Sunday, March 17, 2013

Jammy Oat Cakes

I love oatcakes.    Dense, full of whole grains, nicely sweet and packed with nuts or fruit.   They're soft, but chewy.  

What's not to love?

Also, they're blonde.   As in not browned.  Which is my favorite thing of all because I am notorious for not waiting until baked goods get brown before I pull them out of the oven.   Blonde bread, blonde rolls, blonde oatcakes.    Perfect.  

I decided we needed to have our own recipe for these using jam for a sweetener instead of sugar.

You get a lot more flavor, with a lot less sugar. 

It's another awesome recipe to add to my Things To Do With A Jar of Jam collection. 

You know it takes some experimentation to get a new recipe just right, so it's a good thing my family likes oatcakes.   We've been eating a lot of them.

A lot of them.   What we sacrifice for our readers.  We've tried a couple of different combinations and they are all delicious.   [More of those coming up.]

You need to try them. 

Here's the recipe for the Orange Marmalade-Cranberry Oatcakes:

Orange Marmalade -Cranberry Jammy Oatcakes
www.rurification.com
  • 3 cups oatmeal
  • 1/2 cup flour
  • 1 tsp salt
  • 1 cup dried cranberries
  • 1/2 cup butter
  • 1/2 cup orange marmalade
  • 1/2 cup milk
  • 1 tsp vanilla
Heat the oven to 350.

Melt the butter, marmalade, milk and vanilla in the microwave until soft.   I heated it for 1 minute in our microwave and it worked fine.   The butter was soft, but not completely melted.  That's fine.

Mix the oats, flour, salt and cranberries in a mixer while the wet stuff is warming.    Then add the wet stuff and mix it all together thoroughly.

Use an ice cream scoop to measure the cakes.   Pack the scoop hard and then pop them out onto a cookie sheet. [You don't have to grease the cookie sheet].   Flatten the cakes a bit with a fork.  Mine were 2 " rounds after I flattened them a bit.

Bake for 15 minutes if you want to eat them hot.  [They hold together better for eating warm and they are fabulous for breakfast!]

Bake for 10 minutes if you want to let them cool and eat them later.  [They'll finish drying as they cool].

Enjoy!

Makes 16-18 cakes, 2" rounds.

Want the recipe for this Marmalade and a whole lot of other terrific jam recipes?   Check out my ebook:  A Simple Jar of Jam  at www.rurification.etsy.com.   You can preview the book by clicking the link on the sidebar.  Every purchase helps support this site.  Thank you!



1 comment:

  1. Sounds absolutely perfect for breakfast, thank you!

    ReplyDelete

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