Best 15 Oatcakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Oatcakes, a traditional Scottish delight, are a type of flatbread made primarily from oats. They hold a special place in Scottish cuisine and are often enjoyed as a wholesome breakfast or a delightful afternoon snack. With their rustic charm and hearty texture, oatcakes offer a unique culinary experience that can be enjoyed in various ways. Whether you prefer them plain or dressed with your favorite toppings, oatcakes are a versatile and satisfying treat that has stood the test of time.

Let's cook with our recipes!

OATCAKES



Oatcakes image

Originally a Scottish recipe. Very little sugar and no white flour. Easy to make and a wonderful addition to breakfast.

Provided by EArlene

Categories     Bread     Quick Bread Recipes     Biscuits

Time 45m

Yield 12

Number Of Ingredients 7

3 ¾ cups rolled oats
1 cup whole wheat flour
1 teaspoon white sugar
1 ¼ teaspoons salt
½ teaspoon baking soda
½ cup cold butter, cubed
¼ cup hot water, or as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a heavy baking sheet with parchment paper.
  • Mix oats, whole wheat flour, sugar, salt, and baking soda together in a bowl. Rub in butter with your fingers until mixture is chunky. Pour in enough water to form a thick dough.
  • Spread a thin layer of oats and whole wheat flour on a flat work surface. Turn out dough and pat to an even thickness. Cut into circles using the rim of a drinking glass. Transfer to the prepared baking sheet.
  • Bake in the preheated oven until golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 199 calories, Carbohydrate 24.7 g, Cholesterol 20.3 mg, Fat 9.5 g, Fiber 3.8 g, Protein 4.8 g, SaturatedFat 5.2 g, Sodium 351.3 mg, Sugar 0.6 g

CAPE BRETON OATCAKES



Cape Breton Oatcakes image

This is the best oatcake recipe. It has the perfect balance between salt and sweet. This recipe comes from the Cape Breton Highlands in Nova Scotia. It is a traditional treat as we have a strong Scottish culture in this province.

Provided by saucey1

Categories     Breads

Time 27m

Yield 4-8 varies, 4-8 serving(s)

Number Of Ingredients 7

2 cups flour
2 cups rolled oats
1 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup shortening
1/2 cup cold water

Steps:

  • Stir together flour, oats, brown sugar, baking powder, and salt.
  • Rub in shortening with fingertips until crumbly.
  • mix in water with a fork until a ball forms, divide in half.
  • On a floured surface roll out to 1/2" to 1/4" thickness.
  • Traditionally they are cut into 2 1/2 inch squares, then triangles but some people like circles. your choice.
  • bake on a greased baking sheet at 350 degrees for 15 minutes or until lightly browned.
  • Cheers!

SCOTTISH OATCAKES



Scottish Oatcakes image

These slightly sweet rounds are a cross between a cookie and a cracker. Eat them plain or with jam for breakfast, or top them with cheese for a snack.

Provided by Grace Gordon

Categories     Bread     Milk/Cream     Breakfast     Bake     Oat     Bon Appétit     California     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 18

Number Of Ingredients 7

1 1/2 cups old-fashioned oats
1 cup all purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chilled solid vegetable shortening, cut into pieces
1/4 cup buttermilk

Steps:

  • Preheat oven to 350°F. Butter 2 heavy large baking sheets. Place oats in large bowl. Sift flour, sugar, baking soda and salt into same bowl. Using fingertips, rub in shortening until mixture resembles coarse meal. Add buttermilk; stir until dough forms. Transfer dough to floured surface. Roll out dough to 1/4-inch thickness. Using 2 1/2-inch round cookie cutter, cut out rounds. Arrange on prepared sheets, spacing apart. Gather scraps, reroll and cut out additional rounds.
  • Bake oatcakes until edges are pale golden, about 12 minutes. Transfer baking sheets to racks and cool 5 minutes. Transfer cakes to racks; cool completely. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)

OATCAKES



Oatcakes image

Brown sugar highlights the natural nuttiness of the oats in these toothsome tea cakes. Martha made this recipe on Martha Bakes episode 609.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 32

Number Of Ingredients 8

3/4 cup old-fashioned rolled oats
1 1/2 cups all-purpose flour
3/4 cup packed light-brown sugar
3/4 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces
3 to 4 tablespoons cold water
Flaky sea salt (such as Maldon), for sprinkling

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.

