Cheddar-sage bannock

Prep: 20 minutes Bake: 10 to 15 minutes Makes: 10 bannock

Make these savory oatcakes gluten-free by doubling the oats and omitting the all-purpose flour. They won’t rise as high and will be a little crumbly, but they’ll still have a fine flavor. These are also good alongside a rustic vegetable or bean soup.

1 1⁄2 cup rolled oats, not instant

1 cup all-purpose or whole-wheat flour

2 teaspoons baking powder

1⁄2 teaspoon kosher salt

1 teaspoon dried sage

½ stick (4 tablespoons) salted butter, cut into bits

1 cup grated sharp cheddar

1⁄2 cup milk, plus more if needed

1. Heat the oven to 350 degrees. Line a baking sheet with parchment paper or foil.

2. Buzz the rolled oats in a food processor or blender to make oat flour; you will need 1 cup. In a medium bowl, combine oat flour, all-purpose flour, baking powder, salt and sage. Using your fingers or a pastry blender, cut in the butter until the mixture resembles coarse sand, with some larger bits remaining.

3. Stir in grated cheese. Add milk, stirring with a fork, until a soft, sticky dough forms. Add more milk, if needed, to help the dough come together.

4. Generously flour a counter or cutting board, and tip dough onto it. Flour your hands and the top of the dough, then knead three or four times, until dough can be handled.

5. Pat dough into a circle or square about 1⁄2-inch thick. Use a 3-inch biscuit cutter to cut out bannock, rerolling scraps as necessary. Transfer cakes to baking sheet.

6. Bake until golden brown, 10 to 15 minutes. Serve immediately, or let cool and serve later.

Nutrition information per serving: 153 calories, 9 g fat, 5 g saturated fat, 25 mg cholesterol, 19 g carbohydrates, 1 g sugar, 5 g protein, 309 mg sodium, 1 g fiber