👴 jdcard
jdcard's Oatcakes recipes collection
150 g whole wheat flour 7 g active dry yeast 10 g psyllium husks 75 g cocoa powder 75 g semi-sweet chocolate chips 75 g brown sugar 25 g instant coffee crystals 600 g rolled oats 100 g canola oil 75 g honey 550 g warm water
Mix the dry ingredients together thoroughly.
Add the oil and stir until it is evenly distributed.
Add the honey and the water and stir well. At first the dough will look mostly like wet oat flakes, keep stirring until the individual flakes begin to absorb the water and the texture is a more homogenous dough rather than a loose agglomeration of oat flakes.
Turn the dough out onto your baking stone, baking pan, or loaf pan. Form the dough into your desired shape. Cover with a cloth and allow to rise for two hours.
Bake at 325 for 70 minutes.
See the complete instructions in the main oatcakes recipe at
The psyllium husks help reduce the tendency to crumble. The recipe works fine without it if you want a softer cake, albeit with more crumbs to clean up.
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