Sunday, October 1, 2017

OCTOBER BAKING ...WITH SEASONAL LIVING AND TIMELESS TRADITIONS...SAGE OATCAKES RECIPE 2017

October...is the ideal month to get in the kitchen...and cook...whether that be a slow cooking stew...soup...pot roast...or a great dessert...or snack to enjoy with family and friends.

I fell in love with oatcakes when my family and I traveled to Scotland one year. I couldn't get enough of these tasty and addictive treats...they are quite good. Traditional Scottish oatcakes...are to Scotland...what a baguette is to the French...and is considered to be the bread of Scotland...although it is more like a cookie or sweet cracker. Oatcakes date back as far as the 14th century...and are eaten at breakfast...as a snack or at tea.

My recipe is a wee bit different...than the traditional Scottish recipe...but very good none the less. What makes these so special...is that I have added a good quality dried Sage...which adds such a wonderful taste to these oatcakes.Herbs and desserts pair quite well together...and once you start adding herbs to your desserts...whether fresh or dried...you will taste what I mean.

Did you know that every time you eat herbs...you are ingesting something that is very good for your health? Yep...it is true! Sage is packed with vitamins and minerals...helps with digestive problems...is anti-inflammatory... an aid for depression...memory loss...good for your bones... aids in Alzheimer's disease... and helps in reducing night sweats in menopause... to just name a few of this wonderful herbs healing properties. So enjoy making and then eating these delectable oatcakes (cookies). You can eat these slightly warm...drizzled with honey...or let them cool.

Sage has Vitamin A...Vitamin C...Vitamin E...Vitamin K...and B complex.
Sage also has potassium...zinc...calcium...iron...manganese...cooper...and magnesium. It also contains Thujone...and folic acid.



Remember..."Nothing says love...like something homemade!"



SAGE OATCAKES RECIPE
you can use gluten free oats and flour also for these
*always buy organic herbs...whether dried or fresh

Makes 15 2-inch round oatcakes

1 tablespoon butter for greasing the baking sheets
1/4 cup buttermilk
1/4 cup honey ( warmed and liquid)
1 1/2 cups rolled oats ( do not use quick oats or instant)...or gluten free
1 cup all-purpose flour...or gluten free flour
1 teaspoon finely ground quality dried Sage leaves
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chilled butter...cut into pieces

Preheat the oven to 350 degrees. Butter 2 large baking sheets. Mix the buttermilk and honey together until completely combined. Set aside. Place oats...flour...baking soda...and salt in a medium sized bowl. Add the Sage and mix well.

Using your fingertips or a pastry cutter...cut in the butter until the mixture looks like coarse meal. Add the buttermilk and honey mixture...and stir until it forms a dough.

Form the dough into 2 disks. Set aside one of the disks. Roll out the other disk on a floured surface until it is 1/4 inch in thickness. Using a cookie cutter or a glass...cut out rounds or shapes. Place the cut cookies on the buttered baking sheets.

Gather all the scraps of left over dough...re-roll it and use to cut out more cookies. Then repeat this process with the other dough disk.

Bake the oatcakes 10- 15 minutes or until the edges are just turning golden brown. Do not OVERCOOK!

Cool slightly...eat with honey drizzled on top...or cool completely to enjoy. These will store well in the fridge in a covered container for up to 3 days...but trust me...they will be gone quickly. 

Love...
Victoria