Monday, 8 September 2014


Vegan MoFo 2014 is finally here, and my theme for this year is Vegan Scotland: veganising Scottish recipes and suggestions for eating out and socialising in Scotland.

Oatcake topped with Vegusto No-Moo Walnut vegan cheese and homemade marrow and ginger chutney.

Oatcakes are a very delicious traditional Scottish food, and one that I love to make! Whilst there are plenty of vegan oatcakes available to buy in the shops here in the UK, nothing quite compares to the taste of a homemade oatcake. They’re really simple and quick to make in an oven, and they last for a while in a sealed container. They’re also very versatile, and taste delicious topped with vegan cheese and chutney, nut butters or even just dipped into soup.

My favourite recipe for oatcakes comes from Vegan Baking by Linda Majzlik, and incorporates almond butter into the recipe for a nuttier taste.

Almond oatcakes, fresh out of the oven: yum!

Do you have a favourite oatcake recipe or topping for your oatcake? Let me know in the comments below.


  1. I was looking for a recipe for oatcakes a while back, so thanks for the recommendation! I don't have the book but I just found the recipe through Amazon's look-inside feature. Sounds good! :)

  2. oatcakes look so great! Are they like Hobnobs?

    1. They are delicious! They're more savoury than hobnobs; you would eat a hobnob as a sweet biscuit all on its own whereas oatcakes are usually topped with something savoury, such as cheese, or served with a bowl of soup instead of bread.

  3. I love oatcakes, haven't been able to find any without palm oil in since going vegan though. I think I've got that Linda Majzlik book so will make some of these. That chutney sounds incredible, too.