When I was trying to find a new cracker recipe on the Whole Foods app for the iPhone, I came across a recipe for Irish oat cakes. The original recipe seemed a little boring, and it used butter (which I try to avoid), so I decided to make my own version of the recipe inspired by the original. These little guys go great with some raspberry honey that I purchased from The Bee & Me tent at the Milton Farmers Market this weekend. I also used the honey in the recipe instead of just plain liquid honey.
Here’s my take on Irish Oat Cakes, with a little cocoa! 🙂 Enjoy! 🙂
Cocoa Irish Oat Cakes
- 1 cup oat flour (you can purchase this already made, or you can simply grind rolled oats in the food processor/blender until it resembles flour)
- 1/4 cup whole wheat flour
- 1/4 cup cocoa powder
- 1 tbsp extra virgin olive oil
- 1 tbsp raspberry honey (or regular liquid honey if you like)
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1 egg white (use two if dough is too dry)
- Preheat your oven to 325 F.
- Line a baking sheet with parchment paper, or a silicon baking mat, and set aside.
- Add all ingredients into a bowl, and mix together.
- The mixture will be quite crumbly, so once it’s all mixed together well, transfer the ball of dough to the baking sheet and roll/press it flat. It should be about 1/4 of an inch thick. If the edges are starting to crumble off, just use your fingers to press the dough back together.
- Once the dough is flat, use a knife to make lines in the dough where you’ll want to cut it once it’s done.
- Bake for about 25 minutes. The edges will be slightly darker (but not by much), and the dough will feel dry to the touch.
- Remove from the oven, and use a knife to cut into each line. Set aside to cool completely before eating.