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Oat Cakes
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Description
Inspired by the mouthwatering descriptions of food produced in the “Redwall Abbey” series, these oat cakes are a cross of oatmeal and scone. Crispy on the outside, tender biscuit texture on the inside, and chewy steel-cut oats throughout!
Ingredients
- 1 cup Steel Cut Oats
- 2 cups Water
- ½ teaspoons Salt
- 1 cup Whole Wheat Flour
- 5 teaspoons Baking Powder
- 2 teaspoons Sugar
- 6 Tablespoons Butter
Preparation
Combine oats, water, and salt in a small saucepan and bring to a boil. Reduce heat to low and simmer, stirring frequently until water is absorbed and oats are creamy, about 12 minutes. Let oats cool.
Mix together flour, baking powder, and sugar; blend in the butter until mixture resembles coarse crumbs. Mix in the cooled oats.
Using an ice cream scooper, portion out 8 round “cakes” onto a greased baking sheet and bake at 420 degrees Fahrenheit until golden brown, about 22-24 minutes. Let cool slightly, and enjoy!
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3 Comments
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Monica on 4.5.2011
I LOVE the Redwall series! Sounds like something that needs to be liberally topped with meadowcream.
I’ll definitely give them a try!
Apricosa (Erica) on 4.26.2010
ooh yes, blackberry jelly sounds like a divine match for these oat cakes!
Twinks on 4.19.2010
I loved those books! I just took some homemade blackberry jelly out of the freezer and I think these will make a great pairing.