Peanut Butter Oatcakes Recipes

Steps:

• Preheat oven to 350°F.
• Using a food processor or blender, grind 1 cups of oats until fine.
• In a large bowl, mix ground oats, the remaining 1/2 cup of oats, all-purpose flour, baking powder, salt, and brown sugar.
• Add peanut butter to dry ingredients and mix with spoon or hands. Texture will be crumbly.
• Add cold water and vanilla extract and mix well to combine.
• Grease an 8x8" baking dish. Press oatcake batter into dish.
• Bake 15 to 20 minutes, or until top is lightly browned.
• If desired, melt 1/4 cup of chocolate chips and drizzle over oatcakes.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Grind 2 1/2 cups oats and hemp together in a food processor. Transfer to a large bowl. Add 3 cups flour, brown sugar, salt, cinnamon, baking soda, and allspice. Rub in butter and coconut oil by hand until mixture forms crumbs the size of frozen peas.
• Add water to the bowl with the oat mixture. Knead until dough is uniform and moist, adding a small amount of additional water if necessary.
• Turn dough out onto a surface dusted with 1 tablespoon flour and 1 tablespoon oats. Pat down to about 1 1/2-inch thickness. Cut cakes into desired shapes and place on a baking sheet.
• Bake in the preheated oven until cakes are dry and firm, 16 to 20 minutes.

Steps:

• Preheat oven to 350 degrees. Spread 1/2 cup rolled oats on a rimmed baking sheet and bake until light golden and fragrant, 8 to 10 minutes. Cool then transfer to a food processor; process until finely ground. Add flour, sugar, coarse salt, and pepper; pulse until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add 3 tablespoons cold water and pulse until dough just comes together, adding up to an additional tablespoon as needed.
• Turn dough out onto plastic wrap, shape into a rectangle and wrap in plastic. Chill for 45 minutes. Transfer chilled dough to a sheet of parchment paper. Sprinkle with remaining ¼ cup oats and roll into a 10-by-12-inch rectangle. Using a fluted pastry wheel, cut into thirty-two 2 1/2-by-1 1/2-inch rectangles. Sprinkle with flaky sea salt. If dough becomes soft, chill for 15 minutes.
• Arrange bars an-inch apart on two parchment-lined baking sheets. Bake until golden, 28 to 30 minutes. Transfer to a wire rack to cool.

Steps:

• Combine sugar, milk, and butter in a large saucepan; bring to a boil. Cook at a boil, stirring constantly, for 2 minutes. Remove saucepan from heat.
• Stir peanut butter and vanilla extract into sugar mixture until smooth; fold in oats until well blended. Drop mixture by spoonfuls onto aluminum foil or waxed paper. Cool until cookies are set.