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Scottish Oat Cakes
These are easy if you can keep the flame on your stove low or if you have a heat-diffuser. To prepare, in a medium sized bowl combine the oats, flour, sugar, baking powder and salt. Mash in the fat with a fork or stiff fingers, continue mashing until the mixture is crumbly. Stir in enough water to make a stiff dough. Start off with 1/4-cup and add more as necessary to get the texture you want. Roll the dough out on a sheet of waxed paper until it's 1/4-inch thick or a little thicker. Better too thin than too thick. Cut small rounds and re-roll the scraps. Lightly oil (or butter) a large skillet or griddle. Arrange the oat cakes in the pan. Fry over medium-low heat until browned on the underside. Turn and brown the remaining side. Keep the heat low and watch the cakes closely. When they are well browned on both sides place them on a plate and cover with a clean cloth to keep them warm while you cook the next batch. Makes about 10 yummy Scottish oat cakes. These can serve as a plain hot bread or better yet, buttered and served with jam. They are perfect served with a fresh pot of tea, jam and a bowl of stewed prunes for breakfast.
[Home] [GFCF Recipe Index] [Frugal Food Storage] [Biblical Womanhood] [Archived Recipe Index] [Links] [New Blog] [Old Fashioned Education] [Prairie Homemaker] [My Mother's Blog] GFCF = Gluten Free & Casein Free
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