Scotch Oatcakes with Raspberry Peach Topping

This is another one of those family favorites that can’t be improved upon! Oh, I “healthify” it a bit when I make it, but I’ve never found any way to make this better. We usually eat this for Sunday morning breakfast. Used to be with scrambled eggs and some vegetarian “sausages”, but I also like it a lot with scrambled tofu on the side.

Oatcakes:

• 1 c flour (I use half and half white and whole wheat, or 1/4 white and 3/4 wheat)
• 1 tbsp brown sugar (I’ve used both honey and agave nectar; both work well)
• 1/2 tsp salt
• 2 c old fashioned oats
• 1/2 c margarine (once I made it with applesauce instead of margarine; they tasted the same, just a little chewier)
• 1/3 to 1/2 c milk or soymilk

Combine ingredients. Add enough milk to make a medium soft dough. Flatten into rounds about 1/3 of an inch thick. Bake 12-15 mintues at 400 degrees or until slightly brown. Serve with slightly thickened fruit (recipe below) or eat as a breakfast biscuit.

I have added about 1/4 c ground flaxseed and 1/2 c chopped raw walnuts, just for the sake of getting more heart-healthy omega-3s, but as I said, the recipe is perfect the way it is!

Raspberry Peach Topping:

• 1 can of sliced peaches, no sugar added
• 8 oz frozen raspberries, no sugar added
• 2 tbsp corn starch
• 4 tbsp cold water

Heat peaches and raspberries on the stove until boiling slowly. Mix corn starch and water separately until soupy; stir slowly into fruit and stir until thickened.