oatcakes

Tuck into a nutrient-packed vegetarian lunch featuring a delicious bean and feta spread and a salsa that makes up three of your five-a-day. Pile those oatcakes high!

Bean & feta spread with Greek salad salsa & oatcakes

can butter beans, drained

lemon, ½ juiced, ½

tbsp ricottaor bio yogurt

feta, crumbled

garlic

tomatoes, chopped

cucumber,

red onion, finely chopped

Kalamata olives, chopped

mint leaves(optional)

Tip the beans, lemon juice, ricotta, 50g feta and the garlic into a bowl and blitz with a hand blender or in a food processor to make a paste. Stir in the remaining feta and spoon the mixture into four small pots.

To make the salsa, stir all the ingredients together with the mint (if using) and divide into four more pots, topping with a lemon wedge. These will keep, chilled in an airtight container, for two-three days. To eat, spread the oatcakes with the bean mixture, squeeze the lemon wedges over the salads and pile generously onto the oatcakes.

Jocasta’S “Auld Country” Scottish Bannocks

rolled oats ((3½ oz, 100 grams))

barley (see Recipe Notes)

salt

butter

milk (room temperature (3 oz, 85 grams))

Jocasta’s “Auld Country” Scottish Bannocks

Grind the oats to meal by pulsing them 4 or 5 times in a blender, food processor, or clean coffee grinder. Repeat with the barley. (The meals will have some coarser bits to them but should be relatively fine). Set aside ¼ cup of the ground oats for working the dough. (I used my food processor to make my flour, and it worked pretty well)

Mix the remainder of the 2 freshly ground flours together with the salt. Cut the butter in with a pastry blender or 2 forks until the mixture resembles coarse sand. A few pea-sized lumps of butter are okay. (I found this method interesting because this implies that a bannock is basically an unleavened oat flour biscuit, just using room-temperature rather than chilled butter)

Stir in the milk — you should have a very wet dough, but not soupy (add a little more milk if the dough is too dry). Cover the bowl with a clean tea towel and set aside for 15 minutes to allow the grains to absorb the milk.(Here is where I think I went wrong…my dough was wet but probably not wet enough. A picture of what the dough should look like would have been helpful)

Preheat a cast-iron pan over medium-low&nbsp;heat for 5 minutes.

Turn the dough out onto the counter dusted heavily with the remaining ground oats. Dust the dough with more oat flour and knead it gently 5 or 6 times. Then, being careful not to overwork the dough, gently pat into a round disc about ½” thick. (My dough was already crumbly &amp; hard to hold together…I should have added more milk)

Dust each side lightly with oat flour, mark a cross into one side of the bannock with the handle of a wooden spoon, then carefully transfer it to the dry cast iron pan. Cook until golden, about 15 minutes. Flip and cook until golden on the second side, about 10-15 minutes. (I think my stove was too hot at first as I burnt the first side after about 8 minutes. Flipping it over also proved to be a challenge as the bannock started to break. Overall, I cooked the bannock for about 12 minutes total.)

Cool on a rack for 5 minutes before cutting into 8 wedges. (Uhm…how do you cut a blob-shape into 8 wedges?)

These Oatcakes are the ideal healthy breakfast! Made with rolled oats and a handful of pantry staples, these delightful breakfast bars are simple, delicious and perfect to take on the go!

Oatcakes

oats

all-purpose flour

brown sugar

½ tsp baking soda

maple syrup

butter (unsalted)

water

Preheat Oven:

Preheat Oven: Preheat the oven to 375°F. Line a 9-inch square baking pan with parchment paper.

Combine Ingredients:

Combine Ingredients: In a large bowl, combine the rolled oats, flour, brown sugar, salt and baking soda together. Add the maple syrup, butter, and using a pastry blender or 2 forks, combine everything together.

Add The Boiling Water:

Add The Boiling Water: Pour the hot water over the mixture and stir until everything comes together. It should be a thick and sticky dough.

Score Dough:

Score Dough: Press the dough into the prepared baking pan until it&#039;s an even layer. Score the dough and cut them into squares, but don&#039;t separate the dough.

Bake:

Bake: Transfer the baking pan to the oven and bake for about 20 to 30 minutes or until golden.

