Friday, August 9, 2013

Defintely Oatcakes

A drippy wet dreary morning.

Perfect for baking Scottish Oatcakes, don't you think?  I could imagine sitting in a damp cool castle in the green Highlands snuggled down in front of a toasty fire which dries the bone-chilling dampness out of the air.  Maybe there is even a bagpipe playing in the distant background.  Definitely there is a plate of oatcakes.

Definitely.

Or you know, maybe I am just sitting on my own peaceful deck watching the summer rain drizzle and drip through the trees in the company of my Pickles with a plate of oatcakes.

Most definitely.

Alluring in its simplicity, the humble oatcake has stolen our hearts.  Not quite a cracker, not exactly a biscuit.  Not entirely sweet like a cookie.  Almost crisp, yet slightly tender, and completely perfectly oat-y.  We like to top ours with peanut butter or honey.  But jam would be wonderful.  Or apples and peanut butter.  Maybe apple butter when the Fall season officially arrives?  Rain or shine, oatcakes have earned status as a favorite among the Pickles!


Scottish Oatcakes
  • 3 1/4 cups old-fashioned oats, divided
  • ¼ cup light brown sugar
  • ¾ tsp. baking soda
  • ½ tsp. salt
  • ¼ coconut oil
  • ¾ cup homemade kefir

1.    The night before**, combine 2 cups rolled oats with kefir.  Cover and let sit on counter overnight.  This will help the oats break down and digest better.

2.  Preheat oven to 325 degrees Fahrenheit.  Line baking sheet with parchment paper.
 
3.  Process remaining 1 1/4 cup rolled oats in food processor until oats resemble flour.
 
4.  Stir together oat flour, brown sugar, baking soda, salt, and coconut oil.  Then stir into kefir/oat mixture until well incorporated.
 
5.  Scoop onto baking sheet in rounded Tablespoons.  Keep a small dish of water nearby to lightly moisten fingers and press mixture into 3/8 inch thick rounds.
 
 
6.  Bake for 20 to 25 minutes, or until oat cakes are light brown.  Remove to cool on wire rack.
 
 
**To make these without requiring an over night soaking, I used quick oats (not instant).  I used the same proportions and simply skipped the soaking process.
 
***Cultured buttermilk or yogurt may be substituted for kefir.

****If regular all-purpose wheat flour works for your body, you can substitute 1 cup for the oat flour.







2 comments:

  1. These are wonderful!! And SO easy! Much better than any store-bought granola bar! I couldn't resist adding cinnamon to the batter. Yum! Next time . . . raisins, craisins, . . . fun! THANK-YOU! DLM

    ReplyDelete