Scottish Highland Vegan Oatcakes are the perfect introduction to Scottish cuisine.
Oatcakes are one of my favourite bakes.
Delicious and low in sugar!
Perfect for between-meal snacks, breakfast, and accompaniments to soups and stews.
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 then cooked over a fire.
Oats would have helped the soldiers sustain long marches and ward of hunger!
Oats are the perfect brain food.
Good news for all off us!
Scottish Highland Vegan Oatcakes
- Baking tray, and greaseproof paper if your trays are not non-stick
- Biscuit cutter
- Rolling pin, or even a can of beans at a pinch!
- 620 grams Medium-cut/pinhead/coarse oatmeal (not rolled or porridge oats) plus a little extra for sprinkling during rolling out
- 1 tsp Baking powder
- 1 tsp Caster sugar Optional, or use date or coconut sugar
- 1 tsp Salt
- 300 ml Boiling water
- 4 tbsp Vegetable oil I have not found a way to replace the oil in oatcakes as its kind of traditional to make oatcakes with some sort of fat. But I am going to try again and if I create an oil free oatcake I will add the recipe here. So be sure and check back to my site later.
- 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 lined with greaseproof paper if necessary. 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 a different shape, roll out the dough into a side plate or small dinner plate sized circular shape. Using a knife cut each circle into 4 triangles. Each triangle is traditionally known as a ‘Farl’.
- Alternatively use any biscuit cutter you like, but be sure to keep a close eye on the baking times as different sizes and thicknesses will finish baking at various times.
- Serve your Oatcakes with any type of plant-based cheese. I love using vegan soft cheese or vegan Violife cheddar- style cheese. Add thin slithers of cucumber, sliced cherry tomatoes or halved olives for extra yumminess.
- Oatcakes are ideal traveling or picnic food.
- My family enjoy oatcakes and cheese, with warming bowls of Vegan Irish stew. A perfectly balanced meal, ideal for autumn and winter. Very inexpensive but highly nutritious.
- I am going to be experimenting with an oil-free vegan oatcake. Fingers crossed I will create one that is comparable with a traditional Scottish oatcake!
For another traditional Scottish bake check out my vegan Scottish Border Tart recipe!
Scottish Highland Vegan Oatcakes