NOVA SCOTIA OATCAKES
Steps:
- Preheat an oven to 375 F. In a large bowl, combine the oats, flour, sugar, salt, and baking soda. Add the shortening or butter and use 2 knives, a large fork, or your fingers to work the fat into the dry ingredients.
- Pour in the hot water and stir until everything comes together into a thick, sticky dough.
- You can roll the dough out on a well-floured surface, cut it into shapes, and set them on a large baking sheet. Or keep things simple and simply press the dough into an even 1/4-inch layer on a baking sheet. Score this large "cake" into smaller pieces: Use a knife to cut the dough into squares or rectangles or whatever shapes you like, but don't bother to separate the pieces; the pieces will bake back together but be easy to cut or break along that original cut line.
- Bake until golden, about 12 minutes. You can take them out now for chewier oatcakes or reduce the oven temperature to 325 F and bake until lightly browned, about 10 more minutes, for crisper oatcakes.
- When they have finished baking, if you've cut them into shapes, let them cool; if you've scored them, cut them apart while warm so they cool into squares (or rectangles or triangles or whatever you've cut them into).
- Serve and enjoy.
Nutrition Facts : Calories 186 kcal, Carbohydrate 21 g, Cholesterol 5 mg, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, Sodium 188 mg, Sugar 8 g, Fat 10 g, ServingSize 16 oatcakes (16 servings), UnsaturatedFat 0 g
OATCAKES
Originally a Scottish recipe. Very little sugar and no white flour. Easy to make and a wonderful addition to breakfast.
Provided by EArlene
Categories Bread Quick Bread Recipes Biscuits
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a heavy baking sheet with parchment paper.
- Mix oats, whole wheat flour, sugar, salt, and baking soda together in a bowl. Rub in butter with your fingers until mixture is chunky. Pour in enough water to form a thick dough.
- Spread a thin layer of oats and whole wheat flour on a flat work surface. Turn out dough and pat to an even thickness. Cut into circles using the rim of a drinking glass. Transfer to the prepared baking sheet.
- Bake in the preheated oven until golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 199 calories, Carbohydrate 24.7 g, Cholesterol 20.3 mg, Fat 9.5 g, Fiber 3.8 g, Protein 4.8 g, SaturatedFat 5.2 g, Sodium 351.3 mg, Sugar 0.6 g
SCOTTISH OATCAKES
Forget shop-bought and make your own oatcakes. Perfect for serving with cheese or your favourite dips, they're easy to make, with a just a few simple ingredients
Provided by Katie Hiscock
Categories Side dish, Snack
Time 40m
Yield Makes 16 oatcakes plus trimmings
Number Of Ingredients 6
Steps:
- Heat the oven to 190C/170C fan/gas 5. Mix together the oats, flour, salt, sugar and bicarbonate of soda. Add the butter, then rub together until it's the consistency of large breadcrumbs.
- Gradually pour in 60-90ml water from a recently boiled kettle, stirring until it forms a thick dough.
- Sprinkle some extra flour on a work surface and roll out the dough to about ½cm thickness. Use a cookie cutter to cut out about 16 rounds (the final number of oatcakes depends on the size of cutter you use).
- Place the oatcakes on a baking tray and bake for 20 mins or until golden.
Nutrition Facts : Calories 99 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.46 milligram of sodium
SAVORY OAT CAKES
Some people, like me, just don't like sweet things in the morning. These oat cakes are quick, easy, healthful and best of all savory. We grow our own veggies so they are the freshest, most organic possible. Can be wrapped and eaten out-of-hand for a mid-morning snack or even served as a side dish for dinner.
Provided by The Rabbit
Categories Breakfast
Time 15m
Yield 5 cakes (3, 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients together adding just enough flour to make a light batter.
- Heat large cast iron frying pan over medium to low heat.
- Drizzle pan with coconut oil and wipe around with a paper towel.
- Spoon into pan making 3" pancakes.
- Lightly brown, turn & brown the 2nd side.
- Serve with fresh Greek yogurt and sliced tomatoes.
Nutrition Facts : Calories 393.8, Fat 9.3, SaturatedFat 2.8, Cholesterol 105.8, Sodium 117.8, Carbohydrate 61.3, Fiber 10.4, Sugar 2.8, Protein 18.6
SCOTTISH OAT CAKES
Savory oatcakes (or bannocks) are quintessentially Scottish. Perfect with some hearty cheese, smoked salmon & dill or chutney.
Provided by zetallgerman
Time 40m
Yield Makes Pieces
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 190C.
- Mix together the oats, flour, salt, sugar and bicarbonate of soda.
- Add the butter and rub together until everything is mixed and has the consistency of large bread crumbs.
- Add the water (from a recently boiled kettle) bit by bit and combine until you have a somewhat thick dough. The amount of water varies; depending on the oats.
- Sprinkle some extra flour and oats on a work surface and roll out the dough to approx. 1/2cm thickness. Use a cookie cutter to cut out shapes (the final number of oatcakes depends - of course - on the size of cutter you use.
- In a wonderfully Scottish twist/coincidence I found that using an upturned whisky glass makes the perfect size :-)
- Place the oat cakes on a baking tray and bake for appprox. 20-30mins. or until slightly golden brown.
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