SCOTTISH OATCAKES



Scottish Oatcakes image

The perfect breakfast solution for people who cannot decide between oatmeal and pancakes, this recipe is for the softer pancake version of the popular dry, dense, and cookie-like oat cakes. Serve with fresh fruit and top with butter and maple syrup.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 1h40m

Yield 6

Number Of Ingredients 10

1 cup rolled oats
1 cup heavy cream
1 teaspoon lemon zest
2 teaspoons lemon juice
1 teaspoon honey, or to taste
1 large egg
¼ teaspoon fine salt
¼ teaspoon baking soda
¼ cup self-rising flour
¼ cup melted butter

Steps:

  • Bring oats and heavy cream to a simmer in a pot over medium-high heat. Stir and cook for 1 minute and turn off the heat. Let cool down to room temperature, at least 10 minutes.
  • Transfer oat mixture into a bowl. Add lemon zest and lemon juice. Drizzle in honey and crack in an egg. Add salt and baking soda. Mix thoroughly with a spatula. Stir in flour until no dry spots remain. Cover and let rest for at least 1 hour.
  • Heat butter in a skillet over medium heat. Scoop spoonfuls of the oat mixture into the hot skillet and flatten to your desired thickness. Cook until browned and tops spring back when touched, 3 to 4 minutes per side.

Nutrition Facts : Calories 288.8 calories, Carbohydrate 15.2 g, Cholesterol 105.7 mg, Fat 24.1 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 14.4 g, Sodium 291.5 mg, Sugar 1.3 g

OATCAKES



Oatcakes image

An easy Oatcakes recipe.

Categories     Bread     Dairy     Breakfast     Brunch     Bake     Oat     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 36 oatcakes

Number Of Ingredients 7

2 cups old-fashioned rolled oats
2 sticks (1 cup) unsalted butter
2 cups whole-wheat flour
2 teaspoons baking powder
1 1/2 tablespoons packed light brown sugar
1 teaspoon salt
1/2 cup milk

Steps:

  • Preheat oven to 350° F. and butter 2 large baking sheets.
  • In a food processor pulse oats until finely chopped. Cut butter into bits. Add butter to oats with all remaining ingredients except milk and pulse until mixture resembles coarse meal. Add milk and pulse until mixture just forms a dough.
  • On a lightly floured surface halve dough and wrap 1 half in plastic wrap. Roll out remaining dough 1/8 inch thick (about a 14-inch round) and with a 3-inch fluted round cutter cut out about 18 oatcakes.
  • On baking sheets arrange oatcakes about 3/4 inch apart and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until pale golden, about 20 minutes. Transfer oatcakes to a rack to cool completely. Make more oatcakes with remaining dough in same manner. Oatcakes may be made 1 week ahead and kept in an airtight container at room temperature.

STAFFORDSHIRE OATCAKES



Staffordshire Oatcakes image

These are pancakes and a traditional favorite from the North Staffordshire area of England. Delicious with butter or jam! You may grind regular oatmeal in a blender to make your own oat flour.

Provided by Patty Pelfrey

Categories     Bread     Yeast Bread Recipes

Time 1h45m

Yield 12

Number Of Ingredients 7

1 ½ cups warm water
1 ½ cups warm milk
1 tablespoon white sugar
1 (.25 ounce) envelope active dry yeast
2 ½ cups oat flour
2 cups whole wheat flour
1 teaspoon salt

Steps:

  • Place warm water and warm milk into a large bowl. Stir in sugar and yeast, and let stand for 5 minutes, or until frothy. Mix in oat flour, whole wheat flour and salt, blending thoroughly. Cover bowl, and let stand in a warm place for 1 hour.
  • Heat a large griddle or two skillets over medium heat, and grease well. Spoon enough batter onto the pan to make a thin pancake about 8 inches across for each one. Cook for 2 to 3 minutes, or until the top surface is covered with holes. Turn over and brown on the other side. Place oatcakes on a warm plate until ready to serve. Best served immediately, but can be frozen and heated later.

