I have been on a quest--a quest for "oat cakes." Have you dreamed of these too? I have, ever since I read Brian Jacques' Redwall series. In these stories, the characters are regaled with delicious concoctions from the abbey kitchens, one of them being oat cakes. My mouth would always start watering as I read through the menus of the victory feasts...why didn't they include recipes? Well, I have tried several times to create the oat cakes of my imagination. I haven't gotten the recipe quite right, yet, but today's incarnation is pretty darn good...it's a cross of oatmeal and scone. Crispy on the outside, tender biscuit texture on the inside, and chewy steel-cut oats throughout! I had to eat a couple right away, they were so good.
1 cup steel-cut oats (can be purchased in the bulk section at Tri County)
2 cups water
1/2 tsp. salt
1 cup whole wheat flour
5 tsp. baking powder
2 tsp. sugar
6 Tbs. butter
Combine oats, water, and salt in a small saucepan and bring to a boil. Reduce heat to low and simmer, stirring frequently until water is absorbed and oats are creamy, about 12 minutes. Let oats cool.
Mix together flour, baking powder, and sugar; blend in butter until mixture resembles coarse crumbs. Mix in the cooled oats.
Using an ice cream scooper, portion out 8 round "cakes" onto a greased baking sheet and bake at 420 Fahrenheit until golden brown, about 22-24 minutes. Let cool slightly, and enjoy!