In parts of the British Isles, the Lammas celebration, or Lughnasadh, was commended with the heating of a cake produced using the primary reaped grains. While today we don't normally reap our own wheat, oats, grain or corn – unless you're sufficiently strong to be an agriculturist – we can in any case exploit this custom and prepare one of these occasional treats, which were called Lunastain cakes. It takes its name from the Scottish word from Lammastide, lunastain.

Remember that in spite of the fact that "cake" invokes pictures of sweet prepared products, initially it was utilized to mean any heated thing produced using grains, so your Lunastain cake can be either sweet or exquisite, contingent upon your inclination. At the end of the day, it can be like a customary sweet cake, or it can be more bread-like. The decision is dependent upon you.

Commonly, the Lunastain cake was produced using oats, and was known as a bannock. Much like the bannocks that were served around Beltane, it was prepared and afterward seared or toasted, and once in a while finished with naturally stirred cream margarine. Nonetheless, the formulas fluctuate starting with one district then onto the next, in light of the fact that the fixings and techniques depended on what was helpful and accessible.

The formula beneath is one I've made for a considerable length of time, and only one of numerous varieties you can attempt. I like this one since it skirts the preparing step by and large and just goes straight into a skillet for broiling. This will give you four to six cakes, contingent upon how substantial you make them.

In case you're eating sans gluten as I do, you can utilize a blend of sans gluten heating flour and oats, and a touch of flaxseed feast to give your cakes a pleasant oatey taste without stresses over unsavory symptoms. Clearly, in the event that you don't need to worry about gluten, you can in any case utilize this formula, and appreciate it!

INGREDIENTS

2 C. all purpose baking flour
1/2 C. oats
1/2 C. golden flaxseed meal
1 tsp. baking powder
1 tsp. baking soda
1 tsp. xanthan gum
1/2 teaspoon salt
1/2 C. butter, chilled and cubed
1 1/2 C. cold water (you may need a little bit more or less, so add it gradually and use your best judgment)
oil for frying (I like to use coconut oil, but you can use whatever’s handy)
DIRECTIONS
Combine all of your dry ingredients together and mix well. Add in the butter – it helps if you have a pastry blender, but it’s not required. Finally, mix in the water, blending until you have a thick, stuff dough. Roll it into a ball, and allow your dough to sit in the fridge for half an hour or so. Although you don’t necessarily have to do this, and can probably skip it if you’re in a hurry, it does help to keep the dough from separating when you’re frying it.

Heat your oil in a fry pan – if you’ve got cast iron, use it, because the result can be amazing. Divide your dough into equal portions – I typically get around six from this recipe, but you can make them smaller or larger – and roll them out in flour to flatten them. Don’t make them too thin, or they’ll end up crispier rather than soft. Mine are usually around half an inch thick.

Once your oil is hot, add a cake into the skillet – it’s best to just do them one at a time and add additional oil as you go. Fry it until it’s golden brown on the bottom, and then flip it over to do the other side. You may notice it gets a little puffy in places – that’s okay! After your cakes are cooked on both sides, remove them from the oil and place them on a paper towel to cool.

Serve these with your Lammas harvest feast. I like to top mine with fresh basil pesto, or just spread with a bit of sweet cream butter. You can also dunk them in Barley Mushroom Soup, or serve them up as a side for Colcannon – the possibilities are endless!