Sweet Potato and Chickpea Patties with Avocado and Tomato Salsa

I enjoy little bites, and summer time is especially suited to savory cakes and patties. My preference is usually to bake most varieties in the oven because it cuts down on oil and time too as the whole batch will usually fit on one sheet. My latest experiment in savory little bites has everything you need for a complete meal — sweet potato, chickpeas, oats and seeds. They are mildly spiced, with a slightly crusted exterior and a soft and succulent middle. Golden and packed full of protein and fiber, this will not be the last time they appear on my table. I've no doubt that even the carnivores at the table won't be complaining about the lack of moo in each bite.

The serving possibilities are endless. You can serve them in tortilla wraps, pita pockets, buns, or just as they are with some salsa and a side salad. My choice was to serve them up over some baby kale and then top with a spicy avocado and tomato salsa, with some goat cheese biscuits on the side. Filling and refreshing, it's pretty much a trouble free meal, but wonderful anytime of year.

Sweet Potato and Chickpea Patties with Avocado and Tomato Salsa

Recipe by Lisa Turner Published on July 16, 2015 Baked sweet potato and chickpea patties with oats, seeds, herbs and spices — a complete nutrient and flavor-packed meal in one colorful burger Print this recipe Ingredients: 3/4 cup dried chickpeas (2 1/4 cups cooked) 1 large sweet potato (about 1 1/2 cups) 6 sun-dried tomatoes 1 cup rolled oats 1 small red onion, diced 1 clove garlic, minced 1 jalapeño, seeded and finely chopped juice from 1 lemon (3 tablespoons) 1 tablespoon olive oil 1 teaspoon paprika 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon turmeric pinch of cayenne 1 teaspoon sea salt, or to taste 1/4 teaspoon ground black pepper, or to taste 1 tablespoon ground flax seed 1/2 cup hemp seeds 2/3 cup green peas, fresh or frozen and defrosted 1/4 cup fresh cilantro, finely chopped 1/4 cup fresh basil, finely chopped baby kale, spinach or other greens for serving Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer until soft — 1 to 1 1/2 hours. Meanwhile, preheat an oven to 425°. Scrub the sweet potato and roast until fork tender, about 50 to 60 minutes. Let cool, remove the skin, transfer to a medium bowl, and mash with a fork or potato masher. Stir in about 3/4 cup of the oats and set aside. (If you roast the sweet potato the night before, cover this mixture and keep refrigerated until needed). Soak the sun-dried tomatoes in hot water for 30 minutes, then drain and chop. Set aside. Drain the cooked chickpeas and transfer to a food processor. Add the sun-dried tomato, onion, garlic, jalapeño, lemon juice, olive oil, paprika, cumin, coriander, turmeric, cayenne, salt and black pepper, and process until the mixture is blended but still a bit chunky. Add the sweet potato and process for another few seconds. Transfer the mixture to a large bowl. Whisk the ground flax seed with 3 tablespoons of warm water and stir into the sweet potato and chickpea mixture along with the hemp seeds, green peas and fresh herbs until well combined. Stir in the remaining 1/4 cup of oats and let the mixture chill in the refrigerator for 1 hour so that it firms up and is easier to shape. Line a baking sheet with parchment paper and preheat an oven to 400°. Brush a little oil on your hands and shape the sweet potato and chickpea mixture into roughly 12 2-inch patties. Brush your hands with oil as needed so the mixture doesn't stick too much. Bake the patties for about 30 minutes, flipping them over after 15 minutes. When they are lightly golden and slightly crisp, removed from the oven and let cool for 10 minutes of longer before serving. Serve over greens, as part of a wrap, or as a burger patty with fresh avocado and tomato salsa or your favorite accompaniments. Makes 12 2-inch patties

Other patties and cakes to enjoy from Lisa's Vegetarian Kitchen:
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)
Chickpea Patties Smothered in Vegetable Gravy
Quinoa Goat Cheese and Parmesan Cakes
Chickpea Quinoa Pumpkin Burgers

On the top of the reading stack: 660 Curries

Baked Pumpkin Oatmeal Pudding Cake

Oatmeal is pretty standard breakfast fare around my house, but it's usually simply cooked on a stove-top and served plain with a little milk, maple syrup and some berries. But I do enjoy going the extra step once in a while to make a baked oatmeal pudding, and with plenty of pumpkin purée in the freezer, it was an easy choice to go with a baked pumpkin oatmeal with all the pie spices that fill the kitchen with delicious aromas.

