I posted a recipe for oatcakes a while ago. I’ve been playing with the recipe again. Thought I’d share my new version.
First, while I gather that the original oatcakes are more like a really thick hot cereal, I cook them till they actually have a more cakey texture. If you prefer the original idea, shorten cooking time. Now I’ve added dates.
Banana Date Oatcakes
1-1/2 tsp flax seeds (I used ground)
3/8 c. unsweetened vanilla almond milk (you can substitute various forms of milk or use water)
1/2 c. rolled oats (you can replace with almond meal)
1/2 tsp cinnamon
1/8 tsp ground ginger
1/8 tsp ground cloves
1/2 tsp dried orange peel
Whir it all up in a blender or food processor. Pour into bowl.
Microwave on high for six-and-a-half minutes (times will vary with power of microwave). You’ll note that I’ve added time to get it less moist and more like a muffin consistency.
Even at six+ minutes this comes out pretty damp on the outside and very moist inside. So now I take it out of the bowl and stick it in the toaster oven for about three minutes. It gives it a sort of chewy texture on the outside and it’s still moist and light on the inside.
Not only do I like the added nutritional value of the dates, I love the taste the dates and orange peel add.
You’ll also note that I’ve cut the spices back a bit. Interestingly, a friend who normally likes things more bland than I do complained that it was too bland even with the larger amount of spices.
I decided that I initially expected a strong flavor more like banana bread; once I started tasting this as its own thing, I came to appreciate the flavor without quite so much spice. Obviously you need to doctor to your own taste.
*I get dates from two different places. From one they’re pitted and pretty small. From the other they’re not pitted and much larger. I use two or three when I have the small ones and one or two when I have the large.