WAIT WHAT!? There might be trace milk products in commercial oatcakes!
Yes, this is true. I took the ‘must be 100% vegan’ plug out of my asshole a long time ago. During that time I also gave up on my western Philosophy degree shy of a few courses (in retrospect, this was me continuing to take myself too seriously). Not to mention chilling out my activist streak. Balance, since then, is what I strive for.
So you’ve had to have had one. Soft, delicious, and dense, the elusive cafe-style Oat Cake. Hopefully it was a good one, ’cause I’ve been acquainted with its dry, crusty cousin, too. The one I particularly love is sold at Second Cup coffee house in St. John’s, Newfoundland. They even used to sell them in bulk at Costco. Since moving to a borough just outside Philadelphia, I’ve once again become desolate. LIFE WITHOUT OATCAKES IS NO LIFE AT ALL.
Until now. Fueled by a fit of oatcakeless despair, I give you THE oat cake recipe. Our delicious friends can now be made in the comfort of your own home, wheat-free, using organic, unrefined ingredients.
And yes, you’re welcome.
The Renaissance Oatcake
Recipe makes about 9 small or 4 large oatcakes. See notes if doubling recipe.
3/4 c. oat flour
1/2 c. quick oats
1/2 c. ground rolled oats*
1/2 c. millet flour**
dash to 1/4 tsp. salt***
1 1/4 tsp. baking powder
1/3 c. blond sugar
CUT IN BUTT’R:
1/2 c. earth balance
COMBINE WET & ADD TO DOUGH:
3-4 tbsp. non-dairy milk
1 tsp. vanilla
- Preheat oven to 325 f.
- Pour rolled oats into a food processor and pulse ’til roughly chopped.
- Combine with quick oats, flour, salt, and baking powder.
- Cut in Earth Balance butter with hands.
- Mix milk and vanilla, add to batter.
- Roll out onto floured surface with rolling pin or hands (yes! love it!), and cut into 2.5-3.5 inch round, 1/2-1.5 inch thick, discs.****
- These can bake straight from the freezer, so freeze what you don’t need and put the rest on a baking sheet.
- Bake at 325 f for 18 minutes (1/2-inch thick, 2.5-inch round) or 20 minutes (1-inch thick/3.5 round).
- They shouldn’t really brown at all, which means they are slightly under-baked and need to be left on the baking sheet 5-10 minutes before setting on a cooling rack. Get antsy and they may fall apart before setting. The key to the perfect oatcake is under-baking it so it remains soft.
*use all quick oats if you can’t be bothered with the extra step.
**sub spelt or barley if no millet.
***use himalayan salt for boosted mineral-awesome.
****RE: SIZE OF OATCAKE: Cafes typically serve 1-inch thick, 3.5-inch round oatcakes. The smaller size makes them more like the cookies, so it depends what you’re going for.
*****RE: Doubling recipe: This recipe doubles easily, but increase the salt and baking powder 1.5x, not 2x… so 1/4 tsp. salt and 1.5 tsp. baking powder.
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