These Vegan Thyme Oatcakes are the perfect accompaniment to chutney and cheese. These crumbly Scottish oat cakes are made with coconut and are lightly flavoured with thyme. Takes less than 30 minutes to come together.
These simple yet elegant looking Vegan Oatcakes makes the ideal accompaniment to a Christmas Cheeseboard.
They're also perfect as an edible gift in a food hamper for a foodie friend, colleague or relative.
I love to bake my Rosemary and Black Pepper Oatcakes again and again.
More edible gift idea recipes:
What are Oatcakes
Oatcakes are native to Scotland, originally baked as a long-lasting alternative to bread and stored in the meal chest.
Originally oatcakes are prepared with oats or oatmeal and fat such as butter or lard, and baked into a large circle then cut into triangles.
Usually, oatcakes are kept plain, but nowadays you can see them with various flavours and they are pretty good too.
They are pretty easy to make and can be enjoyed as a snack with cheese, meat or vegetable dishes or simply with honey for a breakfast, apparently, our Queen enjoys them for breakfast too, if they are good enough for her, pretty sure for us too!
Thyme Oatcakes
Like, I mentioned above that you can find flavoured oatcakes with various flavours and with herbs, they are so delicious.
Thyme oatcakes taste perfect without overpowering. Thyme is in season during winter months and its earthy flavour is a key ingredient in many winter dishes, they blend so well in savoury bakes.
The original oatcakes recipe calls for butter but I used coconut oil to make them vegan. The end result is still so crumbly with a melt in mouth feel.
Scottish Vegan Oatcakes with Thyme Ingredients
Porridge oats - alternatively use rolled oats which are similar
Fresh thyme - you can use other herbs here such as rosemary if you wish. Use leftover thyme in to this delicious Instant Pot Baby Potatoes with garlic or Potato Tart
Wholemeal flour - you can also use a gluten-free flour here
Coconut oil - alternatively use a different oil or vegan butter
Sugar
Salt
Sea salt (optional to sprinkle on the top of the oatcakes)
Serving Suggestions
Usually, oatcakes are served with cheese and a chutney such as this red pepper and chili chutney for cheese.
For a vegan option, serve with vegan cheese, cashew cream or hummus.
How to make Vegan Thyme Scottish Oatcakes
Thyme oatcake recipe and method is so easy and straightforward.
Preheat your oven to Gas Mark 4-5.
In a large mixing bowl, add all the ingredients. Add the water little by little until the mixture forms a soft but pliable dough.
On a floured surface, roll out the dough with a rolling pin approximately ¼ inch in thickness.
Using a round cookie cutter, cut into rounds.
Arrange onto a baking sheet lined with parchment paper and prick holes with a fork.
Bake on the middle shelf for around 20-30 minutes or until just becoming golden.
They will continue to crisp up as they cool.
FAQs
These oatcakes can be frozen. Once baked let it cool completely and transfer into a freezer safe container.
Oatcakes can be frozen for up to 3 months. When ready to eat, defrost at room temperature for 30-60 minutes.
No. As these oatcakes contain bicarbonate of soda, the oatcakes should be cooked immediately.
Other Baking Recipes
Eggless Condensed Milk Cupcakes
Sundried Tomato Chickpea Cakes
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Vegan Oatcakes with Thyme
Ingredients
- 125 grams oats
- 50 grams wholemeal flour
- 70 mls water hot
- ½ teaspoon bicarbonate of soda
- 1 teaspoon sugar
- 7-8 thyme sprigs
- 40 grams coconut oil alt. use olive oil
- 1 tsp. salt
- ½ tsp. sea salt optional
Instructions
- Preheat the oven to gas mark 5 or 180C.
- In a big bowl add oats, flour, salt, soda, sugar and thyme (reserve a couple of sprigs for later)
- Add coconut oil and rub in the flour with your fingers, until the mix resembles breadcrumbs.
- Add hot water little by little (careful here) until you have a thick crumbly dough.
- Dust some flour on the working surface and roll out the dough to 5mm thick and cut out rounds with cookie cutter.
- Place them on a lined baking tray.
- Brush each biscuit with a little water and sprinkle remaining thyme leaves and sea salt.
- Bake for 20 minutes but keep an eye on from the 15th minute or until lightly browned.
- Transfer them on the cooling rack.
- Serve at room temperature with stilton blue cheese and chutney.
Video
Notes
Can be stored in an airtight container at room temperature for 3 days.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Jo says
These cookies looks simply amazing! Sounds and looks absolutely gorgeous!