Oatcakes

28 Feb
by FrancineA photo of Oatcakes

I’ve mentioned before that I love River Cottage…the tv show, the cookbooks and all the great food activism the River Cottage crew leads.  If you’ve never seen River Cottage, there are clips on youtube. (As US residents we can’t see the official clips because they are on a UK website, since it’s a UK show.)

When I borrowed River Cottage Everyday from the library a month ago, I devoured the recipes.  But the one thing I’ve made many times since is Oatcakes.

I really like this recipe because it can be made two different ways.  You could take it in a savory direction and end up with oat-y crackers, or you could take in in a sweet direction and end up with a treat that’s cinnamon-y and similar to American graham crackers.  I enjoyed topping the savory version with cheese and the sweet version with honey or jam.  Below is my adapted recipe.

Oatcakes

(Adapted from River Cottage Everyday: Bill Rona’s Oatcakes)
 
Ingredients:
  • 1 1/3 cups oat flour (oats pulsed in the blender until flour-like)
  • 1 cup quick oats
  • 1/3 cup ground flaxseeds (whole flaxseeds pulsed in the blender until flour-like)
  • 1 tsp. salt
  • 1 tsp. ground black pepper, if you are making the  savory version
  • 1 tsp. cinnamon and 2 Tbsp. sugar, if you making a sweet version
  • 1/3 cup olive oil, but you can use any high quality oil of your choice
  • About 3/4 cups boiling waterA photo of the oatcakes with coffee
Directions:

Mix dry ingredients together.  Make a well in the center and pour oil into the well.  Stir.

Then very slowly add boiling water and stir until a firm dough is formed.  Be careful with this step because you may need more or less than 3/4 cups boiling water.  (If you add too much water you can repair the dough by adding more oats.)

Once you have a firm dough, shape into a ball and let rest for a few minutes.  Place the dough ball on one sheet of parchment and cover the dough ball with a second sheet of parchment.  Roll the dough until it is 1/4 inch thick. 

Then cut with a large round cookie cutter.  I didn’t have a cookie cutter so I made one by rinsing out a pineapple can I salvaged from the recycling bin.

According to the original recipe, “the more you work the dough, the more crumbly it will become,” but I didn’t encounter this problem.  I reshaped the dough into a ball and rolled it out 4-5 times without it becoming crumbly.

Place oatcakes on lightly floured or parchment lined baking sheets.  Bake at 350 degrees for 20 mins. After 20 mins turn the oatcakes over and bake 10 more mins or until lightly browned.

You can top the oatcakes with jam, honey, cheese, cream cheese, deli meat, peanut butter or anything else you think would be tasty.  They keep for about a week if you store them in an air tight container.

Have you ever had an oatcake?  Would you be willing to give this British recipe a try?

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15 Responses to “Oatcakes”

  1. heilamonster February 28, 2012 at 3:55 pm #

    I love oatmeal and I am always trying to find new ways to eat it. I am def. going to have to try it out.

    • realocalcooking February 28, 2012 at 4:10 pm #

      Me too, which is why I’ve made these oatcakes many times since discovering the recipe. Let me know if you make them…and thanks for stopping by!

      • heilamonster February 29, 2012 at 4:45 pm #

        I made them last night and they are so good! I accidentally put both pepper and cinnamon/sugar- and It surprisingly didn’t ruin it. It added a little kick at the end.
        I just posted it on my blog- gave your blog credit of course!
        http://whencurious.wordpress.com/2012/02/29/a-delicious-discovery-oat-cakes/

      • realocalcooking February 29, 2012 at 5:01 pm #

        Thanks so much! I’m glad that you made them and enjoyed them. That’s good to know about the black pepper, in case I ever do the same thing! ;)

  2. Big Hungry Gnomes Food Blog February 28, 2012 at 4:34 pm #

    Such a good recipe, really looking forward to trying it out. Is it possible to use medium ground oatmeal instead of oat flour?

    • realocalcooking February 28, 2012 at 4:46 pm #

      The original recipe calls for 1 1/3 cup quick oats AND 1 1/3 cups old fashioned rolled oats, so I think using medium ground oatmeal would work fine.

      You can find a link to the original recipe, if you’d like to compare it to the recipe I posted. The link is at the beginning of the recipe.

      Let me know if you have any more questions. I hope you can make some oatcakes soon! :)

  3. Rachel February 29, 2012 at 9:00 am #

    Somewhat ironically, I love oats, but hate oatmeal! Hence, I’m always interested in anything using oats, except of course, oatmeal. These sound wonderful! Something Drew recently tried, which I’m now obsessed with, is breading chicken with oats. He made chicken fingers this way. SO good.

    • realocalcooking February 29, 2012 at 5:31 pm #

      :) Oat crusted chicken strips sound good! Did he add any spices? Did he prepare an anything to accompany the chicken? It’s always fun to hear what people get up to in the kitchen

  4. Year Of Healthier Living March 2, 2012 at 11:09 am #

    These sound delicious! Can’t wait to try. We are BIG fans of oatmeal and all things oat, so glad to have another recipe!

  5. Lydia March 28, 2013 at 7:39 am #

    Found your recipe on Pinterest and made these Oatcakes this morning. They are amazing! Thank you so much! Can’t wait to try making them with cinnamon!

Trackbacks/Pingbacks

  1. A Delicious Discovery: Oat Cakes « JUST TASTE - February 29, 2012

    […] look out to find new ways to incorporate oats in to homemade snacks. The other day I came across an Oat Cake recipe from the Real Local Cooking blog – not only did they look amazing but they could  be made sweet and […]

  2. Damsons! | Real Local Good - a mother and a daughter learn about real food, local food and cooking food - March 17, 2014

    […] we returned to Francine’s flat we looked through her River Cottage Cookbook to figure out what to do with […]

  3. Just Right: Oatmeal Apple Pancakes | Real Local Good - a mother and a daughter learn about real food, local food and cooking food - March 20, 2014

    […] oats and pulsing them in the blender.  If you make extra you can use in other recipes like the Oatcake recipe we did in the past.   Thanks, Francine for teaching me […]

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