Christina’s Scottish Oatcakes

Scottish Oatcakes can easily be made in your kitchen and are naturally gluten free. Perfect for breakfast, brunch a snack or cheese platter.

You should really get to know Scottish Oatcakes. Scotland Now (an online Scottish publication for a global audience, and a subsidiary of Scotland’s Daily Record) and I are going to help.

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Once Scots leave their homeland, we miss so many foods from home that it actually seems that we’ve left part of ourselves behind. From a full Scottish breakfast, with potato scones, square sausage and black pudding, Cullen Skink, Scotch broth and sausage rolls, to cream buns, cranachan and snowballs, there are just too many to mention.

I’m sure this is applicable for many people who emigrate from other countries all over the world, but Scots are particularly passionate about our food (and drink). To add to the other Scottish recipes I’ve shared on Scotland Now, since I’m their featured “chef” this month, will be Scottish oatcakes.

What are oatcakes?

Oatcakes are truly unique, not being a cake in any way, shape or form, and not really being what we would term a “cracker”; oatcakes are in a class by themselves. If you’ve never tasted a real Scottish oatcake, put it on your culinary bucket list, or your baking list.

You can make them yourself using the recipe that follows (it is extremely easy using a food processor). However, you should know that not only are they really versatile and delicious, they are sugar free, gluten free and really quite nutritious and healthy.

Are Oatcakes Good for You?

Absolutely, yes! Oatcakes are very good for your health! Oatcakes are essentially almost all oats, which contain vitamin B1, B6, folic acid, iron, magnesium, zinc and more minerals. You can read more about it on Nairns Oatcakes website.

You may also enjoy more of my Scottish recipes.

I usually just eat them with butter, and when using a really good quality butter, such as Kerrygold, the flavor of the oatcakes is simply enhanced. Of course, they can also be served with jam, marmalade or honey, or alongside soup, or with cheese. They are savory, but can be sweetened with the topping you choose, so I hope do choose to try them!

Christina’s Scottish Oatcakes

recipe by Christina Conte                makes 1 dozen triangular oatcakes
FULL PRINTABLE RECIPE BELOW

Preheat oven to 375°F (190°C)

Place the oatmeal in a food processor and process until it has become like flour; a few hard pieces are fine. I love Hamlyn’s Pinhead Oats from Scotland.

Add the salt, butter, and baking soda and begin to process.

 Then add the hot water through the feed tube on top until the mixture just comes together.

Sprinkle some oatmeal flour on the workspace and working quickly, divide the mixture in two.

Roll out into a round shape, about 1/4″ thick and cut into sixths. Repeat with the second half.

You can trace around a plate for clean edges if you like. As you can see in the lower left photo below, I trimmed one and not the other. A large cake lifter is excellent for moving the oatcakes to the tray, as well as moving cakes.

Place on a baking sheet (I use a silicone mat), and bake for about 20 minutes.

Allow to cool, then store in a tin.

You can warm them in the oven just before serving, or just as they are with butter, jam, or cheese. The slate board and old fashioned scale are both very Scottish props. Aren’t they lovely?

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Christina's Scottish Oatcakes

Yield: 12

Bake Time: 20 minutes

Total Time: 20 minutes

A gluten free oatmeal "cracker" that is part of Scottish cuisine.

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Ingredients

• 1 ¼ cups (225 g) steel cut (pinhead) oatmeal (with a little extra for sprinkling on workspace)
• 1/2 tsp Kosher or sea salt
• 1 oz - ¼ of a stick (28 g) butter (or lard) or (Miyoko's) vegan butter for vegan oatcakes
• 1/4 tsp baking soda
• 4 Tbsp hot water

Instructions

1. Preheat oven to 375°F (190°C)
2. Place the oatmeal in a food processor and process until it has become like flour; a few hard pieces are fine.
3. Add the salt, butter, and baking soda and begin to process.
4. Then add the hot water through the feed tube on top until the mixture just comes together.
5. Sprinkle some oatmeal flour on the workspace and working quickly, divide the mixture in two.
6. Roll out into a round shape, about 1/4" thick and cut into sixths. Repeat with the second half.
7. You can trace around a plate for clean edges if you like.
8. As you can see in the lower left photo below, I trimmed one and not the other.
9. Place on a baking sheet, and bake for about 20 minutes.
10. Allow to cool, then store in a tin.

Notes

Nutrition info using butter (not lard).

Nutrition Information:

Yield: 6 Serving Size: 2 oatcakes
Amount Per Serving:Calories: 70Total Fat: 4.5gCholesterol: 0mgSodium: 0mgCarbohydrates: 6gFiber: 0gSugar: 0gProtein: 2g

Did you make this recipe?

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Life in LA…

I was lucky with a shot of this little hummingbird as I was taking pictures of my oatcakes!

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