Oat Cakes With Hemp Food

GLUTEN-FREE OAT-HEMP PROTEIN PANCAKES

Steps:

• In a food processor, place the rolled oats and process until mostly ground, about 1-2 minutes. Add the diced apple and process until coarsely ground.
• Add the remaining ingredients and process until smooth.
• Allow the pancake batter to sit for 3 to 5 minutes so the oat flour can hydrate. The pancake batter should just slightly mound up in a spoon or scoop - if it's too thick for that, add more of your chosen milk.
• Heat a griddle or nonstick or cast iron skillet over medium heat until a drop of water tossed onto it bounces and sizzles. Grease the pan with 1-2 teaspoons coconut oil per panful.
• Pour portions of about 2-3 tablespoonfuls of batter onto the hot griddle at least 1/2 inch apart from one another. Allow the pancakes to cook until large bubbles begin to break through the top of the batter in each pancake and the edges are set (about 1-2 minutes). With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set (about another 30 seconds). Remove from the skillet, and repeat with the remaining batter.
• The cooked pancakes can be kept warm in a single layer on a lined baking sheet in a 200°F oven before serving, then topped with fresh fruit before serving warm. They can also be cooled completely, stacked, wrapped tightly and frozen until ready to use.

HEMP & HONEY CARROT CAKE OAT CUPS // GLUTEN & DAIRY FREE

Steps:

• Preheat the oven to 375 degrees, and lightly grease a regular size muffin tin.
• In a bowl combine all of the ingredients except for the walnuts and 3 tablespoons of the honey.
• Let the mixture sit for about 10 minutes.
• Fold in the walnuts.
• Divide the mixture among eight muffin cups and with the back of a spoon put a small indent in the middle of the mixture in each cup.
• Bake the cups for 20 minutes, and for the last 3 minutes of baking, set the oven to broil just to get a little browning and crust on the top of the oat cups.
• Remove from the oven. You may want to deepen the indent in the middle slightly of each oatmeal cup with the back of a spoon again to make room for the honey filling.
• Allow the cups to cool completely before removing from the tin.
• Once cooled, remove the oat cups from the muffin tin and fill each cup indent with approximately 1 teaspoon of the remaining honey.
• Sprinkle with hemp seeds to garnish.
• Enjoy!

NOVA SCOTIA OATCAKES

Steps:

• Preheat an oven to 375 F. In a large bowl, combine the oats, flour, sugar, salt, and baking soda. Add the shortening or butter and use 2 knives, a large fork, or your fingers to work the fat into the dry ingredients.
• Pour in the hot water and stir until everything comes together into a thick, sticky dough.
• You can roll the dough out on a well-floured surface, cut it into shapes, and set them on a large baking sheet. Or keep things simple and simply press the dough into an even 1/4-inch layer on a baking sheet. Score this large "cake" into smaller pieces: Use a knife to cut the dough into squares or rectangles or whatever shapes you like, but don't bother to separate the pieces; the pieces will bake back together but be easy to cut or break along that original cut line.
• Bake until golden, about 12 minutes. You can take them out now for chewier oatcakes or reduce the oven temperature to 325 F and bake until lightly browned, about 10 more minutes, for crisper oatcakes.
• When they have finished baking, if you've cut them into shapes, let them cool; if you've scored them, cut them apart while warm so they cool into squares (or rectangles or triangles or whatever you've cut them into).
• Serve and enjoy.

OAT CAKES WITH HEMP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Grind 2 1/2 cups oats and hemp together in a food processor. Transfer to a large bowl. Add 3 cups flour, brown sugar, salt, cinnamon, baking soda, and allspice. Rub in butter and coconut oil by hand until mixture forms crumbs the size of frozen peas.
• Add water to the bowl with the oat mixture. Knead until dough is uniform and moist, adding a small amount of additional water if necessary.
• Turn dough out onto a surface dusted with 1 tablespoon flour and 1 tablespoon oats. Pat down to about 1 1/2-inch thickness. Cut cakes into desired shapes and place on a baking sheet.
• Bake in the preheated oven until cakes are dry and firm, 16 to 20 minutes.