Soft, creamy and chewy, this oatmeal pudding comes out of the oven like a flour-less coffee cake, and is as nourishing as it is simple to put together. Soaking rolled oats in plain good quality whole fat yogurt overnight before baking breaks down the grain's complex proteins into easily digestible components and results in a delightful spongey and almost custardy texture in the finished cake. And, of course, there's pumpkin and some toasted pecans… It's not too sweet, either, sweetened with just a quarter cup of maple syrup, but you can make it a sweeter dessert pudding cake by increasing the maple syrup to a half cup. You can use canned pumpkin easily as long as it is not the already spiced and sweetened pumpkin pie filling.

Baked Pumpkin Oatmeal Pudding Cake

Recipe by Lisa Turner Published on November 13, 2014 Simple, soft, creamy and healthy baked flour-less oatmeal pudding cake with pumpkin and spices Print this recipe Ingredients: 2 cups rolled oats 1 cup plain whole fat or Greek yogurt 1/2 cup pecans (optional) 1 cup pumpkin purée 3/4 cup almond milk or whole milk 1/4 to 1/2 cup maple syrup, to taste 1 teaspoon vanilla 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground allspice or cloves pinch of sea salt Instructions: Combine the oats and yogurt in a large glass or ceramic bowl. Cover with a clean dish towel and let stand overnight at room temperature. If using pecans, toast on an ungreased baking sheet at 350° for 5 minutes or until fragrant and slightly darkened. Butter or oil an 8 × 8 inch baking pan and preheat an oven to 350°. Add the pumpkin purée, milk and vanilla to the oat and yogurt mixture and stir to blend. Add the spices, salt and pecans if using and stir until everything is well combined. Pour the mixture into the prepared baking pan and bake for 25 to 30 minutes until set and lightly browned on the top. Let cool for 5 minutes then serve warm, garnished with extra toasted pecans or drizzled cream or maple syrup on top if desired. Reheat leftovers in aluminum foil at 300° for 6 to 8 minutes. Makes 6 servings

More autumn delights from Lisa's Kitchen:
Apple-Oatmeal Breakfast Streusel Cake
Homemade Pumpkin Pie
Pumpkin Energy Bites
Pumpkin Scones
Spiced Pumpkin Waffles

On the top of the reading stack: various cookbooks

Audio Accompaniment: country silence

Baked Cherry Oatmeal Dessert Puddings

It's amazing how cooking in ramekins can turn a fairly ordinary recipe into something that looks gourmet. That's just what I did with a baked cherry oatmeal breakfast pudding that I enjoyed recently, turning them into these gorgeous soft and spongy cherry and oatmeal dessert puddings with a few tweaks like marinating the cherries in balsamic vinegar to deepen their flavor. They were also an excuse to use up some the bags of fresh sweet cherries that somehow keep arriving at my house.

The aroma of cherries and almond essence baking in the kitchen will make anyone want to get right to the dessert course, but these elegant little puddings are not too sweet at all and healthy enough to eat for breakfast if you have any left over.

Baked Cherry Oatmeal Dessert Puddings

Recipe by Lisa Turner Published on August 6, 2014 Soft, spongy and healthy oatmeal dessert puddings baked with balsamic-marinated sweet cherries Print this recipe Ingredients: 3/4 cup rolled oats 1 cup plain Greek yogurt 1 cup fresh sweet cherries, pitted and chopped 1 tablespoon balsamic vinegar 1/4 cup raw almonds, chopped 1 cup almond milk 2 tablespoons maple syrup 1/2 teaspoon vanilla 1/2 teaspoon almond extract 1/4 teaspoon baking powder pinch of teaspoon sea salt Instructions: In a large bowl, combine the oats and yogurt. Cover with a clean dish towel and let stand overnight at room temperature. Toss the cherries with the balsamic vinegar and let sit for 10 minutes. Meanwhile, toast the chopped almonds in a dry unoiled skillet over medium-low heat for 10 minutes, stirring or tossing frequently, until lightly browned. Remove from heat and set aside. Generously butter 8 4 oz ramekins and preheat an oven to 350°. In a medium bowl, whisk together the almond milk, maple syrup, vanilla, almond extract, baking powder and salt. Pour the mixture into the oats and stir to combine. Scatter half the cherries between the ramekins. Gently spoon 1/3 cup of the oat mixture in each ramekin and scatter the remaining cherries over the top. Bake uncovered for 45 to 50 minutes or until the top is browned and the pudding is slightly set (it will finish setting while it's cooling, but it should not be too liquid-y either). Remove from heat and let stand for 10 minutes. Scatter the toasted almonds over the puddings and serve warm. Makes 8 servings

