A recipe by for oatcakes made with wholemeal flour, rolled oats and bere meal, with a few extras.
90 g bere meal
50 g wholemeal flour
140 g porridge oats
1 teaspoon sugar, 8 twists of black pepper
1 large teaspoon salt
10 g butter or margarine (optional)
75 ml good oil like olive oil or Scottish rapeseed oil
Experiment with seeds like black onion seeds, sesame seeds, pumpkin seeds, golden linseed – just a handful.
Boiling water (variable)
What to do
Heat the oven to 160-170 degrees C and grease a large baking tray.
Add the dry ingredients to a bowl and mix well. Add the chopped butter and mix in by hand, as if you were making pastry. Add the oil and then mix together using a spoon or by hand.
Add boiling water, a small amount at a time until the mix comes together as a round ball. Flour the surface and roll out the dough to about 1 or 2 mm. Using a plastic or metal cutter, cut rounds and place them on a baking tray.
Bake for 20 minutes then turn over and bake for a further 10 minutes.
Cool the oatcakes and then eat with cheese or humous! Delicious! The above recipe makes about 30 oat cakes.
Beremeal has a distinctive flavour – along with haggis and whiskey, one of the distinctive tastes of northern cornland. You can replace some of the bere meal if you wish with medium pinhead oatmeal and follow the same instructions.
Try adding a handful of chopped fresh herbs like parsley or thyme instead of seeds.
Beremeal sourced from Barony Mills, Orkney.
Recipe by Grannie Kate
For more on bere barley and crop landraces Bere line – rhymes with hairline