Scottish Oat Cakes

I don’t have many words for you today. The busyness of Spring has continued over the past week with a crazy amount of dirt moving and garden building. Beyond the Spring activity, something even bigger has been brewing: my parents are re-locating to the Dakotas! I think we are all still in a bit of shock that everything lined up perfectly for a cross-country move. After 30 years on the West Coast they are headed East for a major change of scene. Trading fish and forests for buffalo and prairies, it will be a whole new world to explore together! They stayed with us for the past week while house hunting and found a fantastic place that is within walking distance from our house. I cannot begin to tell you how excited I am to have them only minutes away instead of two time zones and 1,000 miles.

Making Scottish Oat Cakes

While my parents were visiting, I whipped up a batch of these Scottish oat cakes. Pulled from a recent issue of Vegetarian Times, this recipe comes together in minutes for a quick and healthy breakfast. The finished cakes are shaped like cookies (but not nearly as sweet), and are a wonderful portable breakfast for mornings on the run. Filled with rolled oats, buttermilk, and a little brown sugar they are a satisfying alternative to granola bars or cereal. Mr. B noted that “Without jam these cakes are doomed” which translates to, “These cakes are so healthy a good dose of sugar is necessary to call them breakfast.” However with a smear of your favorite jam or a drizzle of honey they are the perfect way to enjoy a weekday morning with family.

Scottish Oat Cakes

Scottish Oat Cakes (Printable Recipe)
Adapted from Vegetarian Times, February 2010
Makes 24
Ingredients:
2 cups old-fashioned oats
1/4 cup light brown sugar
3/4 tsp. baking soda
1/2 tsp. salt
1 1/2 cups oat flour, plus more for dusting work surface
1/4 cup non hydrogenated shortening or vegan margarine, cut into small pieces (I’m a bad Vegetarian Times reader who used lard…but it was oh so good!)
3/4 cup nonfat buttermilk
Directions:
Pre-heat the oven to 325°F with two racks set a few inches apart near the center of the oven. Line 2 baking sheets with silicone baking mats or parchment paper.
In a medium bowl, stir together the oats, brown sugar, baking soda, and salt. Place the oat flour in a separate large bowl. Add the small pieces of shortening, and rub it into the oat flour with your fingers until the mixture is crumbly. Add the dry oat mixture and buttermilk to the large bowl, stirring well to combine.
Dust work surface heavily with oat flour, then pat the dough to roughly 10- x 8-inch rectangle 1/4-inch thick. The dough will be quite sticky. Dust additional flour on top of the dough as needed to form a rectangle. Use a knife or a 1″ biscuit cutter to cut the dough into circles or triangles. With a spatula, gently transfer the oat cakes to the lined baking sheet. Pat out the remaining scraps into another 1/4″ thick rectangle, and repeat the process until all of the dough is cut. Bake the oat cakes for 20 to 25 minutes, or until they are a light brown. Let the cakes cool for 5 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Serve with jam or honey.
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