More pudding ideas you will enjoy:
Lemon Sponge Pudding
Cherry Pudding Cake
Cherry Clafouti
Chia Seed Pudding

On the top of the reading stack: Vegan for Fun: Modern Vegetarian Cuisine by Attila Hildmann

Audio Accompaniment: Talk Talk - Wealth

Baked Cherry Oatmeal Pudding

Fresh sweet wine-red summer cherries might be my favorite snacking fruit, which can make pitting enough of them to get past my mouth and into a recipe an uncertain exercise — always better to have far too many on hand, at least in my house. But when they do survive long enough to be put into something like this oatmeal pudding, the results are extraordinary — baking cherries elevates their sweet taste and, combined with the essence of almonds, fills your kitchen with heavenly aromas.

This recipe is a remix of a baked apple-blueberry oatmeal breakfast pudding that scored a huge hit with me and my husband a little while ago, and if anything this proved to be an even greater success. The process of soaking oats overnight in yogurt not only breaks down the grain's complex proteins into easily digestible components, in addition the results bake into a soft and creamy spongey pudding that can be eaten as a dessert or for breakfast.

Baked Cherry Oatmeal Pudding

Recipe by Lisa Turner Published on July 18, 2014 A simple and healthy soft spongey pudding made with baked oatmeal and fresh sweet cherries Print this recipe Ingredients: 1 1/2 cups rolled oats 2 cups whole fat plain yogurt 1/2 cup coconut (or brown) sugar 1/2 teaspoon baking powder 1/2 teaspoon sea salt 2 cups whole milk 1 teaspoon vanilla 1 teaspoon almond extract 2 cups fresh sweet cherries, pitted and halved Instructions: In a large bowl, combine the oats and yogurt. Cover with a clean dish towel and let stand overnight at room temperature. Generously butter a 9 × 9 ceramic or glass baking or casserole dish. Preheat an oven to 350°. In a medium bowl, combine the brown sugar, baking powder and salt. Gradually whisk in the milk, vanilla and almond extract until combined. Pour the mixture into the oats and stir to combine. Scatter half the cherries in the baking dish, and gently spoon in the oat mixture. Scatter the remaining cherries over the top, and bake uncovered for 50 to 60 minutes or until the top is browned and the pudding is slightly set (it will finish setting while it's cooling, but it should not be too liquid-y either). Remove from heat and let stand for 10 minutes. Serve warm with whipped cream, toasted slivered almonds, or by itself. Makes 6 servings

Other ideas from Lisa's Kitchen:
Baked Apple-Blueberry Oatmeal Breakfast Pudding
Apple-Oatmeal Breakfast Streusel Cake
Cherry Vanilla Ricotta Muffins

On the top of the reading stack: Midnight's Children by Salman Rushdie

Audio Accompaniment: sweet silence

Peanut Butter Oatmeal

Lately I've been craving peanut butter — a lot! Almost every day and all day, it seems. I don't know whether my body is telling to fill up on proteins after stirring from the long winter slumber, but fortunately peanut butter is a delicious way to get protein.

Inspired both by the craving itself and by the recent success of adding peanut butter to rice cooking water for a simple and tasty side dish, this quick and easy oatmeal is cooked in coconut milk and water with natural peanut butter and a little cinnamon and nutmeg. The result is a warm, creamy and wonderfully "peanutty" porridge that adds a little protein kick to your breakfast to help start the day.

Do try it, you'll be pleased with how easy and tasty it is — and a little more filling than the usual oatmeal porridge. Use smooth or crunchy natural peanut butter, but the crunchy peanut butter gives the oatmeal a nice contrast in textures.

Peanut Butter Oatmeal

Recipe by Lisa Turner Published on June 6, 2014 Quick and easy oatmeal porridge for two cooked with peanut butter for a tasty protein boost Print this recipe Oats: 1 cup rolled or steel-cut oats 1 cup water Other ingredients: 3/4 cup coconut milk 1/2 cup water 1/3 cup natural peanut butter 1/4 teaspoon ground cinnamon pinch of ground nutmeg pinch of sea salt 1/2 teaspoon vanilla 1 to 2 tablespoons honey or maple syrup (optional) Instructions: Combine the oats and 1 cup of water in a small glass or ceramic bowl. Let stand overnight at room temperature. Combine the coconut milk, 1/2 cup of water, peanut butter, cinnamon, nutmeg and salt in a small saucepan. Bring to a low boil over medium heat, stirring to incorporate the peanut butter into the water. As soon as the water is boiling, stir in the oats and vanilla, and immediately turn the heat down to low. Cook, stirring constantly, until the oatmeal has thickened to your liking. Add more water as necessary. If using honey or maple syrup, stir in right before taking the oatmeal off the stove. Serve hot as is, or with raisins, diced apples or nuts. Makes 2 servings

