Mini Scottish Oat Cakes with Roquefort Salad - Gluten-free

As the recipe for the oatcake was handed down through families, it is difficult to know its exact origins. However, like the ancient Mongolians, who used their shields to cook their food, documents show that in the 14th century the Chieftain and his clan used theirs to bake oatcakes. It is even believed that the Romans, whilst in the country, to misquote Saint Ambrose; 'did as the Scotch did' and survived on oatcakes! As for Dr Johnson in his famous dictionary of the English Language, published 1755, under the entry for the grain he wrote: 'Oats n.s. [aten, Saxon.] A grain, which in England is generally given to horses, but in Scotland supports the people.'

To which the writer Walter Scott returned:
'Did you ever hear of Lord Elibank's reply when Johnson's famous definition of oats was first pointed out to him? 

"The food of men in Scotland and horses in England," repeated Lord Elibank; "very true, and where will you find such men and such horses?"'¹

FOREWORD on Gluten-free Oats

Oats do not contain gluten, however it is best not to buy them, if you are gluten intolerant, unless they are labelled as certified gluten-free. In countries where oats are not a traditional crop, fields can be contaminated by stray plants when other cereal crops are grown in close proximity. Here in France, for example, where there were no dedicated oat-growing areas, we used to find it impossible to buy certified organic gluten-free oats. However, due to the ever increasing popularity of gluten-free foods and international cuisine, we are now seeing certified oats on the shelves. It is also worth noting that post harvest, certified gluten-free oats are processed in dedicated mills where they can not be contaminated with other grains. This is why people often get confused about why all oats are not labelled as suitable for those allergic to gluten.

OAT CAKES

INGREDIENTS

(makes 30 small oatcakes)

225g - 8oz rolled, pinhead or steel cut gluten-free oats

1 generous pinch salt 1 tablespoon butter or butter and palm oil, dripping, bacon fat or lard

¼ teaspoon bicarbonate of soda

8 tablespoons (120ml) of hot water (steel cut oats may require a little more water)

Extra oats for sprinkling

TEMPERATURE & TIMES

Preheat the oven to 390°F or 200°C. Cook for approximately 20-30 minutes.

METHOD

Oats in recipes and porridge are traditionally mixed with a wooden spurtle in Scotland. One day we will get around to turning one on the lathe but until then we use a wooden spoon handle!

Chop up oats using a coffee grinder or similar for a few seconds so as to retain the texture of the oats without making a flour.

Mix the dry ingredients and add the melted fat by pouring into the centre of the mixture.

Using a wooden spoon handle stir well whilst incorporating enough water to make a stiff dough.

Powder your hands, bowl or board with chopped oats or oat flour and knead the dough, working quickly.

Using plenty of chopped oats on your board and pin, roll out into a thin round, traditionally these are cut into wedges but for finger food we cut them into small biscuits.

Place on a buttered baking tray put in the pre-heated oven for 20-30 minutes.

If you decide to make them in the traditional way, cook on a medium heated griddle or frying pan for approximately 3 minutes. When they are cooked the edges will begin to curl and turn golden brown.

 

ROQUEFORT SALAD

Traditionally oatcakes are eaten with butter, honey, game, smoked salmon, soup and cheese. I am matching them with a Roquefort salad, a simple yet satisfying accompaniment made from:

-  a slice of pear

- a smidgen of raw butter and a bed of  nasturtium leaf (to prevent sogginess) 

-  arugula/rocket flowers

-  a crumble of Roquefort (or your 'local' blue cheese)

-  walnuts in season

The salad is dressed with a simple vinaigrette made of one part apple cider vinegar to three parts olive oil.

Oatcakes will keep well in an airtight tin  so can be prepared in advance. We usually crisp them up in a warm oven for around 5 minutes.

Enjoy!

All that needs to be said now is Bon Appėtit!

Hope to see you here again for another recipe from my 100 Gluten-Free Organic Party Foods Challenge!

All the best,

Sue

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©  Sue Cross 2017 

¹ Letter from Sir Walter Scott to Mr Croker March 14th 1829, The Croker Papers Vol ii p. 35

Scottish Oatcakes, Organic Gluten-free Recipe, Raw Normandie Goats' Cheese and Dr Johnson's Dictionary.

