Susan’s version of LaHave Bakery Oatcakes
The LaHave Bakery is an iconic landmark located outside of Bridgewater on the Lahave River. It’s a must see on Nova Scotia’s South Shore and my favourite “day off” destinations since it opened in 1985.
LAHAVE BAKERY ON NOVA SCOTIA’S SOUTH SHORE
Enjoy lunch and soak in the history of this incredible building either outside on one of the yellow Adirondack chairs or inside seated along the massive windows.
After lunch, grab a tea and a few oatcakes for the road as you head to the LaHave Cable Ferry located just down the road. Continue exploring the shore from the other side of the LaHave and you’ll eventually end up in Lunenburg and Blue Rocks. It’s a pretty, pretty lovely way to spend a day off.
Ok, so these oatcakes are my favourite and I love every kind of oatcake. I found the recipe from Elizabeth Baird’s cookbook, “Best Recipes of the Maritime Provinces”. Since I never follow a recipe to the letter, I’ve made some changes, but this is pretty close to the LaHave Bakery’s masterpiece of a recipe. I’m always messing around with it to see if I can make it even more masterpiecy.
BEAR RIVER FARMS ROLLED OATS AND WHOLE OAT FLOUR
This recipe makes approximately 20 @ 3×5 inch rectangular oatcakes. When I’m feeling whimsical (which is often) I’ll cut them into hearts or whales, but these cakes are for the boys heading out to Keji Backcountry, so it’s rough rectangles for these Tent Dwellers.
The LaHave recipe calls for rolled oats, whole wheat flour as well as all purpose flour. I’m using Bear River Farms Rolled Oats, BRF Whole Oat Flour as well as as store brand All Purpose Flour. It also calls for 1/2 butter and 1/2 shortening. I’m going for all butter. As a result, these oatcakes came out fall apart crumbly but as they cooled, they stayed together rather nicely. OH the flavour though!! Next time I think I will use 1/2 butter and half shortening so that they retain their structure better for road trips. Maybe I won’t ‘cus I love these crumbly morsels and when shortening is involved in a recipe I notice that slightly waxy taste sensation that I’m not that crazy about. Butter wins for flavour, but shortening does keep it all glued together.