Gaelic traditions, Imbolc Day: Raffy's Ayurvedic Bannock recipe

Imbolc or Imbolg, also called Brigid's Day, is a Gaelic traditional festival marking the beginning of spring.

It is held approximately about halfway between the winter solstice and the spring equinox, around 1-2 February.

Historically, it was observed throughout Ireland, Scotland and the Isle of Man, in honour of St. Bridget or Brìghde. This goddess returns to the earth on the eve of her feast day, also known as Imbolc, to herald the arrival of spring. To honour this occasion, bonnach were baked and left out in hope for prosperity, health and blessing from the goddess.

I have made my own Ayurvedic version of it, that my kids really enjoyed.

Here below is the recipe:

Raffy’s Ayurvedic Rosemary Oat Bannock

Makes two small Bannock cakes (or eight pieces total)

Ingredients with ayurvedic effect and taste

  • 1 cup corn meal  - { K- V+ P+  sweet}

  • 1 cup rolled oats  - {K- V+ P+ sweet}

  • ¼  tsp salt  - { V- P+K+ salty and pungent}

  • ¼ tsp black pepper - { V- K-P+ pungent}

  • ½  Tbs minced rosemary – {V-K-P+; Pungent, bitter, astringent}

  • ½ Tbs dry power of: ginger { K- V- P+ Pungent}, clove {V-K-P+; Pungent, bitter, astringent}, cinnamon {V-K-P+; Sweet, Pungent, Astringent}

  • ½ cup of mix nuts finely chopped: Almond {Sweet}, walnut {astringent}, hazelnut {V-}

  • The zest of one lemon - {K-V+P+; bitter} or orange.

  • ½ tbs turmeric - {V-K-P+; Bitter}

  • 1 pinch of cardamom powder - {tridoshic – Pungent}

  • 3-4 chopped dates or raisins. {P-V+K+; Sweet}

  • ½ tbs raw sugar (sucanat) - {V-P-K+; Sweet}

  • 4-6 tablespoons ghee - {tridoshic}

  • ½ to 1 cup almond mylk as needed- {V- P- K+ sweet},  can use milk or cream.

For the syrup: juice of one lemon {V-K-P+; Sour} (Orange can be used too), 1 part of honey {K-V+P+; sweet} or other natural sweetener) and ½ part melted


  • Preheat the oven to 400°F. Grease a cast iron skillet or baking sheet.

  • Place the oats, flour, salt, pepper, sugar, rosemary, lemon zest, and the dry ingredients/spices and nuts in a large bowl or electric mixer, mix together.

  • Add the chopped dates/raisins, mix.

  • Add the melted ghee.

  • Stir in the almond mylk until all the flour is absorbed and it is of soft consistency.

  • Divide the dough in half and place each in a round baking tray, smooth it down to become a flat surface of about 1/4 inch thick.

  • Bake about 20-30 minutes or until start showing cracks on the top and is crisping at the edges.

  • Remove from the oven, let it cool down and rest.

  • Cut each circle into 4 wedges.

OPTIONAL: Serve in a plate and cover with the syrup or sprinkle some icing sugar on top before serving.

This could be also use as prasāda offering after Puja (Sacred ceremony).

Raffaella BreareComment