Oat cakes

Description

Make oat cakes in the best Scottish tradition. They are lovely with quince jelly and cheese.

Ingredients

1⁄4 c buttermilk (or yoghurt)
1⁄4 c water (hot water)
1 t salt (heaped)
1⁄4 t baking powder
4 T olive oil
1 1⁄5 c oats (3/4 cup crushed oats, 3/4 cup whole rolled oats)
1⁄2 c flour (wheat flour)
1⁄4 c sesame seed
1⁄4 c sunflower seed

Instructions

Preheat oven to 375° F (180° C)

Combine oats, flour, buttermilk and water. Mix well. Cover the bowl with cling film and let it sit out of the fridge overnight, or for at least 8 hours.

Add sesame seeds, seeds, salt, baking powder, and olive oil.

Roll up into a ball, dust with flour and roll out to about 6mm thick. Cut with a smallish round cutter and re-roll the scraps to make more cakes.

Place cakes about 1/10 inch (1/2 cm) apart on a baking sheet and bake for about 22 minutes or until golden, perhaps longer. Let cool on a rack.

Total time
50 minutes
Cooking time
25
Preparation time
25
Yield
36 cakes
Oat cakes and wine.

Notes

This recipe for oat cakes with and easy wheat free version from Liz was a winner in All Foods Natural "A Recipe & A Picture" contest.

Source

North American cuisine

easy, bake
snack, lunch, buffet
American food recipes
Food in U.S.A.