Vegan, gluten-free, vegetarian, egg-free and nut-free
I am a huge fan of oatcakes and a big fan of Nairn gluten-free ones. They are the perfect healthy snack and can be topped with both sweet or savoury foods.
- Peanut butter and banana
- Cream cheese and pickle
- Cheese and chutney
and so many more.
Originating from Scotland and in their original form they can become a healthy part of our daily diet.
The main ingredient as you would guess is oats. Forget all the posh superfoods, oats are there at the top. They are good for us in so many ways.
- They are rich in nutrients
- Help lower your cholesterol if eaten regularly.
- Good for your digestive system.
- Can reduce the symptoms of irritable bowel.
You can use all types of oats in this recipe. The finer the grain of oats results in a finer textured oatcake. For this you could use steel-cut (pinhead) oats or oatmeal, making sure they are gluten-free. This time I use rolled oats and medium oatmeal, which resulted in a looser texture oatcake.
Your dough should be firm but not sticky and there is no need to rest it.
This is such an easy and quick recipe to make. I had not made them in a long time, long before I was coeliac. It was an easy recipe to convert to both gluten-free and vegan.
Can you freeze them?
I have successfully frozen them uncooked. I open froze them on the tray and then froze them stored in freezer bags. I tend not to do this because they are quick to make.
Cheesy Scottish Oatcakes
Delicious and crisp cheesy oatcakes.
- Preheat the oven to 180C/ fan 160C/gas mark 4
- Oil and line 2 oven trays with baking parchment.
- In a large bowl combine the oats, seeds, oatmeal, salt and cheese and make a well in the centre.
- Pour the butter or oil along with 150 ml of the boiling water. Stir quickly and bring together into a soft dough. If you need to add more water then add a little at a time until this is achieved.
- Place the dough onto some baking parchment sprinkled with some oatmeal, also sprinkling your rolling pin and dough.
- Roll out the dough to a thickness of 3-5mm depending on your choice. Cut out the oatcakes using either a 5.5 cm or 6.5 cm cookie cutter. Place these on your baking sheet and bring together any scraps and re-roll. Do this until all the dough has been used up.
- This dough can be very absorbent so you may need to add a little more water when re rolling.
- Place the trays into the oven and bake for 30 minutes turning after 20 minutes. Transfer the cooked oatcakes to a wire cooling rack. Once they are completely cool place them into an airtight box. These will keep for approximately 3-4 weeks.
- 1. If you do not have any oat bran you can make your own. Just grind them down in a food processor until you receive your desired texture.
- 2. It does not make much difference if you use melted butter or oil to make these. The choice is yours.
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If you decide to give this recipe a try, please don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too. Feedback is so important.