I make these healthy oat cakes as a “go to” snack when I’m heading out the door but need something quick and healthy to get me through to the next meal.
They are hardy so you can put them in your pocket or bag and they won’t crumble. And they last a long time when stored in an airtight container.
Original oat cakes are made with Scottish oatmeal or steel cut oats, though through the years my recipe has morphed as my diet changed.
I now use home milled flour and add cinnamon, Himalayan sea salt, dried cranberries, raisins, and flaked sunflower & pumpkin seeds for extra nutrition.
These cakes are tasty on their own, unlike the original “dust in your mouth” cakes that need a dollop of butter or jam to make them palatable.
I rotate a mix of grains such as: rye, buckwheat, oats & spelt, using a combination of whatever I happen to have going.
A few of my own edits from traditional recipes: I don’t add the sugar and use vegetable shortening instead of butter without melting it. I also don’t add the baking powder to get a “harder” more durable cake. When baking with gluten free flour, you will need to add about 1/4 c psyllium husk for every cup of flour. I also add some tapioca starch to make harder cakes.
As well, I make a big batch using about 4 cups of home milled grain as the cakes store really great for a long time. I also use a cookie cutter and cut them into circles because it helps them from crumbling as many oat cakes are typically cut into triangles. ( a good size is a ring from a regular size canning jar as a cutter).
As well, when one side is golden, I flip them to brown the other side which also helps them to be a little more durable. And there is no need to grease the baking sheet.
One last mention, as I use home milled flour I can bump up the oven to 400c without burning them, but flip them closer to the 10 -12 minute mark on each side as they turn golden.
2 c milled grain (mix of oat, buckwheat, rye)
1/2 c flaked grain (any)
1/2 c psyllium husk (click here to learn about psyllium husk)
2 T tapioca starch
1/2 tsp himalayan sea salt
1 cup vegetable shortening
1 – 1 1/2 cup water (hot)
1/2 c raisins, currants or dried cranberries
1/4 c flaked raw pumpkin seeds or raw sunflower seeds
1T orange peel, finely chopped ( I keep bunch in the freezer for baking)
1/4 c flaked whole hemp seed
Preheat oven to 400°F.
Mix all ingredients together, let sit for a couple of minutes. If the dough is too stiff add a little more water.
Roll dough out on floured board about 1/4 inch thick. With a 2 to 3 inch round cutter, cut dough into rounds. Re-roll and cut scraps. Place oatcakes about 1/4 inch apart on baking sheet.
Bake until your cakes are golden, approximately 10-12 minutes (each side) , flip to bake both sides. Let cool on a rack. Enjoy plain, serve with jam or cheese, or use them to build hors d’oeuvres. Store in airtight container for up to 6 months.
Makes about 55 x 2 3/4″ rounds ( a good size is a ring from a canning jar as a cutter)