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  Oat farls
 
Yield: 8 Servings
 
2 c Rolled oats; (not instant)      2 1/4 c Buttermilk
2 1/2 c Unbleached flour      1 ts Salt
1 ts Baking soda
 Recipe by: From Celtic Hearths 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 th with butter. Delicious with jam or marmalade. Yield: 8 servings.

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