food for thought

by michelle

Posts Tagged ‘oats

oat cakes

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Quintessentially Scottish, these savoury oat cakes are equally good served with a cheese platter or with butter and jam. A coating of dark chocolate works too. Read more about the art of oat cakes here.

Preheat your oven to 190ºC (375ºF). Mix 225g of instant oats, 60g of flour, ½ a teaspoon of bicarbonate of soda, ½ a teaspoon of sugar and 1 teaspoon of salt (less if your butter is salted). Rub in 60g of butter then add 60-80ml of fairly hot water bit by bit until you have a thick but pliable dough. Sprinkle some extra flour on a work surface and roll out the dough to approximately ⅔ cm (¼”) thickness. Use a cookie cutter to cut out rounds. Place them on a baking tray and bake for 20 to 30 minutes or until golden brown. 

*recipe from BBC Good Food


Written by michelle picker

June 20, 2018 at 12:25 am

Posted in bread & pastry, breakfast

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oat and ginger snaps

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Chock full of ginger and deliciously crunchy.


Combine 170g (6 oz) of butter, 175g (6 oz) of Demerara sugar and 100g (3½ oz) of golden syrup in a large bowl or saucepan and heat until the butter has melted. Stir in 85g (3 oz) of flour, ½ a teaspoon of bicarbonate of soda, 250g (9 oz) of quick oats, 1 teaspoon of powdered ginger and 140g (5 oz) of finely chopped glacé ginger, then 2 tablespoons of boiling water and finally 1 egg. Mix well and leave to cool until easy to handle. Meanwhile heat the oven to 160℃ (320℉). With dampened hands, shape the mixture into balls approximately the size of walnuts then place them onto baking sheets allowing plenty of space for spreading. Bake for 20-25 mins until golden. For a softer, chewier texture bake for a shorter time and at a higher temperature.

Written by michelle picker

October 8, 2014 at 5:48 am

Posted in cakes & desserts

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This lightly toasted fresh muesli has an abundance of fruit and nuts. Experiment with the ingredients to make it your own.

To make this muesli you will need 750g (26½ oz) of rolled oats, 100g (3½ oz) each of roasted almonds, roasted peanuts, dry-roasted cashews and pepitas, 1 teaspoon of ground cinnamon, ¼ teaspoon each of ground cloves, freshly grated nutmeg and salt, 3 tablespoons each of honey and vegetable oil, and 50g (1¾ oz) each of currants, raisins, dried apricots and prunes.

Preheat oven to 180℃ (350℉). Roughly chop the nuts and combine well with the oats, pepitas and spices. Heat the oil and honey until runny (in a saucepan or the microwave) and add to the dry ingredients, stirring well. Spread into 2 roasting pans and bake for approximately 30 minutes, stirring after 10 minutes and then every 5 minutes until toasted and changing in colour. Dice the fruit and add to the cooled dry ingredients. Store in airtight jars.

Written by michelle picker

December 6, 2012 at 9:25 am

Posted in breakfast

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