I’ve been working on this recipe for savory oat cakes, inspired by Sara in the Kitchen’s recipe, but I’ve been trying to health it up a bit. I think this final version turned out pretty good, and my visitors, Aimee DuFresne and her husband Farouk Chaabi who are passing through on their Joy Ride, concurred. They are delish! These are great right out of the oven with butter or could be served with some soft cheese. If you are vegan, no fear, these are easily converted to meet your dietary needs!
1 cup old fashioned oats
1/4 c. warm water
1/4 c. olive oil (or use 2 Tbs. oil and 2 Tbs. high quality butter)
2 eggs (or 2 flax ‘eggs’; I always use flax eggs with this recipe, see recipe below)
1 c whole wheat pastry flour; or 3/4 c. ww pastry flour and 1/4 c of buckwheat, as seen in picture
1/2 tsp salt
1/4 tsp baking soda
2 Tbs chopped rosemary
2 Tbs chopped scallions, green only
1/4 tsp black pepper
1 c. parmesan cheese or vegan ‘parmesan’ cheese, recipe below
Preheat oven to 350 degrees
Line a cookie sheet with parchment paper
Make flax ‘eggs’ if using (2 Tbs. ground flax and 6 Tbs. hot water, mix together and allow to sit until thick, about 5 mins.)
Mix oats with 1/4 c. water.
Add olive oil and eggs of choice; stir.
Mix together flour, salt, baking soda, rosemary, scallions, pepper and cheese.
Add to oat mixture. Stir until combined.
Use a 2 Tbs measure and scoop out balls. Flatten to 1/4 in.
Place 1 inch apart on parchment.
Bake 17-20 mins, until lightly browned.
Remove from oven and enjoy hot with just a touch of high quality butter and a cup of tea.
(Vegan parmesan: 3/4 c. cashews; 3 Tbs. nutritional yeast; 1/4 tsp garlic powder; 1/2 tsp salt. Pulse in food processor until fine crumb forms. Don’t over process or you’ll end up with cashew butter, which is tasty but won’t work in the recipe, but would be tasty, hmmm. Maybe for another time! )
Enjoy my friends and…