NOVA SCOTIA OATCAKES
Steps:
- Preheat oven to 400 degrees and line baking sheet with parchment paper.
- Dissolve baking soda in hot water (add a little more water if needed).
- Combine dry ingredients with butter, then add dissolved baking soda.
- Mold into a dough ball, then press it out onto a baking sheet. You can roll it out with a dough pin to make it thin as you want it to be (I recommend about 1/4 inch thick.)
- Cover and chill for 10-15 minutes to firm up the dough, then remove the oatcakes and score down the middle and across to make 8-10 squares (you'll use these lines for clean cuts after it's done baking).
- Bake for 12-15 minutes until they are golden brown. They should be crisp and crunchy, not chewy.
- Separate the cakes along the score lines with a thin knife and then allow them to cool.
- Enjoy with your favorite coffee or tea or add them to your day pack for some quick energy during a hike or a long road trip.
Nutrition Facts : Calories 275 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 202 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
NOVA SCOTIA OAT CAKES
Make and share this Nova Scotia Oat Cakes recipe from Food.com.
Provided by Aroostook
Categories Canadian
Time 22m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Add soda to boiling water and let stand until cool.
- Mix together flour, baking powder, salt, bran flakes, rolled oats and sugar.
- Cut in shortening; add water and soda.
- Roll out thin on a floured board.
- Cut into 3 inch rounds.
- Bake in hot oven until golden brown.
Nutrition Facts : Calories 501, Fat 27, SaturatedFat 6.7, Sodium 388.4, Carbohydrate 61.1, Fiber 3.6, Sugar 26.6, Protein 6
NOVA SCOTIA OATMEAL ROLLS
By The Canadian Living Test Kitchen The dough is enough to make a dozen moist, nutty-flavored rolls or two delicious loaves of bread. Prep and Cooking time does not include rise time.
Provided by Benthe Danish
Categories Yeast Breads
Time 1h5m
Yield 12 Rolls, 12 serving(s)
Number Of Ingredients 12
Steps:
- In small bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.
- Meanwhile, in large bowl, stir together remaining sugar, boiling water, rolled oats, butter and salt
- Till sugar is dissolved and butter is melted.
- Let cool to lukewarm.
- Stir in yeast mixture and eggs.
- With electric mixer, beat in 2 cups (500 ml) of the all-purpose flour and whole wheat flour.
- With wooden spoon, stir in enough of the remaining all-purpose flour to make soft dough.
- Turn out dough onto lightly floured surface;
- Knead until smooth and elastic, 8 to 10 minutes, adding enough of the remaining flour as necessary.
- Place in greased bowl, turning to grease all over.
- Cover with plastic wrap;
- Let rise in warm draft-free place until doubled in bulk, about 1 hour.
- Punch down dough; turn out onto lightly floured surface.
- Divide into 12 portions.
- Shape each into ball, stretching and pinching dough underneath to make tops smooth.
- Place 2 inches (5 cm) apart on greased baking sheets.
- Cover and let rise until doubled in bulk, 30 to 45 minutes.
- Topping: Brush with beaten egg; sprinkle with rolled oats.
- Bake in centre of 375°F ( 190°C) oven until roll sounds hollow when tapped on bottom, about 30 minutes. Remove from pans;
- Let cool on racks.
NOVA SCOTIA OATMEAL BREAD
Make and share this Nova Scotia Oatmeal Bread recipe from Food.com.
Provided by Northern_Reflectionz
Categories Yeast Breads
Time 5h20m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Pour boiling water over the oats.
- Add butter or marg.
- Stir and allow to stand until cool.
- Add molasses and salt.
- Dissolve yeast and ginger in 1/2 cup warm water. Let stand 10 minutes.
- Add to oatmeal mixture, mixing well.
- Add whole wheat flour and wheat germ slowly, mixing well after each addition.
- Add enough white flour to make a stiff dough.
- Turn out onto a floured board and kneat until smooth and satiny.
- Place in a greased bowl.
- Cover and let stand til double in bulk (about one hour).
- Shape into 2 loaves and place in greased bread pans.
- Cover and let rise til double (about an hour).
- Bake 350F 50-60 minute until well browned.
- Unmold and cool on a rack.
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