowl, and mix with a fork. Cut the cold butter into the flour mixture. Stir in the cream until all the flour is absorbed.
Gather the rough dough together and place it on a surface lightly dusted with oat flour. Knead until the dough holds its consistency (but don’t overwork).
Divide the dough in half and roll out each half into a circle about 1/4 inch thick.
In a small jar, vigorously mix your egg yolk with a tablespoon of cream. Then brush the mixture over the top of the bannock. Sprinkle with sugar.
Cut each circle into 4 wedges and arrange the wedges 1/4 inch apart on the baking sheet.
Bake about 20 minutes or until golden and crisping at the edges.
Recipe courtesy of Gather Victoria.com
This winter has been an odd one. I’m waving to Imbolc in the distance - may it arrive soon (and bring Ostara right behind it)! 
