>Scottish Oatcakes

>

Scottish Oat-Cakes, Updated

2 cups of Oatmeal
½ cup of regular or unbleached flour
1/3 cup of buttermilk
¼ cup of hot water
1/2 teaspoon-full of Himalayan salt
1 teaspoon of crushed flax-seeds (optional; these seeds make the oat-cakes more health-promoting, and they add nearly no calories)
1/2 teaspoon of aluminum-free baking powder, such as that made by Rumson  or Bob’s Red Mill
¼ cup of melted butter
1 teaspoon of coconut oil

Mix all ingredients together in a large bowl. Pat this mixture into a baking sheet until flat and about 1/8 inch thick. Heat your oven to 350 F.
I sometimes use a wafer iron or a quesadilla machine, and cook the oat-cake mixture until it stops steaming and releases from the iron easily. Bake until oatcake is brown and as crisp as possible.
Variations: add two teaspoons of sugar and/or ground walnuts.
©M-J de Mesterton

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Scottish Oatcakes

Scottish Oat-Cakes, Updated

2 cups of Oatmeal
½ cup of regular or unbleached flour
1/3 cup of buttermilk
¼ cup of hot water
1/2 teaspoon-full of Himalayan salt
1 teaspoon of crushed flax-seeds (optional; these seeds make the oat-cakes more health-promoting, and they add nearly no calories)
1/2 teaspoon of aluminum-free baking powder, such as that made by Rumson  or Bob’s Red Mill
¼ cup of melted butter
1 teaspoon of coconut oil

Mix all ingredients together in a large bowl. Pat this mixture into a baking sheet until flat and about 1/8 inch thick. Heat your oven to 350 F.
I sometimes use a wafer iron or a quesadilla machine, and cook the oat-cake mixture until it stops steaming and releases from the iron easily. Bake until oatcake is brown and as crisp as possible.
Variations: add two teaspoons of sugar and/or ground walnuts.
©M-J de Mesterton

Scottish Oat-Cakes

Scottish Oat-Cakes, Updated

2 cups of Oatmeal
½ cup of regular or unbleached flour
1/3 cup of buttermilk
¼ cup of hot water
1/2 teaspoon-full of Himalayan salt
1 teaspoon of crushed flax-seeds (optional; these seeds make the oat-cakes more health-promoting, and they add nearly no calories)
1/2 teaspoon of aluminum-free baking powder, such as that made by Rumson  or Bob’s Red Mill
¼ cup of melted butter
1 teaspoon of coconut oil

Mix all ingredients together in a large bowl. Pat this mixture into a baking sheet until flat and about 1/8 inch thick. Heat your oven to 350 F.
I sometimes use a wafer iron or a quesadilla machine, and cook the oat-cake mixture until it stops steaming and releases from the iron easily. Bake until oatcake is brown and as crisp as possible.
Variations: add two teaspoons of sugar and/or ground walnuts.

>Scottish Oat-Cakes

>

Scottish Oat-Cakes, Updated

2 cups of Oatmeal
½ cup of regular or unbleached flour
1/3 cup of buttermilk
¼ cup of hot water
1/2 teaspoon-full of Himalayan salt
1 teaspoon of crushed flax-seeds (optional; these seeds make the oat-cakes more health-promoting, and they add nearly no calories)
1/2 teaspoon of aluminum-free baking powder, such as that made by Rumson  or Bob’s Red Mill
¼ cup of melted butter
1 teaspoon of coconut oil

Mix all ingredients together in a large bowl. Pat this mixture into a baking sheet until flat and about 1/8 inch thick. Heat your oven to 350 F.
I sometimes use a wafer iron or a quesadilla machine, and cook the oat-cake mixture until it stops steaming and releases from the iron easily. Bake until oatcake is brown and as crisp as possible.
Variations: add two teaspoons of sugar and/or ground walnuts.

Scottish Oat-Cakes

Scottish Oat-Cakes, Updated

2 cups of Oatmeal
½ cup of regular or unbleached flour
1/3 cup of buttermilk
¼ cup of hot water
1/2 teaspoon-full of Himalayan salt
1 teaspoon of crushed flax-seeds (optional; these seeds make the oat-cakes more health-promoting, and they add nearly no calories)
1/2 teaspoon of aluminum-free baking powder, such as that made by Rumson  or Bob’s Red Mill
¼ cup of melted butter
1 teaspoon of coconut oil

Mix all ingredients together in a large bowl. Pat this mixture into a baking sheet until flat and about 1/8 inch thick. Heat your oven to 350 F.
I sometimes use a wafer iron or a quesadilla machine, and cook the oat-cake mixture until it stops steaming and releases from the iron easily. Bake until oatcake is brown and as crisp as possible.
Variations: add two teaspoons of sugar and/or ground walnuts.

Scottish Oat-Cakes

Scottish Oat-Cakes, Updated

2 cups of Oatmeal
½ cup of regular or unbleached flour
1/3 cup of buttermilk
¼ cup of hot water
1/2 teaspoon-full of Himalayan salt
1 teaspoon of crushed flax-seeds (optional; these seeds make the oat-cakes more health-promoting, and they add nearly no calories)
1/2 teaspoon of aluminum-free baking powder, such as that made by Rumson  or Bob’s Red Mill
¼ cup of melted butter
1 teaspoon of coconut oil

Mix all ingredients together in a large bowl. Pat this mixture into a baking sheet until flat and about 1/8 inch thick. Heat your oven to 350 F.
I sometimes use a wafer iron or a quesadilla machine, and cook the oat-cake mixture until it stops steaming and releases from the iron easily. Bake until oatcake is brown and as crisp as possible.
Variations: add two teaspoons of sugar and/or ground walnuts.

Scottish Oat-Cakes

Scottish Oat-Cakes, Updated

2 cups of Oatmeal
½ cup of regular or unbleached flour
1/3 cup of buttermilk
¼ cup of hot water
1/2 teaspoon-full of Himalayan salt
1 teaspoon of crushed flax-seeds (optional; these seeds make the oat-cakes more health-promoting, and they add nearly no calories)
1/2 teaspoon of aluminum-free baking powder, such as that made by Rumson  or Bob’s Red Mill
¼ cup of melted butter
1 teaspoon of coconut oil

Mix all ingredients together in a large bowl. Pat this mixture into a baking sheet until flat and about 1/8 inch thick. Heat your oven to 350 F.
I sometimes use a wafer iron or a quesadilla machine, and cook the oat-cake mixture until it stops steaming and releases from the iron easily. Bake until oatcake is brown and as crisp as possible.
Variations: add two teaspoons of sugar and/or ground walnuts.

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