When Alan and I were in Scotland, we tried the vegan haggis, had a great gourmet vegan dinner in Edinburgh, and otherwise ate our weight in Scottish oatcakes that we found in a tiny corner store. We couldn’t believe our luck when we read the ingredients and found they were vegan!
I was determined to find them when we returned, but all the commercial brands in this country have animal ingredients or palm oil. So I determined to make my own.
Here is the recipe I came up with. Start them at least eight hours before you want to eat them because they do have to sit to soften.
– Linda Nelson
1 1/2 cups steel cut oats (I put them in my food processor to grind them down before beginning the recipe. Some texture is nice, but the cakes won’t hold together if you don’t take this step.)
1/2 cup spelt flour, whole wheat flour, or oat flour (just whir old fashioned oats in your processor or blender to make the flour)
1/4 cup vegan buttermilk (just add 3/4 teaspoon lemon juice or apple cider vinegar to soy milk, and allow to sit for a few minutes)
1/4 cup hot water
1/4 cup melted vegan butter (or use coconut oil)
1/4 teaspoon salt
1/4 teaspoon baking soda
Mix the oats and flour with the vegan buttermilk and hot water in a medium bowl. Cover, and leave on the counter overnight or enough time to have the ingredients soften.
In the morning, preheat the oven to 325. Mix the melted vegan butter, salt, and baking soda into the softened oat/flour mixture. Use your hands to mix into a dough that holds together. If it is too dry, add a tablespoon of buttermilk or soy milk.
Flour the counter, and flatten the dough before rolling it out to 1/4 inch thick. Use a mason jar or a biscuit cutter to cut out circles. Place 1/2 inch apart on a cookie sheet lined with parchment or a silpat.
Bake for 20 or 25 minutes until golden.
These are equally good served with a cup of tea and a spread of jam for breakfast or with mango chutney and a cold beer for an evening snack.
They are a pretty versatile and healthy snack providing plenty of fiber.