{"id":15385,"date":"2012-09-27T13:31:00","date_gmt":"2012-09-27T17:31:00","guid":{"rendered":"https:\/\/hame.ink\/hameblog\/2012\/09\/27\/oat-a-licious\/"},"modified":"2025-09-12T07:50:14","modified_gmt":"2025-09-12T10:50:14","slug":"oat-a-licious","status":"publish","type":"post","link":"https:\/\/hame.ink\/blether\/2012\/09\/27\/oat-a-licious\/","title":{"rendered":"Oat-a-licious"},"content":{"rendered":"

Last night my friend Donald and I went to the Whaligoe Steps Caf\u00e9<\/a> for an oatcake class with the caf\u00e9’s chef and co-owner, Karen. I guess enough of us raved about her oatcakes and asked for the recipe that she decided to share her secrets with us. Plus she’s always trying to come up with inventive new themed evenings and events for her patrons.<\/p>\n<\/p>\n

I’ve also added oats back into my diet over the last couple of months, and without getting into gastrointestinal details, I’ll just say that I’m convinced they do me good. So being able to make tasty oatcakes like Karen’s instead of buying the blah store-bought ones was an appealing prospect””particularly when they’re made of something that’s so cheap it’s practically free.<\/p>\n<\/p>\n

So here I’m going to shake my head and try to empty out what I remember, half so I won’t forget, half in case you’d like to try making them, and half because I haven’t blogged in a long time. *(Yes, my blog is a corner of the universe where it’s possible to have three halves.)<\/p>\n<\/p>\n

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Ingredients & instructions<\/strong><\/p>\n<\/p>\n

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100 grams of oats<\/strong>, in the following proportion:<\/p>\n<\/p>\n