How to make oatcakes with porridge oats
If you’re looking for a healthy and delicious snack, look no further than homemade oatcakes. Made with simple ingredients, such as porridge oats and a few pantry staples, these oatcakes are easy to make and great for any time of the day.
Not only are these oatcakes incredibly nutritious, but they are also versatile. You can enjoy them plain, spread some nut butter on top, or serve them with your favorite savory dip. They are perfect for a quick breakfast on the go or for satisfying those mid-afternoon cravings.
Making your own oatcakes at home is a great way to control the ingredients and ensure that you’re fueling your body with wholesome goodness. Plus, they are budget-friendly and can be made in large batches to enjoy throughout the week. So, grab your mixing bowl and let’s get started on this oatcake adventure!
Ingredients for making oatcakes with porridge oats
Here are the ingredients you will need to make delicious oatcakes with porridge oats:
- 250g (8.8 oz) of porridge oats
- 30g (2 tbsp) of butter, melted
- 2 tbsp of golden syrup or honey
- A pinch of salt
- 150ml (2/3 cup) of boiling water
These ingredients will give you a simple and basic oatcake recipe that you can customize with additional ingredients such as dried fruit, nuts, or seeds if desired.
Rolled oats
Rolled oats, also known as old-fashioned oats, are a key ingredient in making oatcakes with porridge oats. They are a type of oat that has been steamed and then flattened with large rollers. Rolled oats have a slightly nutty flavor and a chewy texture, making them perfect for baking.
When making oatcakes, it’s important to use rolled oats rather than instant or quick oats. Rolled oats retain their shape and texture during baking, whereas instant oats can become mushy. The thickness of rolled oats also gives the oatcakes a nice, hearty consistency.
In addition to their role in oatcakes, rolled oats are also a popular choice for making oatmeal, granola bars, and cookies. They are a versatile ingredient that can add a nutritious and delicious element to many recipes.
Not only are rolled oats tasty, but they are also packed with nutrients. They are a good source of fiber, which can help promote digestive health and keep you feeling full. Rolled oats also contain important vitamins and minerals like iron, calcium, and magnesium.
To incorporate rolled oats into your oatcakes with porridge oats recipe, simply measure out the desired amount and add them to the mixture. They will add texture and flavor to your oatcakes, giving them a wholesome and satisfying taste.
Flour
The main ingredient for making oatcakes is flour. Traditionally, oatcakes are made with a combination of oat flour and all-purpose flour. This combination gives the oatcakes a nice texture and helps them hold their shape when cooked.
To make oat flour, simply grind porridge oats in a blender or food processor until they turn into a fine powdery consistency. You can also buy oat flour at some grocery stores or online if you prefer not to make it yourself.
All-purpose flour is readily available in most grocery stores and is a versatile option for baking. It helps to bind the ingredients together and adds a lightness to the oatcakes.
When measuring flour for oatcakes, use a spoon to scoop the flour into a measuring cup, and level it off with the back of a knife. This will ensure accurate and consistent measurements.
Experiment with the ratio of oat flour to all-purpose flour to find the texture and flavor that you prefer. Some recipes call for equal parts of each flour, while others may call for more or less oat flour depending on personal preference.
Remember to sift the flour before using it in your oatcake mixture to remove any lumps or clumps that may be present. This will help to ensure a smooth and consistent batter.
In conclusion, flour is an essential ingredient in making oatcakes. Combining oat flour and all-purpose flour creates a delicious and sturdy oatcake. Don’t forget to measure the flour accurately and sift it before using it in your recipe.
Baking soda
Baking soda, also known as bicarbonate of soda or sodium bicarbonate, is a key ingredient in making oatcakes with porridge oats. It is a white crystalline powder that is commonly used in baking as a leavening agent. When combined with an acid (such as buttermilk or lemon juice) in a recipe, baking soda produces carbon dioxide gas, resulting in the expansion of the mixture and creating a light and fluffy texture.
In oatcakes with porridge oats, baking soda plays a crucial role in helping the dough rise during baking. It reacts with the acidic components in the recipe, such as yogurt or honey, to produce the carbon dioxide necessary for the oatcakes to become fluffy and tender.
Benefits of using baking soda:
- Leavening agent: Baking soda helps the oatcake dough rise and creates a soft texture.
- Neutralizes acidity: Baking soda helps to neutralize the acidity of certain ingredients, resulting in a more balanced flavor.
- Enhances browning: Baking soda promotes browning, giving the oatcakes a lovely golden color.
- Improves digestion: Baking soda can help alleviate indigestion and heartburn when consumed in small amounts.
It’s important to note that baking soda should be used in the correct quantity as specified in the recipe as too much can lead to an unpleasant taste and texture. Additionally, it’s best to store baking soda in a cool and dry place to prevent it from losing its effectiveness over time.
Substitutions for baking soda:
If you don’t have baking soda on hand, you can substitute it with baking powder, although it may slightly alter the texture and taste of the oatcakes. Baking powder already has an acidic ingredient, such as cream of tartar, mixed in, so you do not need to add any additional acid to the recipe. However, make sure to adjust the quantity accordingly, as baking powder is not as potent as baking soda.
Steps to make oatcakes with porridge oats
Step 1: Preheat your oven to 190°C and line a baking sheet with parchment paper.
Step 2: In a large mixing bowl, combine 200 grams of porridge oats, 1 teaspoon of baking powder, and a pinch of salt.
Step 3: Add 100 grams of unsalted butter to the bowl and use your fingertips to rub it into the oat mixture until it resembles breadcrumbs.
Step 4: Stir in 2 tablespoons of golden syrup or honey, and 3 tablespoons of milk to bind the mixture together.
Step 5: Use your hands to bring the mixture together into a dough, adding more milk if needed.
Step 6: Roll out the dough on a lightly floured surface to a thickness of about ½ centimeter.
Step 7: Use a 7 cm cookie cutter to cut out the oatcakes and transfer them to the lined baking sheet. Re-roll any excess dough and cut out more oatcakes.
Step 8: Bake the oatcakes in the preheated oven for 15-20 minutes or until golden brown and firm to the touch.
Step 9: Remove the oatcakes from the oven and transfer them to a wire rack to cool completely.
Step 10: Serve the oatcakes on their own or with your favorite spreads, such as butter, cheese, or jam.
Enjoy your homemade oatcakes with porridge oats!
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