Receita
Chudda's Cuisine/Lounge
Nov 17, 2014
7 Comments

PUMPKIN OATCAKES

PUMPKIN OAT CAKES

How about something different for breakfast?  I think I love breakfast more than any other meal of the day.  You can have sweet and savory at the same time without any guilt!! Ludmilla had tried some oatcakes for breakfast the other day and asked me to make something similar.  I wanted to make them with pumpkin and less sweet so I decided on a more traditional Scottish oatcake recipe.  This is a great way to make a different twist on breakfast.  Slathered with candied lemon butter and maple syrup makes these a filling and delicious breakfast!  Made with whole wheat flour and oats and then baked, these are also a great healthy alternative to the normal “pan fried” pancake. Made thicker, these oatcakes are a wonderful breakfast cake.  If made thinner,  these can also be an afternoon snack with coffee or tea. With a little butter, smoked salmon or cheese, these are so versatile that you could use these for any meal, any time of the day!

INGREDIENTS

3 c. rolled oats

1 1/2 c. whole wheat flour

1/2 c. light brown sugar, packed

1/2 tsp. pumpkin pie spice

2 T. molasses

1/2 tsp. salt

1/2 tsp. baking soda

1 c. butter, chilled and cut into pieces

3/4 c. pumpkin puree

chilled water

1/2 c. butter, at room temperature

1/4 c. candied lemon or candied ginger

pinch salt

Candied Lemon Butter

In a food processor, combine butter, candied lemon and salt until combined and smooth.  Chill until ready to use.

PUMPKIN OAT CAKES

DIRECTIONS

Preheat oven to 350F.

Combine oats, flour, sugar, pumpkin,  pie spice, salt and baking soda in a large bowl.  Set aside.

PUMPKIN OAT CAKES

Combine diced, chilled butter with flour mixture and mix with a fork or fingertips until crumbled.  Add pumpkin puree and molasses and mix until a sticky dough forms.

PUMPKIN OAT CAKES

Add chilled water if needed to make moist enough to form into a ball.

Pat dough into 1/2″ circle and cut with a biscuit cutter ( 3 1/2″) into rounds.  You should get about 6 large rounds.

PUMPKIN OAT CAKES

Place on parchment or silpat lined baking sheet.  Bake 15-20 minutes until golden but still moist.  Transfer to wire racks to cool.

PUMPKIN OAT CAKES

Top with candied lemon butter, maple syrup and diced candied lemon.

PUMPKIN OAT CAKESPUMPKIN OAT CAKESPUMPKIN OAT CAKESPUMPKIN OAT CAKES

Enjoy this delicious mess!!

PUMPKIN OAT CAKES

Beijos e Tchau!

Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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7 comentários
  1. Miss Angie - 15/09/2015 - 12h27

    Those look really delicious, and how perfect in time for crisp fall mornings!

  2. Chrissa - Physical Kitchness - 15/09/2015 - 12h29

    These oat cakes look delicious and filling! I love love love anything pumpkin-flavored too 🙂

  3. Julie @ Girl on the Move - 15/09/2015 - 12h55

    Yum!!! Pumpkin recipes means it’s time for fall and that makes me happy!

  4. Brittany - 15/09/2015 - 13h14

    Pumpkin + Oats = two of my favorites! And the lemon butter sounds SO good! I can’t wait to try this out!

  5. kristen - 15/09/2015 - 13h56

    I know what I’m making this weekend!!

  6. Chelsea Pearl - 16/09/2015 - 02h15

    Yum, I need these in my life right now! And that candied lemon butter looks out of this world!

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