½ cup of oat flour, spelt flour or whole wheat flour
¼ cup fresh buttermilk, kefir or yogurt (homemade is preferable)
¼ cup hot water
¼ tsp. of salt
¼ tsp. aluminum free baking soda or powder
¼ cup melted butter
flour for dusting
Instructions
In a medium bowl combine oats, flour, buttermilk and water. Mix well. Cover bowl and let sit on counter top overnight, or at least 8 hours.
The next day, preheat oven to 325F. Add the salt, baking soda and melted butter to the bowl. Mix everything with a fork, and break it up evenly. If it is too dry, add a bit more liquid – maybe a tablespoon or so. With your hands, form into a ball. Sprinkle a dusting of flour on your counter top or a large cutting board. Roll the dough out to ¼ inch thick. Then cut with the top of a glass into round shapes. Be sure to re-roll the scraps to make more cakes.
Place cakes about ¼ inch apart on a baking sheet. Bake in the oven for about 20-25 minutes, until golden. Let cool. Makes 6-8 cakes. This recipe is easily doubled.
Recipe by The Yum Queen at https://yumqueen.com/scottish-style-oat-cakes-an-outlandish-ploughmans-lunch/