Oatcakes (the oatmeal alternative)

[CF-OC_gal]

I'm not a big fan of everyday cooked oatmeal, but these are really good. I've listed some substitutes for the ingredients but not all of them have been tested. Just remeber the more whole grain and fiberous dry ingredients you use, the less successful you'll be in making the finished product hold together. Frankly I find there is lots of good stuff in here already and would not go less than 1 cup of refined flour or else you get a crumbly pile of mess. Don't let the 1/2 cup of sugar fool you either. Think about the size of the recipe all together.

Many people here won't like the fat but you can try different ones. If you use oil I can guarantee that it will be granular and not hold together very well. If you try a subsitution that works, post it.

If you make these as written they should come out to:
24 pieces each 152 calories, 16 g C, 2.7g P and 8.9g F

Oatcakes

3 cups rolled oats (if you use large steel cut then give them a whirr in a coffee mill first)
3 cups flour
1 cup butter
1/2 tsp salt
1/4 cup water
1/2 c sugar

Mix dry ingredients together. Cream fat with sugar. Mix dry ingredients in with fat/sugar with a pastry cutter. Roll out between wax paper. Transfer to a cookie sheet and cut. Bake a 375 deg. for 6 min. on the middle rack then 6 minutes on the bottom rack.

Substitutes:
1/4 c succaryl for sugar and water (my diabetic Mom does this)

1/3 c bran, 1/4 cup wheat germ and the rest to 1 cup of whole wheat flour substitued for 1 cup of flour.

margerine, shortening or peanut butter for the fat (I haven't tried these, but I know that the first two make the recipe work)

[Lady C]

So what is the final consistancy like; a scone, a muffin, a biscuit, a cake?

[CF-OC_gal]

Originally Posted by Lady C

So what is the final consistancy like; a scone, a muffin, a biscuit, a cake?

They don't rise so they are kind of like a rolled flat rectangular cookie or cracker (1/4" thick). Imagine an oatmeal pie crust recipe spread out and cooked on a cookie sheet.

Made with real butter and sugar they are rich and satisfying like shortbread.

Made with sugar substitute, quick oats, white flour and shortening (my Mom's way) they are a little on the dry side and much less interesting.

[SNPiccolo5]

I made these and they tasted really good. I used butter (which is better for you than shortening anyway), and all whole wheat flour. It needed a little more water to come together, but they were really good.

Next time I'm going to experiment using 1/2 apple sauce to see if they turn out softer.

-Tim

[CF-OC_gal]

Originally Posted by SNPiccolo5

I made these and they tasted really good. I used butter (which is better for you than shortening anyway), and all whole wheat flour. It needed a little more water to come together, but they were really good.

Next time I'm going to experiment using 1/2 apple sauce to see if they turn out softer.

-Tim

You are brave. I'm glad you liked them! I made a batch too and substitued 3/4 cup of ground flax seeds and 1/4 cup of bran for one cup of flour and used whole wheat for one cup. I never make them with shortening (bleech!)

You don't have to refrigerate them the way they are. You might have to if they have applesauce in them. I don't know the benefit that would give since it would likely be replacing the water.

[SNPiccolo5]

Originally Posted by Brat

I don't know the benefit that would give since it would likely be replacing the water.

Lots of the time, apple sauce can be used to substitute for butter in baked goods. When I made them, they turned out just like a shortbread, like you said, but I'm thinking with the applesauce, they might turn out slightly softer. Either way, they were good.

I just thought about another substitution. I noticed, they almost tasted like wheatables, so I might use 1 cup oat flour next time to see if I can get more of an oatmeal flavor.

Thanks for the recipe though! To me, they're taste as good as cookies, and although they aren't optimul, I'd still say they are "healthy". If you added chocolate chips, I bet they'd take care of any chocolate chip cookie craving that anyone had! Lol!

-Tim

[CF-OC_gal]

Go for it! I think at one time I did put carob chips in it ( ).

I love recipes like this that are so easy to substitute and play around with. Often you'll find a recipe variation of it written up as some kind of new wonderous thing. I'm pretty sure my Mom got this one from the diabetic clinic. Anyways just remember moderation. They will "clean you out" if you overdo it.

Here is a picture:

[Gilogy]

I gave these a try and I like them. I also used butter & whole wheat flour. While they were good as is, sometimes I felt it needed something else. Maybe raisins, or nuts. May try that next week. Thanks for posting!