Apparently I’m taking my goal of learning at least six new recipes this year very seriously. Because I’m nothing if not a very serious person.
Anyway, you might recall that a week ago I posted about learning how to make oat milk. And while the recipe for making oat milk is exceedingly simple, I didn’t say that the new recipes had to be complex. In fact, given my schedule and my inability to achieve this goal over the last few years, I think it almost necessary that I stick (at least for now) to simple recipes.
Given how much I enjoyed the oat milk, I opted to make it again. However, this time I decided I wanted to try something different with the oat slurry that remained after I had strained the blended oat concoction. Last week I saved this slurry and added it over the course of the week to my morning breakfast. While this was a perfectly cromulent way to prevent any food waste, I also wondered each morning if I might use it for something else. Since the slurry was a bit of a doughy blob, I figured it might be useful in other ways.
So, after making this week’s oat milk, I mixed the remaining slurry with 2.5 to 3 cups of oats1, 1 cup of brown sugar, 1/2 teaspoon of salt, 2 teaspoons of baking powder, and 1 cup of vegan butter. Once it was sufficiently mixed, I poured the mixture into a 9″ glass pie plate and popped it into a 375F (190C) preheated oven for about 20 or so minutes.
Honestly, I’m quite surprised with how this turned out given how much I modified this recipe for Cape Breton Oatcakes. Instead of 2 cups of flour, I used the oat slurry leftovers from the oat milk. I also upped the amount of oats, replaced the shortening with vegan butter, and eliminated the 1/2 cup of cold water.
The resulting oatcake is moist and chewy, and not too sweet. And it goes really well with raspberries and a bit of jam. I think I’ll definitely have to make this again.
1 I measured the first 2 cups, then sort of added oats to the mixture until it seemed to thicken up a bit.