A cross between a cracker and a biscuit, oat cakes are made and sold throughout the British Isles. Try them with cheese or butter and jam. These oat cakes will keep up to two weeks in an airtight container.
- 2 cups old-fashioned oats
- 1/4 cup light brown sugar
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1 cup oat flour, plus more for dusting work surface
- 1/4 cup nonhydrogenated shortening or vegan margarine, cut into small pieces
- 3/4 cup nonfat buttermilk
1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper, or coat with cooking spray.
2. Stir together oats, brown sugar, baking soda, and salt in large bowl.
3. Place oat flour in separate bowl. Rub shortening into oat flour with fingers until mixture is crumbly. Stir in oat mixture, then buttermilk.
4. Dust work surface with oat flour, then roll out dough to roughly 10- x 8-inch rectangle 1/4-inch thick. Cut rectangle into 12 squares with chef's knife. Cut each square into 2 triangles. Place triangles on prepared baking sheets, and bake 15 to 20 minutes, or until oat cakes are light brown. Cool 5 minutes on baking sheets, then cool on wire rack.
- Calories: 72
- Carbohydrate Content: 10 g
- Fat Content: 3 g
- Fiber Content: 1 g
- Protein Content: 2 g
- Saturated Fat Content: 1 g
- Sodium Content: 95 mg
- Sugar Content: 3 g