Ok so it all started when I was reading a book set in mid evil England, and the character mentioned oat cakes with honey, and I thought to myself “I must have these!” Then I thought more on it and realized they would make a great breakfast item to keep in the house.
So I scoured the internet and came up with about 50 variety of oat cakes – sigh – damn you internet why can’t anything be easy. And they all ranged from a pancake consistency to a cracker consistency – neither of which I wanted. I wanted a cookie/shortbread consistency.
So I made up my own – let’s now say there are 51 varieties to oatcakes on the internet.
Scottish Oatcakes
2 c Rolled Oats
2 c Scottish Oats – Scottish Oats are finely ground and have very similar consistency to flour
1/2 c Wheat Flour (if you don’t want to do flour go for more oats)
1/2 c Ground Flax Seed / Flax Meal
2 teaspoon Baking Soda
1 teaspoon Salt
1/4 c Brown Sugar – you can also sub in Maple Syrup, Honey, Agave Nectar or Molasses – keep in mind Molasses gives the dish a strong molasses flavor
1/2 c Coconut Oil (melted) and 1/2 c apple sauce – easy to make your own – just skin and boil two apples and puree
2 eggs
1 c Dried Cranberries – or other dried fruit
1/2 c crushed pistachios – or other nuts
- Other great additions, crystallized ginger, chia seeds, dark chocolate (sparingly)
- Mix dry ingredients (including brown sugar if that’s what you are using)
- Add in eggs, applesauce and coconut oil, berries and nuts
If you use honey etc instead of brown sugar add that in now
- If it’s too think slowly add a couple of teaspoons of water
- You can spoon these onto a non stick cookie sheet – or use those nifty muffin top pans
- Bake at 300 for 15 minutes until they are firm and don’t crumble apart
Crumble in your yogurt, eat them as cookies, have them before you go workout – very versatile little snacks – very low in sugar and high in fiber. Also I make some of them somewhat bite sized to keep as quick pick me ups.
