Oatcakes Recipe

I LOVE oatcakes - they are fast, simple and delicious. But did you know that oats have a lot of good things in them? Here's a breakdown of the nutrition!!!!

This is easiest with a kitchen scale to weigh the ingredients.

155 g whole oats (organic, if possible)

140 g whole oats (organic, if possible)

70 mL. olive oil

105 mL. boiling water

salt, to taste

Take the 155 g. whole oats and place in food processor or blender - blend until turned into a flour (you're making oat flour!!!!) you can decide if you want a coarse or fine grind.

Combine the whole oats with the ground oats, add the oil and salt and water. Mix.

Let sit for a few minutes. Scoop about 1/3 of the dough into a ball and press with your hands. Place the ball between parchment paper and roll out. The thickness is up to you. We prefer thick oatcakes that are soft and delicious, but thinner ones work too!

Using a biscuit cutter, round cookie cutter or even upside-down glass, cut rounds, re-roll the extra dough and keep going.

Place the oatcake circles on a parchment-paper covered pan and bake for 17 minutes, flip and bake 8-10 minutes more, depending how soft you like them.

Can be eaten warm, also work well on car trips or picnics. You could serve them with jam, nut butter, hummus, dips, or just enjoy them plain.

These are adapted from a traditional Scottish oatcake and we love them! Ours are not the traditional kind, but our own adaptation that is softer.

Here's some amazing information about the history of Scottish oatcakes.

This is what the oatcakes look like on the previous website, not our version.

We ate ALL of the oatcakes today, before taking a picture, but we'll try to update soon with a photo.