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    You are in: Home / Recipes / Cape Breton Oatcakes Recipe
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    Cape Breton Oatcakes

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on August 30, 2010

      These are fantastic! I used one cup of whole wheat flour and one of all-purpose (instead of two of all-purpose), otherwise followed the recipe exactly. Quite easy to make, if a bit messy, although my daughter liked that bit. As the description states-- "the perfect balance between salt and sweet." Not too sweet, but just enough. Puffs up to look something like a cake-y oatmeal cookie (without the raisins), and smells wonderful baking. I had a bit of trouble telling if they were "golden brown" since the dough is a bit brown in the first place! A couple of the cakes crumbled up on me, so maybe these were undercooked or poorly mixed.
      I loved how it didn't take too many dishes to make, and I was able to cook the whole batch on one cookie sheet. I'll be making this one again!

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    • on April 18, 2014

      This recipe is great! I used 2 cups spelt flour and one of oatmeal. The oatcakes are amazing! Thank you for sharing.

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    • on January 23, 2014

      Last night, I made these oatcakes for my son and I who enjoy oatcakes in coffee shops. I made them with 1 cup white flour, 1 cup whole wheat flour, and increased the water to 1 cup. We also used quick oats. It made a sticky dough that could be re-rolled again on a well floured board. The cakes turned out even better than the ones we buy in the shops. I also melted chocolate chips with a little shortening and drizzled it on the cakes, just like in the shops. Like them, you could also dip half of each cake in the chocolate.

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    • on June 21, 2013

      Great recipe and a bonus since I am from Cape Breton. Found the baking powder taste a little strong and might try reducing amount a little next time. Also I used a 3 inch round cookie cutter and found the size perfect especially for little hands. A quick and simple recipe....my favourite kind.

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    • on September 17, 2012

      Great oatcake recipe. Substituting wholewheat (half and half) would probably make these too crumbly and difficult to handle Suggest you follow the recipe as written because quantities are dead on.

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    • on April 13, 2011

      This is a great recipe! I followed it and the oatcakes came out wonderfully. I had to use about 3/4 cup of water to get the dough to stick together but I also added in some pine nuts, nutmeg, and allspice which really made the flavors hit home. I'm up in the mountain so I had to bake mine for about 25 minutes or so to get them to brown but once they came out they held their shape perfectly. Thanks so much for sharing

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    Nutritional Facts for Cape Breton Oatcakes

    Serving Size: 1 (120 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1044.2
     
    Calories from Fat 490
    46%
    Total Fat 54.5 g
    83%
    Saturated Fat 13.3 g
    66%
    Cholesterol 0.0 mg
    0%
    Sodium 492.1 mg
    20%
    Total Carbohydrate 129.6 g
    43%
    Dietary Fiber 5.7 g
    23%
    Sugars 53.9 g
    215%
    Protein 11.8 g
    23%

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