Beltane Oat Cakes Food

SCOTTISH OATCAKES

Steps:

• Bring oats and heavy cream to a simmer in a pot over medium-high heat. Stir and cook for 1 minute and turn off the heat. Let cool down to room temperature, at least 10 minutes.
• Transfer oat mixture into a bowl. Add lemon zest and lemon juice. Drizzle in honey and crack in an egg. Add salt and baking soda. Mix thoroughly with a spatula. Stir in flour until no dry spots remain. Cover and let rest for at least 1 hour.
• Heat butter in a skillet over medium heat. Scoop spoonfuls of the oat mixture into the hot skillet and flatten to your desired thickness. Cook until browned and tops spring back when touched, 3 to 4 minutes per side.

BELTANE OAT CAKES

Steps:

• 1. In sauce pan heat butter and water until melted. remove from heat and let cool. Mix in remaining ingredients. Mix to a dough-like consistancy. Pat the dough into a circle, about 8 in. on an ungreased baking sheet. bake 3:50` for about 40 min.
• 2. Or you can bake them into snaller cakes. My dog loves these as do the squirrels.

BELTANE CAKE

Steps:

• Have all ingredients at room temperature.
• Preheat oven to 350 degrees F.
• Grease a large bundt pan.
• Melt chocolate in a double boiler or microwave then set aside to cool.
• In a small bowl mix milk, brandy, vanilla extract, ginger and damiana extract.
• In a large bowl, cream the butter.
• Add the brown sugar to the butter and beat until fluffy.
• Beat the eggs, one at a time, into the butter mixture.
• When the chocolate has cooled to body temperature, mix it into the butter mixture.
• Alternately add the flour mixture and milk mixture to the butter mixture in small amounts at a time.
• Bake for 2 hours, or until done (knife test).
• Let the cake cool for 20 minutes, then remove from pan.
• Allow the cake to cool fully, then invert it into a bowl that is just large enough to hold it, but no larger.
• Pierce the cake bottom (now on top) in several (8-10) places with a skewer, being careful not to go all the way through.
• Pour about 1/5th of the amaretto over the cake. When it has all been absorbed, add another 1/5th of the amaretto. Continue until all of the amaretto has been absorbed by the cake. This will take at least several hours. Keep the bowl covered during this time.
• When all of the amaretto has been absorbed, gently invert the cake onto a plate. The cake is soaked with amaretto, thus every bump or brush will leave a scar, so treat it delicately.
• Dust the cake with cocoa powder until there is a layer of dry powder (the first applications will soak up moisture).
• Keep the cake covered until serving. It will get better if you wait 8-24 hours, but can be eaten immediately.
• This cake is very rich and intensely flavorful, so serve small slices. Also, you might want to let guests know that it contains a fair amount of alcohol.

APPLE GINGER OATCAKES

Steps:

• Preheat your oven to 350F. Lightly oil 8 muffin cups. Place the oats, oat flour, baking powder, salt, cinnamon, ginger, hemp seeds, and raisins/currants into a large mixing bowl and whisk them all together.
• Whisk together the almond milk, oil, applesauce, and syrup in a separate, medium-sized bowl. Pour these wet ingredients into the dry ingredients and mix evenly. Scoop the mixture by the 1/3 cup into your prepared muffin cups. Bake for 12-18 minutes, or until the cakes are lightly golden. Serve.

LAHAVE BAKERY OATCAKES

Steps:

• Preheat oven to 350F (If you heat the oven at 400F, you could bake them for 12-14 minutes)
• Combine all dry ingredients in a large bowl
• Cut in butter with pastry blender
• Slowly add water until mixture just begins to hold together
• Divide dough into two portions
• On a large surface, roll dough into 10 x 12 inch rectangle ¼ inch thick
• Generously cover the top with extra rolled oats; roll or pat them firmly into the surface of the dough
• Cut into 2x4 inch cakes; place on parchment covered cookie sheet
• Bake for 12-14 minutes, or until golden (possibly go 16-18 minutes)
• Place on cooling rack and store in an airtight container

BANNOCKS {OAT CAKES}

Steps:

• Preheat the oven to 350°F/180°C
• Measure the oats into a blender and pulse it a few times to break them into a mix of pieces and flour. This helps make a product that will form a dough.
• Combine the oats, salt and baking soda in a mixing bowl and pour the coconut oil over top.
• Add the water and dates and stir to form a stiff dough.
• Turn out onto a greased baking sheet and pat or roll into a circular shape of the desired thickness, I did 1/4". (To roll, place a piece of waxed paper over the dough to prevent sticking)
• Bake for 25 - 30 minutes, turning the pan every 15 minutes or so.
• The bannocks are done when the top is dry and the edges start to brown.
• Cut into wedges to serve.

OATCAKES

Steps:

• Preheat oven to 325 degrees F / 170 degrees C.
• Line a baking sheet with parchment paper.
• In medium bowl, combine oatmeal, flour, brown sugar, salt and baking soda.
• Stir until ingredients are evenly mixed.
• Toss butter with dry ingredients, then cut into mixture with two knives or pasty cutter.
• When butter is thoroughly cut in, and mixture looks crumbly, sprinkle water over then stir in until a ball of dough forms.
• Turn dough onto lightly floured surface and roll about 1/4-inch / .65 cm thick. (If you prefer a softer oatcake, roll the dough out 1/2-inch / 1.25 cm thick.)
• Trim edges to make a rectangle, and cut dough into smaller rectangles or triangles.
• Reroll scraps and repeat until all dough is used.
• Bake for 20-25 minutes or until bottoms are lightly browned.
• Let cool completely on wire rack.