Scottish Highland Vegan Oatcakes
Welcome to my first recipe post! Scottish Highland Vegan Oatcakes!
I’m very happy to be sharing my vegan oatcake recipe with my readers. Oatcakes one of my favourite bakes.
Delicious and low in sugar! There my son’s favourite morning snack for homeschool learning breaks.
I love traditional foods as well as plant-based cooking.
So combining the two is quite exciting for me!
I’m passionate about simple plant-based cooking that uses store-cupboard, traditional ingredients.
Also ingredients that are inexpensive and easily sourced is important.
Good food does not have to mean inexpensive, inaccessible food!
I live on an island, so I am limited to what shops and foods I can source.
I would love to know how you get on with this recipe. Be sure to leave a comment.
Short History Of Oatcakes:
Oatcakes have been around in Scottish history for thousands of years.
Historically, 14th century Scottish soldiers carried their own bag of oatmeal, complete with a piece of metal for cooking.
Water was added to the oatmeal to make a dough and this cooked over a fire.
Oats would have helped the soldiers sustain long marches and ward of hunger!
Good news for my homeschooled son when it comes to exam time! Oats are the perfect brain food.
Check out the Nairn oatcake website for an Oatcake timeline!
A Few Dietary Benefits Of Oats:
- Oats are high in the fibre Beta glucan.
- Beta glucan keeps us feel fuller for longer, and helps promote good bacteria in our guts.
- Beta glucan is really good for our cholesterol levels and maintaining heart health.
- Oats can help keep our blood pressure at the correct level.
- Oats may help stabilize blood sugar levels.
- Oats are full of antioxidants, which help keep our bodies and immune system in tip-top condition.
- Check out Medical News Today for more nutritional information.
Most importantly oats just taste good!
And Vegan Scottish Highland Oatcakes taste even better!
Especially as the recipe was concocted up in a Scottish Highland Kitchen!
Scottish Highland Vegan Oatcakes:
Scottish Highland Vegan Oatcakes
- Baking trays
- Mixing bowl
- Rolling pin
- Measuring jug
- Weighing scale
- Biscuit cutter
- Measuring spoons
- Wooden mixing spoon
- 620 grams Medium-cut oatmeal plus a little extra for sprinkling during rolling out
- 1 tsp Baking powder
- 1 tsp Caster sugar Optional
- 1 tsp Salt
- 300 ml Boiling water
- 4 tbsp Vegetable oil plus a little extra to brush on the baking trays
- Preheat the oven to 170 Fan/190 Celsius/375 Fahrenheit/Gas 5.Mix the oatmeal, salt, sugar and baking powder together in a bowl.
- Boil and measuring out the water into a jug. Prepare several baking trays by brushing a little oil over. I used 3 baking trays, but if you only have 1 or 2, then just bake the rest after the first batches are baked.
- Add the oil.
- Pour in the boiling water. And mix everything together.
- Bring the mix together into a dough. Knead gently to a ball. Sprinkle oatmeal on your worktop and place the oatmeal ball on top.
- Begin to pat down the dough with your hands. Squeeze together any cracked bits. They should easily mould back together. (To make rolling easier the dough can be halved and one part rolled out at a time).
- Roll out gently, making sure oatmeal is sprinkled under to avoid sticking. This part can take abit of time. Roll out until very thin. About half a cm.
- I used a 7 and a 1/2 cm biscuit cutter to gently stamp out circle 1/2 cm thick circular shapes. The oatcake stuck to the cutter as I lifted it up, and I gently popped it out onto the baking tray.
- Use a spatula if necessary to gently scrape the shaped oatcake of the worktop to the baking tray.
- Press back any oatcake dough together and roll out. Repeat until all the dough has been used. Try not to knead the dough to much.
- Place in the oven until very lightly brown, and the top is hard. Don't bake till golden! Baking times vary depending on oven and shelf position in oven. But oatcakes should be ready between 18-25 minutes. Check after 18 minutes.
For another traditional Scottish bake check out my vegan Scottish Border Tart recipe!