Dark Chocolate and Maple Caramel Oatcakes
This recipe is featured in Nova Scotia Cookery, Then & Now – a cookbook showcasing modern interpretations of heritage Nova Scotia recipes.
“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-grandmothers 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 MacDonald, Fireside Kitchen
Ingredients
| 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) | rolled oats |
| 1/2 cup (125 ml) | steel cut oats |
| 1/2 cup (125 ml) | all-purpose flour |
| 1/2 cup (125 ml) | 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 |
| garnish | coarse sea salt |
Directions
- 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 degrees F (175 degrees 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.
Local Source Guide
Local flour: Valley FlaxFlour
Local maple syrup: Acadian Maple Products or Sugar Moon Farm
Local chocolate: Just Us, Gourmandises Avenue Chocolaterie, Sugah!
Recipe provided by: Vanessa MacDonald, Fireside Kitchen
For more heritage recipes: Nova Scotia Public Archives Recipe Collection
Nova Scotia Cookery, Then & Now is presented by: Select Nova Scotia and Nova Scotia Public Archives
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