Nutrition Facts : Calories 164.6 calories, Carbohydrate 30.5 g, Cholesterol 2.4 mg, Fat 2.9 g, Fiber 4.5 g, Protein 6.5 g, SaturatedFat 0.8 g, Sodium 208.5 mg, Sugar 2.6 g

GRIDDLED STEEL-CUT OATCAKES



Griddled Steel-Cut Oatcakes image

Categories     Milk/Cream     Dessert     Kid-Friendly     Strawberry     Oat     Chill     Maple Syrup     Boil     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4-6 servings

Number Of Ingredients 9

3 1/2 cups (or more) water
1 3/4 cups steel-cut oats
1/2 teaspoon salt
1/4 cup whipping cream
2 tablespoons pure maple syrup plus additional for serving
1 tablespoon (packed) dark brown sugar
1 tablespoon vanilla extract
Melted butter (for brushing)
2 pints strawberries, hulled, sliced

Steps:

  • Butter 13x9x2-inch metal baking pan or rimmed baking sheet. Bring 3 1/2 cups water to boil in heavy medium saucepan. Add oats and salt. Bring to boil; reduce heat to medium-low, cover, and simmer until oatmeal is tender but still firm to bite, stirring often and adding more water by 1/4 cupfuls if too thick, about 30 minutes. Add cream, 2 tablespoons maple syrup, sugar, and vanilla; stir until mixture thickens, about 3 minutes. Spread oatmeal in prepared pan. Cover with plastic wrap and chill until firm, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
  • Cut chilled oatmeal into squares or triangles. Heat griddle or heavy nonstick skillet over medium heat. Brush griddle with melted butter. Cook oatcakes until golden brown and heated through, about 3 to 4 minutes per side. Divide oatcakes among plates, drizzle with maple syrup, spoon strawberries over, and serve.

OATCAKES



Oatcakes image

This is my best attempt to duplicate Scottish oatcakes, which I had previously only had from a box (brands such as Nairn). I don't know how they would compare to homemade oatcakes in Scotland or Ireland, although in my search for a recipe, I've found that there are many varieties, including sweet or yeast-leavened. This recipe is based on one I found in a Saturday Evening Post many years ago--which I adapted, lost, and then had to recreate from memory. However, I am quite pleased with the final result! Everyone seems to love them. I think they are traditionally served with cheese, butter, jams, etc. but we just eat them plain. (Note: You may use up to 1 tsp. of salt, or no salt at all, as in the original.)

Provided by TapestryThreads

Categories     Breads

Time 1h10m

Yield 16 2x3-inch oatcakes, 16 serving(s)

Number Of Ingredients 5

3 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter, softened to room temperature
1/2 cup cold water

Steps:

  • Put oats into an electric blender and grind to a coarse flour consistency (more or less, according to your preference).
  • Mix oats with baking powder and salt in a mixing bowl.
  • Rub in butter until mixture is the texture of coarse crumbs.
  • Stir in water to form a stiff dough.
  • Pat dough evenly into a greased 9x13-inch pan (about 1/4 inch thick).
  • Using a table knife, cut into 16 rectangular pieces. Prick all over with a fork, if desired. (Alternatively, chill, roll out, and cut into rounds.).
  • Bake at 325 degrees for one hour.
  • Cool in pan and break apart. Store in airtight container.

Nutrition Facts : Calories 83.9, Fat 3.8, SaturatedFat 2, Cholesterol 7.6, Sodium 116.5, Carbohydrate 10.2, Fiber 1.5, Sugar 0.2, Protein 2.5

STEEL-CUT OATCAKES



Steel-Cut Oatcakes image

I am NOT an oatmeal fan. I have been searching for over a year to find a way to include oatmeal into my diet. I just don't like oatmeal. I tried steel-cut oats and able to eat a bite or two, but in the end the texture just is a challenge for me. I found this recipe in Bon Appetite (Sept. 2007) and thought it worth a try. It was great! Cook the oatmeal, chill, cut into pieces and cook on a griddle. While it is a two step recipe, it is quick and easy and worth the little bit of planning required. The cakes are even better served with fruit or yogurt. I will never be a big oatmeal fan, but this is a recipe I can include in my meal plan and actually enjoy. Give it a try, your colon will thank you!

