Scotch Oat Cakes
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
Possible health benefits
General information, not medical advice.
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Hazelnut
High in vitamin E · 47 mg per 100 g, 393% of the reference intake per 100 g
- Vitamin E contributes to the protection of cells from oxidative stress.
Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
High in unsaturated fat · 88 g per 100 g, 92% of its fatty acids unsaturated
- Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels [MUFA and PUFA are unsaturated fats].
- Replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels. Oleic acid is an unsaturated fat..
Nutrients per 100 g of “Oil, hazelnut”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Put a half potmd of fine Scotch oatmeal into a mixing bowl.
- In a cup put a pinch of baking soda and a piece of butter the size of a hazelnut ;
- add a half cup of hot water and stir until the butter is all melted.
- Then mix with the meal in the bowl, using a thin bladed knife;
- when the mixture is blended, turn out onto a molding board and knead it with the knuckles, keeping it round and not letting it crack at the edges.
- Strew plenty of dry meal over it and roU with a crimped roller, brushing off all the loose meal which does not adhere to the dough.
- Roll about as thick as anoldcoppercent;thencutthe cake in three pieces and place themona griddle to toast.
- As they get done, move them to a hotter place.
- Try them with the thtunbnail to see when they are done, and, if they have ceased to be doughy, remove them to a toaster to dry but do not let them bum.
Plating
Cookware for this recipe
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Saucepan
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Griddle
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Mixing bowl
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Blender
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Chef's knife
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Wooden spoon