I've also been searching for a recipe for these, too. They sell them at Second Cup cafes and Mrs. P's on the east coast of Canada... and for a short period even sold them bulk at Costco. I took some time to figure out a recipe and here are the results! You can find the link to original page at the bottom, where you'll find a step-by-step photo-guide. Good luck!!! <3, Ally
The Renaissance Oatcake
2/3 c. oat flour
1/3 c. quick oats
1/3 c. ground rolled oats*
1/3 c. millet flour**
1/2 tsp. salt***
1 tsp. baking powder
1/3 c. blond sugar
CUT IN BUTT’R:
1/2 c. earth balance
3 tbsp. non-dairy milk
1 tsp. vanilla
Preheat oven to 325 f.
Pour rolled oats into a food processor and pulse ’til roughly chopped.
Combine with quick oats, flour, salt, and baking powder.
Cut in Earth Balance butter with hands.
Mix milk and vanilla, add to batter.
Roll out onto floured surface with rolling pin or hands (yes!), and cut into 2.5-3.5 inch round, 1/2-1.5 inch thick, discs.****
These can bake straight from the freezer, so freeze what you don’t need and put the rest on a baking sheet.
Bake at 325 f for 20 minutes (1/2-inch thick, 2.5-inch round) or 25 minutes (1-inch thick/3.5 round).
They shouldn’t really brown at all, which means they are slightly under-baked and need to be left on the baking sheet 5-10 minutes before setting on a cooling rack. Get antsy and they may fall apart before setting. The key to the perfect oatcake is under-baking it so it remains soft.
*use all quick oats if you can’t be bothered with the extra step.
**sub spelt or barley if no millet.
***use himalayan salt for boosted mineral-awesome.
****RE: SIZE OF OATCAKE: Cafes typically serve 1-inch thick, 3.5-inch round oatcakes. The smaller size makes them more like the cookies, so it depends what you’re going for.
*****RE: Doubling recipe: This recipe doubles easily, but increase the salt and baking powder 1.5x, not 2x… so 3/4 tsp. salt and 1.5 tsp. baking powder.