One of the best things about having a food blog dedicated to colorful cooking is having a reason to hide greens in everything. From greens in my smoothies to greens in my macaroons– when I doubt, I usually throw a little spinach or in kale in it.
A couple of weeks ago I decided to expand my oatmeal horizon and picked up a bag of scottish oatmeal. When prepared on the stovetop, it’s texture was more similar to grits than rolled oats and it wasn’t all that exciting for me. I decided to take a different route and prepare a traditional scottish snack. Today’s recipe, Scottish Spinach Oatcakes is a green twist on a centuries-old favorite- part cracker, part bread and part oatmeal.
The oatcakes made an especially tasty snack topped with hummus, tahini and black pepper. Later in the week I topped a couple of them with avocado…so green and so good! I’ll definitely make them again but I would like to give scottish oatmeal another try…anyone have a recipe to recommend?
- 1 cup scottish oats
- ½ cup all purpose gluten-free flour
- ½ tsp baking powder
- ⅛ tsp salt
- dash of ground black pepper
- 2 tbs nutritional yeast
- ⅓ cup finely chopped spinach
- ¼ cup boiling water
- 2 tbs olive oil
- Preheat oven to 350°. Line a baking sheet with parchment paper.
- Whisk all dry ingredients together in a large bowl.
- Stir in water and olive oil. Use your hands to knead dough for 2-3 minutes, until everything is thoroughly mixed.
- Use your hands flatten dough to ¼"- ½" thick and use circular cookie cutter (or jar lid) to cut circles.
- Transfer to baking sheet. Bake for 20-25 minutes, until edges are slightly golden.