Friday, November 30, 2012


My last name is Scottish, yet I do not know much about the traditional meals they have in Scotland.  I suppose that is why I found it so fun to stay at the bed & breakfast that we did in Vermont (West Hill House).  The owner Peter is from Scotland, accent and all :) .  One morning these Scottish oatcakes found their way to the table.  Peter explained this is a traditional Scottish dish served for breakfast or snacks.  They are served with jams, marmalades and cheese customarily.  Jeff and I absolutely loved these simple cake/ crackers made from oats and water.  I just had to learn how to make these.  I did my research and found a recipe without sugars.  A blogger from England thanks Bread, Water, Salt, Oil.
This was simple enough to whip up, easy to store, and a filling little treat in the morning.  This I suppose will be a new staple in my house, hopefully yours also.

Little Layla wanted some!

Healthy Tidbits: low in cholesterol, low in sugar. High in Manganese, Phosphorus and Selenium.

Servings:  12-15  Size:  1 cake  Calories:  56  Fat:  1.7g  Carbs:  8.7g  Fiber:  1.3g  Protein:  1.7g Sugar:  0g  Sodium:  54mg


  • 2 cups oats / old fashion oatmeal
  • 3/4 cup hot boiling water
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tbsp. butter melted

Pic 1       Pic 2

Pic 3

Get Cooking:
Grind 1 cup oats into a medium texture using food processor.  Grind 1/2 cup of oats into a fine powder texture.  And leave the other 1/2 cup as is.  In a large bowl combine these oats, baking powder and salt.  Create a well in middle of dry ingredients and add melted butter (pic 1).  Next add boiling hot water, while mixing, until you form a stiff dough (pic 2).  Use a little finely ground oatmeal to dust surface you will be rolling this dough out on.  Roll dough until it is very thin.  However thin you get it is how many cakes you will get out of it.  Use a biscuit cutter or like I used an empty tomato can washed and dried to cut out your cakes (pic 3).  Place on an ungreased baking sheet and bake in oven for about 15 minutes.  You want to make sure edges are browned but not the center of the cake.  Let cool on wire rack and enjoy.  Yum, Yum!

No comments:

Post a Comment