Recipe for Scottish Oat Cakes

Prep Instructions

  • Yield: 12 (1 cake) servings                                                        
  • Prep Time: 30 minutes                                                           
  • Cook Time: 10 minutes                                                           
  • Total Time: 40 minutes                                                           
  • Difficulty Level: Moderate 

Recipe Ingredients

1/4 cup whole-wheat pastry flour, 1 cup Brazil nuts or walnuts, 1 cup quick oats, 1 teaspoon salt, 1/4 cup liquid sweetener

Cooking Instructions

Preheat oven to 350°F.  Place flour and nuts in food processor and whiz for 1 minute or until nuts are as fine as the flour but not buttery or sticking to the sides. Pour into mixing bowl and add oats and salt. Stir in warmed liquid sweetener until a ball of dough forms, adding a little water if needed. Mixture should stick together but not be so wet that it sticks to your hands.  Divide into 12 walnut-sized balls and place on two nonstick cookie sheets. Roll thin with a rolling pin. If pan sides are deep, turn pan upside down and make cakes on the bottom, rolling them flat with a rolling pin (cover them with plastic wrap to keep roller from sticking).  Bake for 10–12 minutes. Watch them carefully—they burn easily!  Serve with thickened fruit topping (blueberry, cherry, or peach). Add nut or soy milk if desired.  Easy, no-food-processor variation: Replace Brazil or walnuts with 1¼ cups almond flour (usually available at supermarkets) and omit pastry flour. Just stir together 1 cup quick oats, almond flour, and salt, and then add warmed liquid sweetener of your choosing or, if you use sugar, add water. 

Category Tags

Bread, Cholesterol-free, Peanut-free, Vegan, Vegetarian, Whole food, plant-based, Whole grain

Nutritional Data

  • Calories: 122.04
  • Fat: 7.23 grams
  • Saturated Fat: 0.67 gram
  • Cholesterol: 0 milligram
  • Sodium: 160.20 milligrams
  • Carbohydrates: 13.19 grams
  • Fiber: 1.61 grams
  • Sugars: 5.64 grams
  • Protein: 2.95 grams

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