Savory Soured Oatcakes



A while back I bought a large back of oats. Not, the rolled kind that you make into oatmeal, but the whole, straight out of the field kind:




They have been in my pantry for a long time and I have been wondering how to use them. I pulled them out on a whim this week. Now in order to digest them easily, you need to prepare your grains (reducing phytic acid by soaking, sprouting or souring). I soaked it overnight while I decided what to do with it. The next morning I eyed it up and thought about it. This is the recipe I came up with and it was VERY good.

2 cups of whole oats (although I think you could substitute another grain of your choice)

Soak these overnight in a bowl of water

Drain and put in food processor or blender with 2 cups of milk and blend for 3 minutes. The purpose of this isn’t just blending, but grinding the grain, which is why it takes 3 minutes. If necessary add more milk or water to keep blending smoothly.

Put in a bowl and add half a cup of sourdough starter and leave on the counter until bubbly (6 to 10 hours). If you wanted to eat them for breakfast this would be perfect done the night before. I did in the morning so it would be ready at dinnertime.

Go about your business without worrying or thinking about them. Easy-peasy.

Once bubbly, preheat your pan or griddle. To your bubbly, soured oats, add:

4 eggs

2 TBSP baking powder

1 tsp sea salt

1/4 coconut oil

Mix well and pour your desired size oatcakes into your pad or griddle and cook like pancakes. We ate this with a pastured pork chili and they were AMAZING. A little grass fed butter on top. Yummy. Will definitely make these savory soured oatcakes again.

If you are looking for a good source for quality sea salt or coconut oil, please check out my marketplace.

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