Provided by Mrs Goodall

Categories     Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 1/2 cups water (or more)
1 3/4 cups steel cut oats
1/2 teaspoon salt
1/4 cup whipping cream
2 tablespoons maple syrup
1 tablespoon dark brown sugar (packed)
1 tablespoon vanilla extract
1 tablespoon butter (for brushing on griddle)

Steps:

  • Butter (or use non-stick cooking spray) a 13x9x2-inch baking pan.
  • Bring 3 1/2 cups water to boil in heavy medium saucepan.
  • Add oats and salt.
  • Bring to boil; reduce heat to medium-low, cover, and simmer until oatmeal is tender but still firm to bite. Stir often and add more water by 1/4 cup fill if too thick. Cook about 20 - 30 minutes.
  • Add cream, maple syrup, sugar and vanilla; stir until mixture thickens, about 3 minutes.
  • Spread oatmeal in prepared pan.
  • Cover with plastic wrap and chill until firm, at least 4 hours and up to 24. (Keep chilled until ready to griddle).
  • Cut chilled oatmeal into squares or triangles.
  • Heat griddle or heavy nonstick skillet over medium high heat.
  • Brush griddle with butter.
  • Cook oatcakes until golden brown and heated through, about 3 to 4 minutes per side.
  • Divide oatcakes among plates and top with your choice of toppings (maple syrup, berries or yogurt).

APPLE-TOPPED OATCAKES



Apple-Topped Oatcakes image

During the week we have quick breakfasts...but on Saturday I like to make something special. This is one of our favorite recipes because the oatcakes and apple topping are a tasty, wholesome combination. They also can be made ahead so a hungry family doesn't have to wait long. -Lois Hofmeyer, Aurora, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6-8 servings.

Number Of Ingredients 20

1-1/2 cups hot milk
3/4 cup old-fashioned oats
1 large egg, lightly beaten
2 tablespoons canola oil
2 tablespoons molasses
1 cup all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
3 large egg whites
LEMON APPLES:
2 tablespoons butter
5 medium tart apples, peeled and sliced
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon ground nutmeg

Steps:

  • In a large bowl, combine milk and oats; let stand for 5 minutes. Stir in the egg, oil and molasses. Combine dry ingredients; stir into oat mixture just until moistened. Beat egg whites until soft peaks form; fold gently into batter. Set aside. , Heat butter in a skillet until foamy. Add the apples, lemon juice and zest; cook, uncovered, for 8-10 minutes, stirring occasionally. , Meanwhile, cook oatcakes. Pour batter by 1/4 cupfuls onto a hot greased griddle. Cook until bubbles form; turn and cook until browned on other side. , For apples, combine sugar, cornstarch and nutmeg; add to apple mixture and cook 2 minutes longer or until tender. Serve warm over oatcakes.

Nutrition Facts : Calories 290 calories, Fat 9g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 271mg sodium, Carbohydrate 47g carbohydrate (26g sugars, Fiber 3g fiber), Protein 7g protein.

SWEET OATCAKES



Sweet Oatcakes image

This is a good recipe for kids to do, and it is delicious. Try substituting your favored finely chopped dried fruit in place of the raisins for different flavor variations.

Provided by Andrew Williams

Categories     Desserts     Cookies

Yield 15

Number Of Ingredients 6

½ cup rolled oats
⅓ cup water
¾ cup milk
¼ cup raisins
½ teaspoon ground cinnamon
½ cup honey

Steps:

  • Combine water, milk, and raisins in a saucepan. Boil. Slowly stir in oats, honey (to taste), and cinnamon. Turn down heat and cook for about 10 minutes.
  • When oatmeal is a lot less sticky, pour into bowl. Spray cookie sheet with cooking spray. Take small handfuls of the oatmeal (this is very messy) and kneed into balls. Place on cookie sheet. Poke small holes in each ball and fill with honey. Close with extra oatmeal.
  • Place cookie sheet in oven and bake for about 10 - 15 minutes at 350 degrees F (175 degrees C).

Nutrition Facts : Calories 59.1 calories, Carbohydrate 13.9 g, Cholesterol 1 mg, Fat 0.4 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 0.2 g, Sodium 5.9 mg, Sugar 11.5 g

OATCAKES WITH GOAT CHEESE AND FIG



Oatcakes with Goat Cheese and Fig image

Categories     Appetizer     Bake     Cocktail Party     Quick & Easy     Goat Cheese     Fig     Oat     Red Wine     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 60 hors d'oeuvres

Number Of Ingredients 11

2 cups old-fashioned rolled oats
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon salt
3/4 teaspoon baking powder
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
1/4 cup plus 2 tablespoons milk
1 cup quartered dried Calimyrna figs, stems discarded
1/2 cup dry red wine
2 tablespoons honey
3 tablespoons tiny fresh thyme sprigs
1/2 cup plus 2 tablespoons soft mild goat cheese (about 5 ounces)

Steps:

