Scottish Oat Cakes

This is a delicious make-ahead treat, kids love it, mature, old everyone whoever tastes it loves it and wants more and more. Enjoy with your family and friends, especially neighbours, because once they smell they will come without the invitation.   

Scottish Oat Cakes

INGREDIENTS & QUANTITY
¼	CUP WHOLE WHEAT PASTRY FLOUR
1	CUP BRAZIL NUTS (or walnuts)
1	CUP QUICK OATS
1	TEASPOON SALT
¼	CUP HONEY, WARMED LITTLE

1.     Place flour and nuts in a food processor and whiz for 1 minute or until nuts are as fine as the flour but not getting buttery or sticking to the sides. Pour into a mixing bowl and add oats and salt. Stir in warmed honey until a ball of dough forms, adding a little water if needed. Mixture should stick together, but not be so wet that it sticks to your hands.

2.     Divide into about 12 walnut-sized balls and place on two non-stick cookie sheets. Poll thin with a rolling-pin.

If the pan sides are deep, turn it upside down and make your cakes on the bottom in order to roll the cakes flat with a rolling pin. Cover them with plastic wrap to keep the roller from sticking.

3.     Bake 10-12 minutes at 350˚F. Watch carefully – they burn easily!

4.     Serve with thickened fruit topping such as blueberry, cherry, or peach. Add nut or soy milk if desired.

– MAKES 1 DOZENS —