Cut &amp; Cool:

Cut &amp; Cool: As soon as you take the pan out, run the knife through the score marks to separate the squares apart. Do this while warm, so they cool into squares.

Made with simple, natural and wholesome ingredients these oatcakes are great for breakfast, lunch or as a snack.&nbsp;

(1/2 cup) Steel Cut (Pinhead) Oats (* SEE NOTE 1)

(1 cup) Rolled Oats

((Optional))

(2 tbsp) Butter (melted) (*SEE NOTE 2)

milliliters (1/4 cup & 1tbsp) Hot water

Preheat oven to 190c / 375F

Add the steel cut oats to a food processor and blend until you achieve a coarse flour-like consistency (see picture above for illustration). *SEE NOTE 3

Add the rolled oats to the blender and continue to blend until they also represent coarse flour.&nbsp;

In a large bowl, mix together the blended oats and salt (if using).&nbsp; Add the melted butter and mix through with your fingers.&nbsp;

Add the hot water and knead the mixture together. It will feel very wet, to&nbsp;begin with, but as you continue to knead the dough, the oats will absorb the water. Continue to knead until the mixture no longer feels sticky. *SEE NOTE 4

Form into a ball, sprinkle the work surface with some extra blended oats (or flour) and roll out to approx 3mm thick.&nbsp;

Cut your oatcakes with a cookie cutter into your desired shape, (I used a small circle cutter - 3.5cm / 1.5 inch and made 36 oatcakes) *SEE NOTE 5

Carefully place your oatcakes onto a baking tray and bake for 25-30 minutes, until dry and lightly golden. (Turn oatcakes after 15 mins)

Serve these cheesy oatcakes with soft cheese and grapes as a snack or in place of dessert. If you can’t find oatmeal, use roughly blitzed porridge oats

Cheesy oatcakes with soft cheese & grapes

medium oatmeal

plain flour

tsp baking powder

tbsp sesame seeds (optional)

soft cheese and grapes, to serve

Heat the oven to 200C/180C fan/gas 6. Melt the butter in a small pan, then leave to cool slightly. Tip the oatmeal, flour, baking powder, parmesan and sesame seeds, if using, into a bowl with ½ tsp salt, then pour in the melted butter. Add 5 tbsp boiling water and bring together into a firm dough, adding another 1 tbsp boiling water if needed.

Turn the dough out onto a lightly dusted work surface, then roll out to the thickness of a £1 coin. Cut into small squares or 3-4cm triangles, then transfer to a lined baking sheet. Re-roll any offcuts and repeat. Bake for 12-15 mins until golden. Leave to cool for a few minutes on the baking sheet, then transfer to a wire rack and leave to cool completely. Serve with soft cheese and grapes, if you like.

There are two kinds of Nova Scotia oatcakes - soft and chewy, and buttery and crisp. This recipe is for the latter, most often associated with Cape Breton.﻿

Nova Scotia Oatcakes

rolled oats (also called large flake oats)

baking powder

butter (room temperature)

Preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper.

Mix the flour, oats, baking powder, and salt in a medium-sized bowl. Set aside.

Place the butter in the bowl of a stand mixer and mix it with the whisk attachment, on medium-high speed, until light and fluffy, about 3 to 4 minutes.

Add the brown sugar and continue to mix until smooth, about 2 minutes more, scraping down the sides of the bowl halfway through mixing.

Switch to the paddle attachment. Add the flour mixture to the mixing bowl. Mix on low speed until the dough starts to clump together and most of the dry bits at the bottom of the bowl are mixed in.

Dump the dough onto a lightly floured work surface and shape it into a smooth disc with your hands. With a rolling pin, roll the dough into a rough rectangle shape approximately 5x11-inches (28 x 13-cm) in size, and about ¼-inch (½-cm) thick.

Use a sharp knife to cut the dough into 12 even pieces. Using a small spatula, or an offset spatula, lift each oatcake onto the prepared baking sheet.

Place the oatcakes in the oven and bake them for 13 to 15 minutes, or until the edges are golden. Set the pan on a cooling rack and let the oatcakes cool completely. They will crisp up as they cool. Serve with tea, butter, cheese, fruit, or anything else you like.

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

Scottish oatcakes

wholemeal flour,

sugar

½ tsp bicarbonate of soda

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.

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