This healthy, crisp oat “cake” is actually more of a cracker than a cake, in that it is eaten with cheese, smoked salmon and/or pickled jam. At one time, oatcakes were considered the bread of Scotland. Nowadays, store-bought or homemade oatcakes can be found in most Scottish homes, and indeed the rest of the UK.
Are oats gluten-free?
Making these gluten-free is easy as oats are naturally gluten-free, but buying gluten-free certified oats is necessary as some processing plants share their facilities and machines with gluten products, potentially contaminating the oats with gluten.
Are they healthy?
As oats dominate in this recipe, so it’s good to know that they are super healthy for us, promoting good gut bacteria, providing powerful antioxidants which in turn reduce inflammation and lowers blood pressure. Rich in fibre and healthy carbs, oats also increase the feeling of fullness, great for anyone on a weight-loss program. Young children and toddlers who are fussy eaters may warm to the idea of oatcakes, especially if topped with their favourite jam or spread.
How to eat oatcakes:
Oatcakes are hugely popular to serve with cheese boards or Ploughman lunch. On their own, oatcakes can seem a bit plain, but adding a sharp cheddar with some Ploughman’s pickle, they transform into an indispensable cracker. They also work well with cream cheese spreads or dips and even peanut butter!
If you’ve had oatcakes before and miss them, here’s an easy gluten-free recipe for you to make 40 cakes that keep for at least one week. They are great to curb your hunger and best of all, good for you!
Gluten-Free Scottish Oatcakes
- 150g gluten-free rolled oats
- 150g gluten-free ground oats or store-bought oat flour
- 2 teaspoons psyllium husk
- ¼ teaspoon baking powder
- 85g butter, at room temperature, cut into small pieces
- 1 tablespoon olive oil
- 100-150ml boiling water
- ½ teaspoon salt
- A pinch of cracked black pepper
- Add all the ingredients listed into a medium bowl, using a fork until the mixture comes together as a soft dough. Add more boiling water if it appears too dry and crumbly.
2. Cover and leave to rest for 15 minutes to allow the oats to absorb the water.
3. Preheat oven to 180°C/350°F.
4. Knead the dough in the bowl until it looks well combined and semi-smooth.
5. Line two baking trays with baking paper or silicone baking mats.
6. Place the dough on top of a sheet of baking paper and cover the dough with a large piece of plastic film. Roll out the dough as thinly as possible. Using a 5cm round cutter, stamp out the oatcakes and place them on the prepared baking trays using a lightly floured spatula. Keep rolling out the offcuts until no more dough remains.
7. Bake on the middle shelf for 25 minutes, or until they appear golden along the edges. Make sure they are cooked thoroughly and slightly golden, otherwise the oatcakes will taste like under-cooked porridge.
8. Allow to cool down on the tray for several minutes before transferring them to a wire rack to cool down completely.
9. Store the oatcakes in a sealed container, preferably a tin container, which keeps the oatcakes crisp and dry.
- Makes 40 oatcakes approximately
- Keeps for 1 to 2 weeks
- Serve with cheese, chutney, smoked salmon or dips