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DARK CHOCOLATE AND MAPLE CARAMEL OATCAKES WITH SEA SALT Yields 8 large or 16 small oatcakes 1/4 cup (60 ml) + 1 tbsp (15 ml) coconut oil 1/4 cup (60 ml) + 1 tbsp (15 ml) butter 1/3 cup (75 ml) Acadian maple syrup 1/4 cup (60 ml) natural Greek yogurt 1 cup (250 ml) Speerville rolled oats 1/2 cup (125 ml) Speerville steel cut oats 1/2 cup (125 ml) all-purpose flour 1/2 cup (125 ml) Speerville Kamut flour 2 tbsp (30 ml) Valley Flaxflour golden flax flour 2 tbsp (30 ml) shredded unsweetened coconut (optional) 1/2 tsp (2 ml) baking soda 1 tsp (5 ml) salt

For Maple Caramel Sauce 1 cup (250 ml) white sugar 1/4 cup (60 ml) Acadian maple syrup 1 tbsp (15 ml) water 3 tbsp (45 ml) butter 2/3 cup (160 ml) cream For Chocolate Drizzle 1/2 cup (125 ml) Just Us dark chocolate coarse sea salt, for garnish

Cream together coconut oil, butter, maple syrup, and yogurt. In mixing bowl combine oats, flours, coconut, baking soda, and salt. Add liquid ingredients to dry ingredients, mix together by hand. Roll out between 2 sheets parchment paper to 10-inch (25-cm) square or 9-inch (23-cm) square for softer oatcakes. Cut into squares or triangles with pizza cutter and transfer to lined baking sheet. Bake at 350°F (175°C) 12 to 15 minutes. Prepare caramel sauce by boiling sugar, maple syrup, and water 5 minutes. Then add butter and cream, stir well. In separate pot, melt chocolate. Allow oatcakes to cool 5 minutes on pan before transferring to cooling rack. Drizzle with caramel and melted chocolate, sprinkle sea salt.

“I absolutely love oatcakes and I try them any chance I get. I grew up in Cape Breton and now live on the South Shore, and the oatcakes are radically different in each place. They are such a staple in Nova Scotia—the energy bars from ‘back in the day.’ The original is a simple recipe using what was available. This is exactly why your great-grandmother’s recipe never turns out the way you remember; their spoonfuls and pinches are impossible to replicate. This recipe represents everything I love in an oatcake—a good crunch on the outside, loads of nutrients inside, and that salty-sweet flavour.” VANESSA M AC DONALD, FIRESIDE KITCHEN

THE WAR YEARS AND AFTER

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Nova Scotia Cookery, Then and Now: Modern Interpretations of Heritage Recipes  

Take one batch of historic recipes, add a handful of local, inspired chefs, mix well, and serve up a modern version of Nova Scotia culinary...

Nova Scotia Cookery, Then and Now: Modern Interpretations of Heritage Recipes  

Take one batch of historic recipes, add a handful of local, inspired chefs, mix well, and serve up a modern version of Nova Scotia culinary...

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