Other oatmeal porridge ideas:
Chai Spice Oatmeal
Lemon Curd Oatmeal
Oat Porridge for Two
Oat Porridge and Fruit

On the top of the reading stack: Dead Souls by Gogol (it's a lengthy read but worth every hour invested)

Audio Accompaniment: the washing machine

Raspberry-Banana Oat and Chia Seed Smoothie

I haven't entirely jumped aboard the chia seed bandwagon, but even if they're not the universal panacea as has been suggested, I don't mind taking advantage of the omega-3 acids, fiber, iron, calcium, protein, vitamin C, potassium and antioxidants that chia seeds provide. Apart from delightful chia seed puddings, chia seeds are easy to incorporate in smoothies, which I frequently enjoy for a healthy, easy-to-digest and quick and easy no-cook breakfast pick-me-up. And since chia seeds benefit from the same soaking and fermentation method that make the proteins in rolled oats digestible, they're a simple addition to the oat and yogurt mixture that I prepare the night before my smoothie in a variation of the traditional muesli technique — simply stir oats and chia seeds into plain whole-fat yogurt and leave overnight at room temperature, and the next morning you've got a nourishing, tangy and delicious base for adding any variation of fruits and natural sweeteners to make a smoothie.

This combination of yogurt, oats, chia seeds, raspberries and bananas makes for a particularly refreshing and substantial breakfast smoothie — so tasty, in fact, that it felt like I was drinking a fresh dessert!

Raspberry-Banana Oat and Chia Seed Smoothie

Recipe by Lisa Turner Published on May 5, 2013 Wholesome, refreshing and delicious breakfast or snack smoothie made with oats, yogurt, raspberries and bananas with a dose of nourishing chia seeds Print this recipe Ingredients: 1/2 cup rolled or steel-cut oats 1 tablespoon chia seeds 1 cup whole-fat yogurt 1 1/2 cups fresh or frozen red raspberries 1/2 banana, chopped 1/2 cup whole milk 1 tablespoon honey 4 ice cubes Instructions: Stir the yogurt into the oats and chia seeds. Let soak overnight at room temperature in a covered non-plastic bowl. In the morning, blend the soaked oats together with all the other ingredients in a blender until smooth and frothy. Add more honey if desired. Makes 6 cups or 3 to 4 servings

Other smoothies you will enjoy:
Oat-Mango Smoothie with Blackberries
Blueberry and Maple Syrup Oat Smoothie
Pomegranate & Blueberry Oat Smoothie
Pink Mango Smoothie - Tinned Tomatoes

Cornmeal-Oat-Quinoa Pancakes with Dried Cherries

Years ago when I worked in a bookstore the Dummies series of how-to books were everywhere to be found on almost every subject available. I had quite forgotten about them until I was recently sent a review copy of Cooking with Quinoa For Dummies, which goes to show that the supply of how-to subjects is not yet exhausted.

Now having been acquainted with this wonderful food for years, I am not, nor are many or most of my readers, "quinoa dummies" by any stretch. But it was not too many years ago when quinoa was only readily available at specialty food stores, but with a relatively recent surge in popularity of this "superfood", quinoa — including various types of the whole grain, flour and flakes — is now easily found at most grocery stores. I found this book could be much more than a comprehensive introduction for people who are new to quinoa. Written by Cheryl Forberg, who acts as the nutritionist for the show "The Biggest Loser", it's also a thorough guide to all the types and forms of quinoa, the benefits of eating quinoa, and a great variety of the many uses and methods for cooking quinoa. Ideas for appetizers and snacks, breakfast and brunch, salads, soups, mains and desserts and even beverages await the cook. There's plenty to learn from this book, even for us quinoa veterans.

