Scosobon

A community recipe by sgdeyns

Not tested or verified by Nigella.com

Introduction

An alternative to bread/crackers. A quick savoury flatbread or pancake, original recipe is gluten and dairy free. Delicious for breakfast or any time of the day, goes well as a side dish with eastern/western /European foods.

Ingredients

Serves: 2-3

1 cup cornmeal
2 tablespoons omega mix (Pumpkin, sunflower, sesame, flax seeds (optional))
1 teaspoon salt
1 teaspoon oregano (optional)
2 tablespoons butter or olive oil for dairy free
2 splashes of soy milk
1 splash of olive oil or butter

Method

Scosobon is a community recipe submitted by sgdeyns and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Mix all the dry ingredients in a bowl.

Add in melted butter and milk, stir until you have a thick cake batter consistency.

Heat a little bit of butter in a pan, and add a ladle of batter, depending on the size of the pan, you make small round individual thick biscuits/pancakes/flatbreads size, cook until bottom side is slightly golden.

Turn over and cook the other side until slightly golden. (alternatively, you could cook one big pan size and once cooked, use a knife to cut into rectangular shapes).

Serve whilst warm alone or with eggs for breakfast. Enjoy as a snack anytime during the day and goes well as a side dish with eastern/western/European foods. Everybody seems to enjoy these anytime of the day and it is a good alternative to bread/crackers and biscuits.

For sweet Scosobon substitute salt for sugar and cinnamon in the ingredients and serve with Jam/honey/lemon syrup/lemon curd.

Inspired by a friend whose best friend was on a gluten and dairy free diet.