Recipe: golden cheesy oat and rosemary slices

tumblr_mw2578jY6B1r81hh6o2_r1_1280tumblr_mw2578jY6B1r81hh6o1_1280tumblr_mw2578jY6B1r81hh6o3_r1_1280Firstly, Happy New Year! I’m a big resolution maker, and so my hopes for 2014 are as follows:

  • To save money
  • To de-clutter and look after our home, casa Mountain Bakery
  • To be at more markets, to bake more goodies and meet more lovely people

So without further ado, lets get onto the main business of the day, making cheesy treats. I must also say that this recipe was given to me by my friend Kel, who makes all manner of beautiful wooden things like chopping boards, chairs and coat racks with her company Atelier Grove. Kel is allergic to gluten so uses gluten free oats, but I’m using pearl barley because I’ve got lots and it’s very tasty. Feel free to substitute oats if that is what you’ve got.

Golden cheesy slices

  • 170g strong cheese, such as a mature cheddar
  • 170g carrots, grated
  • 140g pearl barley
  • 60g melted butter
  • A couple of sprigs of fresh rosemary
  • Salt and pepper

Start by melting the butter in a pan on the stove.

Preheat your oven to 190 degrees centigrade and butter a baking dish.

In a bowl combine the cheese, oats, grated carrot and rosemary with a little pinch of salt and a few grinds of black pepper.

Pour the butter over the mixture in the bowl and stir until evenly incorporated. Turn everything out into the prepared baking dish and press it down firmly with the back of a spoon.

Cook for half an hour, until the top is golden, rotating the dish part-way cooking to get an even colour. Cut into slices and either enjoy while still warm with a little bit of salted butter, or wait until cool and eat like a savoury flapjack. Once cold the slices will keep well in an air tight container, if you don’t manage to gobble them all up in one sitting that is.

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