OAT CAKE WITH WARM MIXED BERRY COMPOTE AND CLOTTED CREAM

Steps:

• Preheat oven to 350 degrees F. Butter and flour a 9-inch baking pan.
• Place oats in a bowl, pour the boiling water over and let soak for 30 minutes. Drain well.
• Sift together the flour, baking soda, cinnamon, nutmeg and salt on waxed paper. Place butter and sugars in the bowl of a mixer fitted with the paddle attachment and mix until light and fluffy. Add the eggs, one at a time and mix until smooth. Add the soaked oats and mix until incorporated. Add the dry ingredients and mix until just combined. Scrape the batter evenly into the prepared pan and bake in the oven until a toothpick inserted into the center comes out with a few moist crumbs, about 35 to 40 minutes. Place on a baking rack and let cool for 40 minutes; this cake is best served warm. Serve the cake topped with some of the warm berry compote and a large dollop of clotted cream.
• 2 teaspoons cornstarch
• 1 1/2 cups fresh orange juice plus 2 teaspoons
• 3 tablespoons honey
• 1 vanilla bean, split
• 1 cup fresh blueberries
• 1 cup fresh blackberries
• 2 cups fresh raspberries
• For the compote: Dissolve the cornstarch in the 2 teaspoons orange juice. Set aside. Combine the 1 1/2 cups orange juice, the honey and vanilla bean in a medium saucepan and bring to a boil over high heat, let cook for 2 minutes or until the honey has completely dissolved. Add the blueberries and blackberries and cook for 2 minutes. Add the cornstarch and cook until the mixture thickens slightly, about 2 minutes. Remove from the heat and fold in the raspberries. Discard the vanilla bean. Serve warm.
• Yield: 6 to 8 servings

VANILLA OAT CAKE

Steps:

• (1 cup= 2 1/2 dl).
• Preheat oven to 400.
• Mix all the ingredients for the cake (in no special order) in a mix master for approximately 4 minutes or until well blended and slightly fluffy spread on a greased or lined 9 by 13" pan.
• Mix all the ingredients for the topping and pour over the top.
• (the idea is to leave some patches bare and get a marble effect) cook for 20 minutes or until inserting a toothpick in the center comes out clean.
• (the cake may look undercooked).
• let the cake stand for about 10 minutes.

MOM'S OAT GRIDDLE CAKES

Steps:

• Pour the milk over the oats and let stand 5 minutes.
• Stir the flour, baking powder, sugar and salt together.
• Add the beaten eggs to the oat and milk mixture. Add the melted butter.
• Mix the dry ingredients into the wet ingredients just until moistened.
• You may keep this in the refrigerator for several days or make immediately.
• Fry on griddle until brown. These are thick and take a little longer to cook than regular pancakes.
• Serve warm with your favorite toppings.

OATCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a heavy baking sheet with parchment paper.
• Mix oats, whole wheat flour, sugar, salt, and baking soda together in a bowl. Rub in butter with your fingers until mixture is chunky. Pour in enough water to form a thick dough.
• Spread a thin layer of oats and whole wheat flour on a flat work surface. Turn out dough and pat to an even thickness. Cut into circles using the rim of a drinking glass. Transfer to the prepared baking sheet.
• Bake in the preheated oven until golden brown, 20 to 30 minutes.

OATCAKES

Steps:

• Preheat oven to 350 degrees. Spread 1/2 cup rolled oats on a rimmed baking sheet and bake until light golden and fragrant, 8 to 10 minutes. Cool then transfer to a food processor; process until finely ground. Add flour, sugar, coarse salt, and pepper; pulse until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add 3 tablespoons cold water and pulse until dough just comes together, adding up to an additional tablespoon as needed.
• Turn dough out onto plastic wrap, shape into a rectangle and wrap in plastic. Chill for 45 minutes. Transfer chilled dough to a sheet of parchment paper. Sprinkle with remaining ¼ cup oats and roll into a 10-by-12-inch rectangle. Using a fluted pastry wheel, cut into thirty-two 2 1/2-by-1 1/2-inch rectangles. Sprinkle with flaky sea salt. If dough becomes soft, chill for 15 minutes.
• Arrange bars an-inch apart on two parchment-lined baking sheets. Bake until golden, 28 to 30 minutes. Transfer to a wire rack to cool.