Christina's Scottish Oatcakes
A gluten free oatmeal "cracker" that is part of Scottish cuisine.
Ingredients
- 1 ¼ c steel cut oatmeal pinhead oatmeal or oat flour
- ½ tsp Kosher or sea salt
- 1 oz butter or lard
- ¼ tsp baking soda
- 4 Tbsp hot water
Instructions
- 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. If using oat flour, proceed to step 3.
- 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.
- Place on a baking sheet, and bake for about 20 minutes.
- Allow to cool, then store in a tin.
Notes
- Nutrition info using butter (not lard).
- You'll need a little extra oat flour for sprinkling on workspace.
- You can use Miyoko's vegan butter for vegan oatcakes.
- You can see from my photos the difference from trimming vs not trimming.
Nutrition
Serving: 2 | Calories: 81kcal | Carbohydrates: 11g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 135mg | Potassium: 1mg | Fiber: 2g | Sugar: 0.002g | Vitamin A: 59IU | Calcium: 9mg | Iron: 1mg
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