Skip to main content

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.
Labels:

Comments

Post a Comment

Popular posts from this blog

a Plea for Butter

The one item we are struggling to locate a regular supply for within 100 miles, is butter. Please help! The butter we found so far is either made from the cream on the top of the Duchy Milk or else from a tiny place in sussex that we cant go back to for a while.
8 comments
Read more

Life Returns to Notment - and my soul

It has been such a long time, we had so much cold and rain and snow this winter that I have hardly been down to the notment at all. A couple of weeks ago I did go, and collected some baby Alexanders , which went down very well with the family. They are very herbal, like fennel, aniseed or celery but stronger and with a distinct flavour. They work very well chopped up with mashed potato or in an omelette. Then yesterday I went back for a propoer look at the spring life. Many of the fragile little seedlings planted last year in their fleece-poo blankets are still alive if not exactly thriving - including a sage, some fennel cuttings, a feverfew and calamint. Sadly though, the huge ants nest has gone since the breeze blocks were sold to alocal builder who has been able to reuse them. I had been hoping to provide a new home for the ants, but failed to act in time and so now just have to wait and see if they managed to survive or not. I am fairly ignorant about the habits of ants, but...
5 comments
Read more

Poetry Fruit Garden: Goblin Market

I grew up on a diet of many delights, one of which was Goblin Market by Christina Rossetti . Living in Stroud some years ago, I felt a connection with this poem of my childhood far away, and this led me to make a film about the poem on Super8 . Now I have returned to Stroud, and at last, have a garden of my own. There is already growing a lovely cherry tree and an apple, some strawberries and the ubiquitous blackberries, and lots of herbs, and it came to me that this could become a fruit garden with a fruit fence strategically placed to screen the road at the back. And then I heard about the Hampton Court Palace Show gardens designed for poems , and although I think these seem to be rather clumsy and literal attempts to represent poems, undaunted I thought I could set myself the task of growing all of the Goblins Delights from Rossetti's most luscious of poems. Here is a list of all the fruits the Goblins tempt the two girls in the poem with: Apples Russet and dun,...
Post a Comment
Read more