Oatcakes (with a gluten-free variant)

Oats are healthy, oats raise your good cholesterol, oats are just the thing if you’re a fan of grains. If you want to feel your oats, but you’re not up for a bowl of oatmeal porridge, have a couple of oatcakes instead. You can take ’em with you, too.

Two versions here: regular and low-wheat/no-wheat/gluten-free. Serve with a little butter and brown sugar on top.

Terry’s Oatcakes

1 ½ cups rolled oats
½ cup whole wheat flour
½ cup fresh buttermilk
¼ cup hot water
½ tsp of salt
1 tsp baking powder (pref. aluminum free)
¼ tsp baking soda
¼ cup melted butter
Whole wheat flour for dusting

Preheat oven to 325F.
In a medium bowl, combine oats, flour, buttermilk and water. Mix well.
Add the salt, baking powder, baking soda and melted butter to the bowl.
Mix with a large fork, breaking up the mixture into a smooth, even mass.
If it is too dry, add a bit more buttermilk or water. It should be a little wet, about like tuna salad.
Lift out dough and form into a ball. Sprinkle a dusting of flour on your surface; also on the dough, as needed for smooth rolling.
Roll the dough out to 3/8 inch thick.
Cut with the top of a glass into round shapes. For a larger round, use an empty tin can. Re-roll the scraps to make more cakes.
Place cakes about ¼ inch apart on a bare baking sheet. Bake for about 30-35 minutes.
Makes 6-8 cakes.

Terry’s What Wheat?  Gluten-Free Oatcakes

2 cups rolled oats (gluten-free oats if you need that)
½ cup hot water
½ tsp of salt
2 tsp baking powder
2 tbsp melted butter
2 tbsp olive oil
Flour for dusting (whole wheat or oat or gluten-free oat)

(Procedure basically same as above, but bake longer.)
Preheat oven to 325F.
In a medium bowl, combine oats and water. Mix well.  (continued below photo)

Add the salt, baking powder, melted butter and oil to the bowl.
Mix with a large fork, breaking up the mixture into a smooth, even mass.
If it is too dry, add a bit more water. It should be a little wet, about like tuna salad.
Lift out dough and form into a ball. Sprinkle a dusting of flour on your surface; also on the dough, as needed for smooth rolling.
Roll the dough out to 3/8 inch thick.
Cut with the top of a glass into round shapes. For a larger round, use an empty tin can. Re-roll the scraps to make more cakes.
Place cakes about ¼ inch apart on a bare baking sheet. Bake for about 40-45 minutes.
Makes 6-8 cakes.

Here is a Gluten Free Vegetarian Cookbook on Amazon (click): The Gluten-Free Vegetarian Kitchen: Delicious and Nutritious Wheat-Free, Gluten-Free Dishes“