Leave it to an English major to find recipe inspiration in the diary of a poet’s sister. Dorothy Wordsworth, sister of Tintern Abbey poet William Wordsworth, was an avid diarist–and a poet herself. She wrote of life in the Lake District of northern England where the natural landscape infused day-to-day life with quiet beauty.
Oat cakes are among the food items mentioned in Dorothy’s journals. Made with simple oat flour and goose fat, they could be easily packed along a trip outdoors. The recipe-adapting English major mentioned above was not me, but my mother. She experimented with blender-churned oat flour and different nut butters (not goose fat ;)) to create her own version of these delightful, healthy snacks.
Passed down to me, I have veganized this naturally gluten-free recipe and added a little low-glycemic sweetness–perfect for the vegan adventurer on the go.
(Makes between 10-12, depending on thickness of cakes.)
1/4 teaspoon sea salt
1 1/2 cup oat flour (can be made by blending old fashioned oats until they are a coarse flour)
1 tbsp. almond butter or coconut oil
1 tsp. baking powder
1 tsp. cinnamon or pumpkin spice blend
1/3 cup non-dairy milk or water (I used a blend of almond and coconut milk.)
1 tsp vanilla extract
1 tbsp. coconut nectar
cinnamon and almond slices for garnish (optional)
1. Pre-heat oven to 350F.
2. In a large bowl, mix dry ingredients.
3. In a separate bowl, mix wet ingredients then add to dry ingredients and stir thoroughly.
4. Line a cookie sheet with parchment. Flatten dough between 1/4-1/2″. Cut into circles using a biscuit or cookie cutter. Press almond slices onto oat cakes (optional). Garnish with cinnamon (optional).
5. Bake for 15 minutes or until oat cakes easily lift off the parchment. Allow cakes to cool on a wire rack. Serve, and enjoy!
Also see: Gluten Free Banana Chocolate Chip Muffins
No-Bake Vegan Mocha Cheesecake
Vegan Biscuits with Whipped Cream and Jam
Photos: Mary Hood