This is the beautiful and romantic Lake of Menteith on the Carse of Stirling, it also has the distinction of being Scotland's only lake. On one of its three islands, Inchmahome, is the the 13th century priory of the Black Canons, once a place of sanctuary to Mary Queen of Scots and Robert the Bruce. The island is also the final resting place of the romantic and charismatic couple The Gaucho or Don Roberto and Gabriela de la Balmondière, 'La Española', who were in fact the 19th Laird of Ardoch, Robert Cunninghame Graham and his wife, a stage-struck bohemian poet and beauty from the Yorkshire Ridings. Their incredible fairytale life is well worth researching. It is also home, when the weather permits and the lakewater freezes over, to the world famous Bonspiel curling tournament. Nearby is the Highland Boundary Fault which, as the name suggests divides the Lowlands from the Highlands - the land of the oatcake. Traditionally each community had its mill with which the local crofters ground the oats, the only crop that would grow in the harsh Northern climate. The oatmeal was used to make porridge, of course but also oatcakes, often referred to as 'the bread of Scotland'.

As the recipe for the oatcake was handed down through families, it is difficult to know its exact origins. However, like the ancient Mongolians, who used their shields to cook their food, documents show that in the 14th century the Chieftain and his clan used theirs to bake oatcakes. It is even believed that the Romans, whilst in the country, to misquote Saint Ambrose; 'did as the Scotch did' and survived on oatcakes!

As for Dr Johnson in his famous dictionary of the English Language, published 1755, under the entry for the grain he wrote: 'Oats n.s. [aten, Saxon.] A grain, which in England is generally given to horses, but in Scotland supports the people.'

To which the writer Walter Scott returned: 'Did you ever hear of Lord Elibank's reply when Johnson's famous definition of oats was first pointed out to him? 

"The food of men in Scotland and horses in England," repeated Lord Elibank; "very true, and where will you find such men and such horses?"'¹

 

Gluten-free oats

Oats do not contain gluten, however it is best not to buy and use them, if you are gluten intolerant, unless they are labelled gluten-free. Oats can be contaminated by stray plants when other cereal crops are grown in close proximity. For this reason countries like France, where there are no large dedicated  oat-growing areas, can not guarantee their oats to be gluten-free. This is why people often get confused about why all oats are not labelled as suitable for those allergic to gluten.

Ingredients

 
225g - 8oz rolled oats
1 generous pinch salt
1 tablespoon butter or butter and palm oil, dripping, bacon fat or lard
¼ teaspoon bicarbonate of soda 8 tablespoons of hot water Extra oats for sprinkling

Method

 

Chop up oats using a coffee grinder for a few seconds so as to retain the texture of the oats without making a flour.

Mix the dry ingredients and add the melted fat by pouring into the centre of the mixture.

Using a wooden spoon handle stir well whilst incorporating enough water to make a stiff dough.

Powder your hands, bowl or board with chopped oats or oat flour and knead the dough, working quickly.

Using plenty of chopped oats, roll out either into a thin round or divide dough into half and roll into two rounds (traditional).

Traditionally the rounds are then marked out into wedges but we roll thinly and cut out biscuit shapes.

Place on a buttered baking tray put in an oven pre-heated to 390°F or 200°C. Cook for approximately 20-30 minutes. Or, if you decide to make the traditional wedges, cook on a medium heated griddle or frying pan for approximately 3 minutes. When they are cooked the edges will begin to curl and turn golden brown.

These can be eaten with any of your favourite cheeses. Traditionally they are eaten with honey, game, smoked salmon, soup and cheese. Below is one of our favourites raw local organic fresh goats' cheese rolled in herbes de Provence and cornflower petals - delicious!

Now meet some of the goats, just in from the fields and having their supper in the barn.

Thanks for dropping by and if you have found this post enjoyable please share and do feel free to comment and/or ask questions.
All the best,
Sue

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© 2014 Sue Cross
¹ Letter from Sir Walter Scott to Mr Croker March 14th 1829, The Croker Papers Vol ii p. 35