  • Preheat oven to 375°F. and butter 2 large baking sheets.
  • In a food processor pulse oats until chopped fine. Add flour, salt, baking powder, and butter and pulse until mixture resembles coarse meal. Add milk and pulse until a dough just forms. On a lightly floured surface roll out dough 1/8 inch thick (about a 13-inch round) and using a 1 1/2-inch cutter cut out about 60 oatcakes. Arrange oatcakes on baking sheets 1 inch apart and bake in middle of oven 12 minutes (oatcakes will not change color). Transfer oatcakes to a rack and cool completely.
  • In a small saucepan combine figs, wine, honey, and 1 tablespoon thyme sprigs and simmer, stirring occasionally, until most liquid is evaporated. Transfer fig mixture to a small bowl and cool.
  • Top each oatcake with about 1/2 teaspoon goat cheese, a fig piece, and a few thyme sprigs.

SCOTTISH OATCAKES



SCOTTISH OATCAKES image

If you're looking for food from Scotland you can't ignore the oatcake. This is what Scots have with their tea. Not only delicious, but full of fiber and good for you! Recipe & photo: hubpages.com

Provided by Ellen Bales

Categories     Other Snacks

Time 45m

Number Of Ingredients 7

5 c oatmeal
1 c all purpose flour
1/2 to 1 c brown sugar
1 tsp salt
1/2 tsp baking soda
1/2 to 1 c softened butter or shortening
1/2 to 1 c water

Steps:

  • 1. In a very large bowl, mix the first six ingredients together.
  • 2. Sprinkle water, a little at a time, over mixed dry ingredients and work mixture with your hands until a ball forms.
  • 3. Press into a buttered 9x13" pan until mixture is 1/2" to 1" thick.
  • 4. Bake in a preheated 325-degree oven until golden brown, or about 30 minutes.
  • 5. NOTE: May be served warm with butter or butter and hot syrup, either as a tea cake or as a breakfast bread. They may also be served cold with butter or jam.

OATCAKES



Oatcakes image

From http://www.bigoven.com/107592-Low-Fat-Apricot-Oat-Cakes-recipe.html, this recipe is a copycat for those dense, hockey-puck-like cakes sold at coffee shops. I had to bake mine longer than the recipe below dictates--the original said 15 minutes, but I baked mine for at least 25. Very healthy and satisfying. They freeze well, too.

Provided by spatchcock

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

3 cups rolled oats
1/2 cup honey
2 cups flour
1/2 teaspoon vanilla
1/4 teaspoon baking powder
1 egg white
1/3 cup plain fat-free yogurt
1/2 cup dried fruit (I used dates and used more than 1/2 cup)
1/2 cup granular fructose (or granulated sugar)

Steps:

  • Thoroughly grind rolled oats in food processor or blender.
  • Mix with flour and baking powder.
  • Chop dried fruit into small pieces. You could use apricots, raisins, dates, dried apples, dried cranberries, or anything else you like. (I used dates).
  • In a separate bowl, "cream" together yogurt, fructose, honey, and vanilla.
  • In yet another bowl, lightly beat egg white until it gets bubbly but not stiff.
  • Fold egg white into the wet ingredients. Add dried fruit.
  • Combine wet and dry ingredients. The dough gets pretty stiff and is hard to mix. (I had to mix it with my hands.).
  • Form into 12 patties.
  • Bake at 325 degrees F for 25 minutes on non-stick cookie sheet. I flipped mine once halfway through and kind of pressed down on each one with a spatula to add to the hockey-puck look.
  • Cool completely and store in refrigerator.

Nutrition Facts : Calories 254, Fat 1.5, SaturatedFat 0.3, Cholesterol 0.1, Sodium 21.8, Carbohydrate 55.6, Fiber 3.3, Sugar 20.1, Protein 6.3

Tips:

  • Use a food processor to make the oatcakes. This will help to create a smooth and even dough.
  • If you don't have a food processor, you can use a blender or a rolling pin. Just make sure to blend or roll the oats until they are finely ground.
  • Be careful not to overmix the dough. Overmixing will make the oatcakes tough.
  • If the dough is too dry, add a little bit of water. If the dough is too wet, add a little bit more oats.
  • Let the oatcakes cool completely before serving. This will help them to firm up and hold their shape.

Conclusion:

Oatcakes are a delicious and healthy snack or breakfast option. They are easy to make and can be customized to your liking. You can add different spices, herbs, or fruits to the dough to create different flavors. Get creative and experiment with different recipes until you find your favorite!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #preparation     #lunch     #snacks

Related Topics