So I started working in Soho and just round the corner from me is the incredible Nordic Bakery. My boyfriend kept saying in the run up to me starting my role that I had to go there, so once I’d settled in I tottered round to see what they were saying.
I stuck my head in and as well as great coffee (I’ve never seen it not packed out since!), Scandinavian rye bread sandwiches (I haven’t tried one yet!) they have the most incredible counter of cakes and biscuits. Such temptation! And since I was in my ‘I’ve just had an operation, I’m having some damn cake’ phase I edged a little closer to see what was on offer.
And there it was.
The Nordic Bakery oatcake. Hello you.
I did convince myself that it was ‘mainly fruit’ and ‘mostly oats’ and buy it, and you know what, it was worth it – delicious!
One of my favourite things to do is take a naughty treat and see if I can make it healthier but still yummy, so I had a search online and found the original recipe from the Nordic Bakery cookery book. Next step, tweak it to make it clean. Et voila, below for you. Using rice and buckwheat flour and oats it’s gluten free too!
I can honestly say I can’t tell the difference to the original. A blind taste test with my boyfriend and he was completely surprised when I said it was a healthy version (which means he’s asked me to bake it twice this week already 🙂 )
Makes 1 tray (approx. 10 slices)
- 250ml almond milk – hot
- 100g rolled oats
- 50g rice flour
- 50g buckwheat flour
- 1 egg (or egg substitute:1 tsp baking powder, 1.5 tbs vegetable oil.)
- 1.5 tsp baking powder
- 2 tsp vanilla essence
- 40g butter
- 20g stevia
- 4 tbs agave syrup
- 75g blueberries
- 75g raspberries
Heat the milk (in the microwave is easiest – for 2 mins)
Add the oats to the milk and set aside while you mix the rest (you want the oats to absorb the milk.)
Pre heat the oven to 180 degrees c.
In a large bowl, add the butter and stevia, and cream together using a wooden spoon.
Add the egg, agave and the vanilla essence and whisk together.
Sieve in the baking powder, rice flour and buckwheat flour and mix into the egg mixture.
Add the oat mixture, draining any excess milk (although you shouldn’t really have any). Mix well.
In a lined baking tray/roasting tin (2 inches deep is a good size) pour the mixture out.
Spread evenly, and then sprinkle the berries over the top.
Bake for 60 minutes, until golden and a skewer comes out clean.