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Scottish Spinach Oatcakes

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?


Scottish Spinach Oat Cakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: snack
Cuisine: scottish, vegan, gluten-free
Serves: 10
Ingredients
  • 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
Instructions
  1. Preheat oven to 350°. Line a baking sheet with parchment paper.
  2. Whisk all dry ingredients together in a large bowl.
  3. Stir in water and olive oil. Use your hands to knead dough for 2-3 minutes, until everything is thoroughly mixed.
  4. Use your hands flatten dough to ¼"- ½" thick and use circular cookie cutter (or jar lid) to cut circles.
  5. Transfer to baking sheet. Bake for 20-25 minutes, until edges are slightly golden.

 

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