Scottish Oat Cakes

 

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Scottish Oat Cakes
Between us, Will and I have over a century of experience as cooks and bakers, but we have to admit that vegan-gluten-free-low-sugar baking is the biggest challenge we have yet encountered. Commercially prepared gluten-breads are generally loaded with sugar with the consistency of ash, and anything palatable contains egg or dairy. So, I have been tweaking (with various degrees of success) my pre-gluten-intolerant recipes for breads. Today, however, was an unqualified success! These oatcakes taste just like the ones we have enjoyed on each of our numerous trips to Scotland. They are crisp, light, and have a very pleasantly nutty taste (thanks to the hemp seed). They will be a great addition to our afternoon tea (or, with a wee dram – Will) , especially if served with a bit of unsweetened fruit spread. They are listed as easy to prepare, and they are — just be aware that you will be working with a relatively stiff dough and that you may need a bit of patience to get it rolled thinly enough. Note: These are not a snack food! But if you eat them as one of four or five smaller meals in a day, they won’t break the bank, and they will provide you with far more protein than the equivalent calories’ worth of corn chips or commercially prepared crackers! ~ Glyn and Will
1 1/2 cups old-fashioned oats
1/2 cup oat flour
1/2 cup oat flour
1/2 cup hemp seed 1/4 tsp. salt
1/4 tsp baking powder
5 tbsp vegan margarine
1/2 cup soy milk

Procedure
1 Preheat the oven to 425°
2 Combine the dry ingredients and mix well with a fork, breaking up any lumps.
3 Cut in the margarine.
4 Add the soy milk and mix thoroughly to produce a fairly stiff dough.
5 Roll the dough between sheets of waxed paper to 1/4″ thickness.
6 Cut into rounds and transfer to a baking sheet lined with parchment paper.
7 Gather up the dough scraps and roll and cut again.
8 Bake for 12 minutes or until the edges are golden.
9 Cool on racks.

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Servings: 12
Yield: 24 crackers
Degree of Difficulty: Easy
Oven Temperature: 425°F
Preparation Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Nutrition Facts
Serving size: 1/12 of a recipe (1.9 ounces).

Nutrition Scottish Oat Cakes
Recipe Type
Bread, Breakfast, Brunch, Gluten-Free, Grains, Vegan
Recipe Tips
Roll the dough as evenly as possible so that the crackers will cook at a uniform rate. Watch for those that brown too quickly and remove from the oven

This entry was posted by Glyn Ruppe-Melnyk.

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