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Friday, July 04, 2008

Using old oats (not wild oats)

These are SO easy to make, last for ages,are delicious and healthy so I think a great recipe even if you aren't out seeking wild oats.

Oat cakes basically involve oats, water, a pinch of salt, and a little fat.

You warm up some water and mix in a bit of butter to melt. Then mix that warm liquid into your oats in a bowl until they are of a nice pasty, sticky consistency.

Roll them out on a board - you can use a few more oats or some flour to reduce stickiness if you like, and bake in a medium oven for about 15 min on baking parchment paper. Keep an eye on them to see when they are ready.

Rolled oats are better because they have been softened up a bit and the starch powder helps to stick them all together.

As you can see I got all romantic with them. I hardly ever get to use thes nice pastry cutters from Anna so thats another good reason to make oat cakes.

I believe the scots used to leave the oat cakes by the fire overnight to dry out so I guess a low oven is also suitable.

They are so yummy and the better the oats the yummier they will be but I used some pretty crummy old rolled oats from the cupboard and they were fab. A really satisfying snack and a great way to use up old oats.

I kept them in a tin and they lasted about a week and still tasted great.

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