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    > Wild Garlic Oat Cakes Recipe | Gluten-free, Dairy-free

    Wild Garlic Oat Cakes Recipe | Gluten-free, Dairy-free

    Wild garlic or ramsoms is a delicious spring plant foraged in deciduous woods or on roadsides in the British Isles and it is considered an indicator of ancient woodland. Added to humble oat cakes, it makes the best portable snack to eat with picnic spreads or cheese.

    Wild Garlic Oat Cakes

    Very popular in Scotland, oat cakes are delicious gluten-free crackers made with oats and a nutritious substitute to wheat crackers or thins. I discovered them on a snow-holing trip three years ago and they’ve become a staple of my picnics ever since. Obviously you can buy oat cakes in stores, but you can also find easy recipes to make them at home. Since I love both wild garlic and oat cakes, I decided to make my own version of wild garlic oat cakes to eat with goat cheese (or chutney, if you prefer). Note: In the US, wild garlic doesn’t grow but ramps make a good substitute for this recipe.

    First, I wilted two cups of chopped wild garlic and once wilted, turned it to a coarse paste with a hand blender, ending up with 1/3 cup of cooked wild garlic.

    Wild Garlic Oat Cakes

    That was actually the trickiest part of the recipe. The rest is pretty much dump and mix. As I’m a huge fan of texture and crunch in my baking, I decided to a combination of regular quick-cook oats as well as jumbo oats and steel-cut oats for this recipe. I also love seeds and added sesame seeds for their nutty flavor.

    Before I added hot water, I really wondered if it would hold together but I kept stirring with a spatula and after a couple of minutes, it all came together. Be patient, it will happen to you too.

    Wild Garlic Oat Cakes

    Now, all I had to do was to roll out the dough with a rolling pin and use a round cookie cutter to create oat cakes. If it looks messy, do like me and roll out the dough between two sheets of wax paper. It’s much easier.

    Wild Garlic Oat Cakes

    I rolled the dough to roughly 5 mm to make thick oat cakes.

    Wild Garlic Oat Cakes

    Once on a baking tray, they looked very rustic but semi-round–almost like real oat cakes! I was really impatient to taste them. I baked them until they were golden but not brown and let them cool in the oven until they were room temperature. Any earlier and they would still have been soft. However once cold, they were holding their shape so well that I stacked them in a tin box and brought them as a morning snack to my swimming club.

    Wild Garlic Oat Cakes

    I wouldn’t ordinarily offer garlic goodies for breakfast, but I was eager to share them with friends. Of course, as soon as people understood (or smelled) the presence of garlic in the recipe, they went:

    “Garlic! So French.”

    I guess garlic at all times of day is French then. Good thing it’s healthy too.

    Enjoy these and don’t feel like you have to share them for breakfast. Lunch time or later works just as well.

    Wild Garlic (Ransoms) Oat Cakes Recipe | Gluten-free, Dairy-free
    These wild garlic oat cakes make delicious gluten-free and dairy-free snacks to eat with dips or cheeses in the spring.
    Recipe type: Snack
    Cuisine: Scottish
    Serves: 36 oatcakes
    • 2 cups (100g) wild garlic, chopped
    • 3 cups (240g) jumbo oats
    • 1 cup (200g) steelhead oats
    • 1 cup (100g) quick-cook oatmeal
    • ¼ cup white sesame seeds
    • ¾ cup (160g) olive oil
    • Hot water (2 cups)
    1. Preheat the oven to 180C/350F and line 3 baking trays with wax paper.
    2. Mix all the dry ingredients and the wild garlic in a bowl.
    3. Pour the oil, then pour in enough boiling water to bind it into a firm, not sticky, dough. Work quickly. Don't worry if you over-water a bit - you can remedy the situation by adding more oatmeal.
    4. Form the dough mixture into a ball and leave it to rest 5 minutes.
    5. Roll out the dough with a rolling pin on a floured surface or between two sheets of wax paper (to minimize the mess) to about 5mm thick.
    6. Cut out discs with a cookie cutter (I use a 5 cm/2 in one).
    7. Place on the baking trays and bake for 20 minutes, then turn and bake for a further five to 10 minutes.
    8. Cool on a rack. Store in an airtight container.


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