The incredible, edible, oatcake.
Sometimes you just need something to go right. It doesn’t have to be big, but you could really just use SOMETHING. Enter oatcakes. Oatcakes are kinda like biscuits but without the tons of fat in the mix. They are kinda like rolls, but without yeast or kneading. They’re kinda like english muffins, but without all those high maintenance nooks and crannies. They’re good for breakfast, they’re good for lunch, they’re good for dinner, and they’re spectacular anytime in between. And, are you ready for the icing on the proverbial cake, they’re healthy. BAM! Eat that! No really, you should totally make and eat these!
The only downside I see to this recipe is that you need to use a little foresight as the oats and buttermilk need to sit for 8 hours or overnight. So just keep that in mind.
Slightly adapted from Momma’s Minutia
2 cups rolled oats
1 1/2 cups buttermilk
1 teaspoon salt
1 teaspoon baking soda
2 cups flour (I did half white, half wheat)
2 Tbs. sugar (optional)
In a large bowl, mix the oats and buttermilk together, cover and let sit out, unrefrigerated overnight (or at least 8 hours). When you’re ready to bake, preheat the oven to 350 deg. F. Mix together the rest of the ingredients, kneading them with a little extra flour or milk, depending on how dry or wet it is. The goal for texture is mostly dry but just a little sticky. Flour your counter and smooth out the dough to between a 1/2 inch and 1 inch thick. Cut them into whatever shapes you’d like and place them on a buttered cookie tray. They won’t spread much, so you don’t need a lot of room in between them. Bake them for 25-35 minutes (depending on thickness, I prefer to error on the side of underdone so they’re not dry).
Awesome warm with butter and jam, or cold with eggs and bacon, or any number of delicious options. Enjoy.
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