oat cakes
- Number of Servings: 10
Ingredients
1 cup oats (Scottish or Irish style porridge oats) 1/3 cup oil2 TBS SACO Buttermilk Blend3 tbs sunflower seeds1 tbs flax mealDash salt Boiling water
Add herbs or spices for sweet or savory cakes.
Preheat the oven to 350F and dust two baking trays with flour. Mix all the dry ingredients in a bowl. Pour the oil into a well in the center, then pour in enough boiling water to bind it into a firm, not sticky, dough. Work quickly. Don’t worry if you over-water a bit – you can remedy the situation by adding more oatmeal.
Form the dough mixture into a ball and leave it to rest for 5 to 10 minutes. Roll out the dough on a floured surface (dust with flour, too, if it’s sticky) to about 2 inches thick.
Cut out discs with a cookie cutter (2 - 3 inches). Place on the baking trays and bake for 20 minutes, then turn and bake for a further five to 10 minutes. Cool on a rack. Store in an airtight container.
Serving Size: 10 2 cake servings
Preheat the oven to 350F and dust two baking trays with flour. Mix all the dry ingredients in a bowl. Pour the oil into a well in the center, then pour in enough boiling water to bind it into a firm, not sticky, dough. Work quickly. Don’t worry if you over-water a bit – you can remedy the situation by adding more oatmeal.
Form the dough mixture into a ball and leave it to rest for 5 to 10 minutes. Roll out the dough on a floured surface (dust with flour, too, if it’s sticky) to about 2 inches thick.
Cut out discs with a cookie cutter (2 - 3 inches). Place on the baking trays and bake for 20 minutes, then turn and bake for a further five to 10 minutes. Cool on a rack. Store in an airtight container.
Serving Size: 10 2 cake servings
Nutritional Info Amount Per Serving
- Calories: 112.6
- Total Fat: 8.9 g
- Cholesterol: 0.2 mg
- Sodium: 23.9 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 1.3 g
- Protein: 1.9 g
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