Oat Cakes With Hemp Recipes

OATCAKE RECIPE

Steps:

• Preheat the oven to 180 degrees C
• Put the oatmeal in a large bowl
• Add the bicarbonate of soda and the salt
• Add the butter and hot water
• Stir well with a wooden spoon
• Finally use your hands to bring the soft paste together
• Sprinkle the work surface with oatmeal
• Roll out the dough - the thickness is up to you depending on whether you like thin or thick oat cakes
• Use a cutter to mark out the rounds
• Place on a baking tray
• Bake in the oven for about 20 minutes
• Remove from oven and allow to cool a little
• Place on a wire rack to cool completely
• Keep in an air tight container to keep for a few days.

HEALTHY OATCAKES WITH ROSEMARY

Steps:

• Preheat the oven to 350°F (180°C).
• If you are blending your own oatmeal from rolled oats, simply place the rolled oat in a blender or food processor and blend until you get a coarse flour.
• Mix the oatmeal, finely chopped fresh rosemary, and salt in a bowl, and add the extra virgin olive oil.
• Bring the water to the boil and add it to the bowl. Mix with a spoon and let it cool slightly. Then use your hands to form a dough. Feel free to add a bit more water if the dough feels too crumbly. Just add it a tablespoon at the time.
• Roll out the dough until very thin (3mm) and cut in circles with a round cookie cutter ( I used a 3 1/16 in - 78mm cookie cutter). If the dough is a bit sticky, I normally roll it out on a baking sheet, to avoid using additional flour.If the dough is too crumbly, don't add too much water. Simply roll out a quarter of the dough at a time.
• Place the circles on a flat tray covered with a baking sheet, no extra grease required.
• Bake until golden brown, for 15-20 minutes. If your oven doesn't cook evenly, make sure to turn the trays half-way through baking. Keep a close eye on the oatcakes in the last 5-8 minutes, to avoid overcooking them.
• When the oatcakes are ready, remove from the oven and allow to cool on a wire rack.

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.

NOVA SCOTIA OATCAKES

Steps:

• Preheat an oven to 375 F. In a large bowl, combine the oats, flour, sugar, salt, and baking soda. Add the shortening or butter and use 2 knives, a large fork, or your fingers to work the fat into the dry ingredients.
• Pour in the hot water and stir until everything comes together into a thick, sticky dough.
• You can roll the dough out on a well-floured surface, cut it into shapes, and set them on a large baking sheet. Or keep things simple and simply press the dough into an even 1/4-inch layer on a baking sheet. Score this large "cake" into smaller pieces: Use a knife to cut the dough into squares or rectangles or whatever shapes you like, but don't bother to separate the pieces; the pieces will bake back together but be easy to cut or break along that original cut line.
• Bake until golden, about 12 minutes. You can take them out now for chewier oatcakes or reduce the oven temperature to 325 F and bake until lightly browned, about 10 more minutes, for crisper oatcakes.
• When they have finished baking, if you've cut them into shapes, let them cool; if you've scored them, cut them apart while warm so they cool into squares (or rectangles or triangles or whatever you've cut them into).
• Serve and enjoy.

OATCAKES

Steps:

• Preheat oven to 350 degrees. Spread 1/2 cup rolled oats on a rimmed baking sheet and bake until light golden and fragrant, 8 to 10 minutes. Cool then transfer to a food processor; process until finely ground. Add flour, sugar, coarse salt, and pepper; pulse until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add 3 tablespoons cold water and pulse until dough just comes together, adding up to an additional tablespoon as needed.
• Turn dough out onto plastic wrap, shape into a rectangle and wrap in plastic. Chill for 45 minutes. Transfer chilled dough to a sheet of parchment paper. Sprinkle with remaining ¼ cup oats and roll into a 10-by-12-inch rectangle. Using a fluted pastry wheel, cut into thirty-two 2 1/2-by-1 1/2-inch rectangles. Sprinkle with flaky sea salt. If dough becomes soft, chill for 15 minutes.
• Arrange bars an-inch apart on two parchment-lined baking sheets. Bake until golden, 28 to 30 minutes. Transfer to a wire rack to cool.

SCOTTISH OAT CAKES

Steps:

• Pre-heat the oven to 190C.
• Mix together the oats, flour, salt, sugar and bicarbonate of soda.
• Add the butter and rub together until everything is mixed and has the consistency of large bread crumbs.
• Add the water (from a recently boiled kettle) bit by bit and combine until you have a somewhat thick dough. The amount of water varies; depending on the oats.
• Sprinkle some extra flour and oats on a work surface and roll out the dough to approx. 1/2cm thickness. Use a cookie cutter to cut out shapes (the final number of oatcakes depends - of course - on the size of cutter you use.
• In a wonderfully Scottish twist/coincidence I found that using an upturned whisky glass makes the perfect size :-)
• Place the oat cakes on a baking tray and bake for appprox. 20-30mins. or until slightly golden brown.

SCOTTISH OATCAKES

Steps:

• Preheat oven to 350°F. Butter 2 heavy large baking sheets. Place oats in large bowl. Sift flour, sugar, baking soda and salt into same bowl. Using fingertips, rub in shortening until mixture resembles coarse meal. Add buttermilk; stir until dough forms. Transfer dough to floured surface. Roll out dough to 1/4-inch thickness. Using 2 1/2-inch round cookie cutter, cut out rounds. Arrange on prepared sheets, spacing apart. Gather scraps, reroll and cut out additional rounds.
• Bake oatcakes until edges are pale golden, about 12 minutes. Transfer baking sheets to racks and cool 5 minutes. Transfer cakes to racks; cool completely. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)

OATCAKES

Steps:

• Preheat oven to 350° F. and butter 2 large baking sheets.
• In a food processor pulse oats until finely chopped. Cut butter into bits. Add butter to oats with all remaining ingredients except milk and pulse until mixture resembles coarse meal. Add milk and pulse until mixture just forms a dough.
• On a lightly floured surface halve dough and wrap 1 half in plastic wrap. Roll out remaining dough 1/8 inch thick (about a 14-inch round) and with a 3-inch fluted round cutter cut out about 18 oatcakes.
• On baking sheets arrange oatcakes about 3/4 inch apart and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until pale golden, about 20 minutes. Transfer oatcakes to a rack to cool completely. Make more oatcakes with remaining dough in same manner. Oatcakes may be made 1 week ahead and kept in an airtight container at room temperature.

OATCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a heavy baking sheet with parchment paper.
• Mix oats, whole wheat flour, sugar, salt, and baking soda together in a bowl. Rub in butter with your fingers until mixture is chunky. Pour in enough water to form a thick dough.
• Spread a thin layer of oats and whole wheat flour on a flat work surface. Turn out dough and pat to an even thickness. Cut into circles using the rim of a drinking glass. Transfer to the prepared baking sheet.
• Bake in the preheated oven until golden brown, 20 to 30 minutes.

OAT CAKES WITH HEMP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Grind 2 1/2 cups oats and hemp together in a food processor. Transfer to a large bowl. Add 3 cups flour, brown sugar, salt, cinnamon, baking soda, and allspice. Rub in butter and coconut oil by hand until mixture forms crumbs the size of frozen peas.
• Add water to the bowl with the oat mixture. Knead until dough is uniform and moist, adding a small amount of additional water if necessary.
• Turn dough out onto a surface dusted with 1 tablespoon flour and 1 tablespoon oats. Pat down to about 1 1/2-inch thickness. Cut cakes into desired shapes and place on a baking sheet.
• Bake in the preheated oven until cakes are dry and firm, 16 to 20 minutes.