Oatcakes with Blueberry Sauce
Aug 24, 2015
Oatcakes with Blueberry Sauce
Oatcakes are often served with savoury cheeses but they also are tasty with fruit. These slightly crumbly cracker like cookies are easy to eat with a spoonful of this blueberry sauce.
Ingredients
Oatcakes
- 2 cups Large Flake Oats
- 1/2 cup Whole Wheat Flour
- 1/4 cup Ground Flaxmeal
- 1 tbsp Granulated Sugar
- 3/4 tsp Baking Soda
- 1/2 cup Butter cubed
- 3 tbsp Plain 0% Greek Yogurt
Blueberry Sauce
- 2 cups Blueberries fresh
- 1/4 cup Orange Juice
- 1 tbsp Granulated Sugar
- 2 tsp Cornstarch
Instructions
- Blueberry Sauce: In a saucepan, combine 1 1/2 cups (375 mL) of the blueberries with orange juice, sugar and cornstarch; mash slightly. Stir to combine and cook over medium heat, stirring occasionally for about 5 minutes until softened and bubbly. Remove from heat and stir in remaining blueberries; set aside.
- In a large bowl, stir together oats, flour, flaxmeal, sugar and soda. Add butter and using fingers, rub together until mixture starts to stick together. Stir in yogurt to form a thick dough.
- Roll 1/4 cup (60 mL) of the dough into a ball and using a flat bottomed floured glass squish dough down to 1/4 inch (5 mm) thick round. Place on parchment paper lined baking sheet and repeat with remaining dough.
- Bake in 375 F (190 C) oven for about 20 minutes or until light golden brown. Serve with small bowls of blueberry sauce to dip into.
Notes
Recipe developed by Emily Richards
Nutrition
Calories: 210kcalCarbohydrates: 25gProtein: 4gFat: 11gSaturated Fat: 6gCholesterol: 20mgSodium: 125mgFiber: 4gSugar: 6gVitamin A: 300IUVitamin C: 6.6mgCalcium: 20mgIron: 1.1mg
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