Oat and Barley Milk Cakes
This is a variant on the traditional oatcake recipe that uses milk as a binding agent instead of water. This makes an excellent savoury unleavened bread.
Ingredients
500g medium-ground oatmeal
500g stone-ground (or coarse) barley flour
170g butter
1 tsp sea salt
milk to mix (personally I use buttermilk for this as it yields a tartness that makes this cake even more savoury in flavour).
Preparation
In a large bowl, mix the flour and oatmeal together then add the salt and mix-in well. Cut the butter into small cubes, add to the bowl and rub into the mixture with your fingers until it resembles fine breadcrumbs. Now start adding the milk or buttermilk (note that the oatmeal will absorb a lot of liquid, ensure that you add enough so that the dough isn't too dry). When done shape into small cakes about 0.5 to 1 cm thick.
Cook these cakes on a griddle pan until lightly browned on both sides then set aside to cool. Once cool these savoury cakes are excellent with cheese and fruit.
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
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