Of the over 140 recipes included in this collection, the one that struck my fancy first was for gluten-free cornmeal pancakes with oat flour and quinoa flakes. During the winter I'm always on the lookout for pancake ideas, and the leftovers from a big Sunday morning pancake cook-up session make great homemade on-the-go breakfasts for my early rising husband and myself for that matter. And this one is just in time for Pancake Tuesday. I've adapted the recipe slightly, but the essentials of cornmeal, oat flour and quinoa flakes remain the same, and make for wonderful chewy-textured pancakes with a delightful nutty taste. Guilt-free too, with no added sugar but just the natural sweetness of the grains. I'll be making these again, and I hope you try them too.

Note: I received a copy for review, but the opinions expressed here and the adaptation of the recipe are my own.

Cornmeal-Oat-Quinoa Pancakes with Dried Cherries

Recipe by Lisa Turner Adapted from Cooking with Quinoa For Dummies Published on February 11, 2013 Wholesome, nutty and chewy gluten-free pancakes made with dried cherries, cornmeal, oats and quinoa Print this recipe Dry ingredients: 1 cup yellow cornmeal 3/4 cup oat flour* 1/3 cup quinoa flakes* 2 teaspoons baking powder 1/4 teaspoon sea salt Other ingredients: 1 cup whole milk 1 cup plain whole fat yogurt 2 tablespoons unsalted butter, melted 1/2 teaspoon vanilla 2 large eggs, separated 1/2 cup dried cherries, chopped Notes: (1) you can make your own oat flour by processing rolled oats in a blender or food processor until powdered; or substitute quinoa flour instead (2) if quinoa flakes are unavailable, substitute rolled oats. Instructions: Combine the dry ingredients in a large mixing bowl. In another bowl, whisk together the milk, yogurt, melted butter, vanilla and egg yolks. In a separate bowl, beat the egg whites until soft peaks form. Fold into the milk and yogurt mixture. Pour the milk, yogurt and egg mixture into the dry ingredients and stir until just combined. Cover and refrigerate for 8 hours or overnight. Fold the dried cherries into the batter 20 or 30 minutes before cooking. Butter or grease a non-stick skillet and heat over medium heat. When hot, ladle 1/4 cup portions of the batter on to the skillet and cook for 2 to 3 minutes or until the edges are turned up from the pan and the tops are almost firm. Flip and cook for another 30 seconds or until both sides are golden brown. Keep the cooked pancakes warm in a preheated 200° oven while the remaining pancakes are prepared. Serve hot or warm with warmed maple syrup and a pat of butter. Wrap leftovers in aluminum foil and reheat in a 300° oven for 10 to 15 minutes. Makes 14 four-inch pancakes

Other breakfast and brunch ideas with cherries you will enjoy from my vegetarian kitchen:
Cherry Cornmeal Scones
Dried Cherry Scones
Cherry Ricotta Crêpes
Baked Cherry-Stuffed French Toast with Cherry-Orange Sauce

On the top of the reading stack: Feeding the Hungry Ghost by Ellen Kanner

Audio Accompaniment: LTJ Bukem

Baked Apple-Blueberry Oatmeal Breakfast Pudding

Rolled oats baked with cinnamon and nutmeg, apples, blueberries, almonds, and whole fat yogurt and milk! Yes, this simple breakfast pudding is not only as delicious as it sounds but it's also a power-packed way to start your day with an energy-rich helping of protein, fats and fiber in addition to a healthy dose of antioxidants, vitamins and minerals too.

Soaking oats overnight in yogurt helps break down the complex proteins in grains, such as avenin, into simpler components that are much more easily digested by the body, and the soaking process causes the grains to bake into a wonderfully soft bread-pudding-like texture. The scent of cinnamon wafting through your breakfast kitchen is also extraordinarily inviting, and the pudding is naturally sweet enough to serve as a treat or dessert — the small amount of added honey or maple syrup is really quite optional. It's a great way to get your kids to start eating oats.

Consider using any combination of baking spices, fresh or dried fruits and nuts in this recipe.

