🥣 Traditional-Style Soaked Oatcakes

 

🥣 Traditional-Style Soaked Oatcakes (WAPF-Inspired)

🧾 Ingredients (makes 8–10 oatcakes)

• 2 cups rolled oats (or stone-ground oats if you have them)

• 1¾ cups warm water

• 2 tbsp buttermilk powder (or 2 tbsp yogurt/kefir/whey)

• ½ tsp salt

• 2–3 tbsp melted butter, ghee, or suet

• ¼ tsp baking soda (optional, for lightness)

• Extra oats or oat flour for dusting/forming dough

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🌙 Step 1: Soak Oats Overnight

1. In a bowl, combine:

   • 2 cups oats

   • Warm water

   • Buttermilk powder (or yogurt/kefir)

2. Stir well and cover loosely.

3. Let sit at room temperature 12–24 hours to improve digestibility and unlock minerals.

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🌞 Step 2: Make Dough

1. Add:

   • Salt

   • Melted fat

   • Optional baking soda

2. Mix into a sticky dough. Add a little extra oat flour if too wet.

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👩‍🍳 Step 3: Shape and Cook

Method 1 – Skillet (traditional)

• Flatten dough into rounds (about 5–7mm thick)

• Cook on a dry cast-iron skillet or frying pan on medium heat for 3–4 min per side, until golden

Method 2 – Oven (easier)

• Preheat oven to 180°C (350°F)

• Flatten dough into thin rounds on a lined tray

• Bake for 15–18 minutes, flipping halfway if desired

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🧈 Serving Ideas

• Serve warm with raw butter, raw cheese, or liver paté

• Or as a vehicle for soups, broths, eggs, or sardines

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📌 Tips

| Want crispier oatcakes? | Bake longer at lower heat (160°C / 320°F) |
| Add sweetness? | Add 1–2 tsp raw honey and a pinch of cinnamon |
| Add herbs or cheese? | Chopped rosemary or grated aged cheddar work well |