Baked Apple-Blueberry Oatmeal Breakfast Pudding

Recipe by Lisa Turner Published on May 30, 2012 A simple, healthy and naturally sweet baked oat porridge pudding with apples, blueberries and spices Print this recipe Ingredients: 1 1/2 cups rolled oats 2 cups whole fat plain yogurt 1 apple, chopped 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon baking powder 1/2 teaspoon sea salt 1/4 cup slivered almonds 2 cups whole milk 1/4 cup honey or maple syrup (optional) 1 teaspoon vanilla 1 1/2 cups fresh or frozen blueberries Instructions: In a large bowl, combine the oats and yogurt. Cover with a clean dish towel and let stand overnight at room temperature. Generously butter a 9 × 9 ceramic or glass baking or 2-quart casserole dish. Scatter the chopped apples over the bottom of the dish and bake at 375° for 30 minutes or until tender and lightly browned. Remove from the oven and turn the oven temperature down to 350°. In a small bowl, combine the cinnamon, ginger, nutmeg, baking powder, salt, and half the almonds. In a separate medium bowl, whisk together the milk, honey or maple syrup if using, and vanilla. Whisk in the dry ingredients until combined. Pour the mixture into the oats and stir to combine. Sprinkle half the blueberries over the apples in the baking dish, and gently spoon in the oat mixture. Scatter the remaining blueberries and almonds over the top, and bake uncovered for 40 minutes or until the top is browned and the pudding is slightly set (it will finish setting while it's cooling, but it should not be too liquid-y either). Remove from heat and let stand for 10 minutes. Serve warm with cream, added fruit or nuts, or by itself. Makes 6 servings

More breakfast oat ideas from Lisa's Kitchen:
Apple-Oatmeal Breakfast Streusel Cake
Oat Porridge for Two
Oat Porridge and Fruit
Chai Spice Oatmeal
Lemon Curd Oatmeal

Lemon Curd Oatmeal

Oatmeal porridge was a staple breakfast food for previous generations of Canadians, and it's so quick and easy to make in the morning that there's no reason why it shouldn't become a staple for this hurried generation as well. Naturally sweet and soothing with a delightful nuttiness, oats are the perfect grain for starting the day, loaded with good energy, calcium, iron, magnesium, phosphorus, potassium, fiber and B vitamins. Instant oats ought to be avoided not only as an almost misnomer — cooking regular rolled or steel-cut oats take hardly any more time at all — but because most of the nutrients are lost during a high temperature precooking stage, and the results contain preservatives and artificial sweeteners. Rolled or steel-cut oats, meanwhile, are almost as good as using the whole oat groats, because they've only been lightly processed with a very light steaming and rolling or cutting. The time saved is a matter of mere minutes, compared to a significant loss of the natural taste and nutritional value of oats.

Oats are also so easy to dress up with fresh or dried fruit, nuts, butter, milk or cream, or sweetened with maple syrup or brown sugar. But I've found a new breakfast treat now — stir a spoonful of homemade lemon curd into your hot oatmeal for a delightfully sweet and fresh lemony experience. Enjoy your oats!

Print this post

Other fresh morning ideas for lemon curd and oats from Lisa's Kitchen:
Oat Porridge for Two
Oat Porridge and Fruit
Chai Spice Oatmeal
Lemon Curd Ricotta Pancakes

Scottish Oat Scones ( "Horse Treats" )

Samuel Johnson used to say that oats are "a grain used in England to feed horses and in Scotland to feed the populace." As a wonderful source of calcium, iron, magnesium, phosphorus, potassium, fiber and B vitamins, this may explain why there were so many splendid specimens of English horses and Scots. As with the Scots, we Canadians must suffer a miserable climate for several months a year, so these “horse treats” ought to do as well for us as for them. Easy to make, these sturdy oat scones are warming, filling, and just slightly sweet — and they’re just wonderful with butter and jam spread over them.

Scottish Oat Scones ( "Horse Treats" )

Recipe by Lisa Turner Published on March 19, 2011 Easy to make, these oat scones are warming, filling, and just slightly sweet — wonderful with butter and jam Print this recipe Ingredients: 1 1/2 cups spelt flour or unbleached white flour 2 cups rolled or steel-cut oats 1/4 cup sugar 4 teaspoons baking powder 1/2 teaspoon sea salt 1 large egg 1/2 cup (1 stick) unsalted butter, melted 1/3 cup whole milk Instructions: Preheat an oven to 425° and grease or line a baking sheet with parchment paper. In a large bowl, combine the flour, oats, sugar, baking powder and salt. Make a well in the center of the dry ingredients. In a small bowl, beat the egg until frothy. Now add the melted butter and milk and whisk further to combine. Pour into the dry ingredients and mix until you have a soft dough. Shape and pat the dough into two 6 to 7 inch circles. Score the tops into 6 to 8 pie-shaped wedges and bake for 10 to 15 minutes or until golden brown. Let cool for a few minutes. Split the scones open and serve with butter and jam. Makes 12 to 16 scones

More oat recipes from Lisa's Vegetarian Kitchen:
Spicy Lentil Quinoa Nut Loaf
Pomegranate & Blueberry Oat Smoothie
Vanilla Oat Pancakes
Quinoa-Oat Croquettes