LaHave Bakery Oatcakes a la Bear River

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.

NOTE: FALL APART DELICIOUS OATCAKES

Without further ado here is the recipe!

Prep Time 30 minutes
Cook Time 15 minutes
Servings 20 rectangles or about 25 hearts or whales depending on the size of your heart and whale.

Gather your Ingredients

• 3 cups Bear River Farms Rolled Oats available at Pleasant Street Living
• 2 cups Bear River Whole Oat Flour available at Pleasant Street Living
• 1 cup all purpose Flour
• 1⁄2 cup Granulated Sugar
• 1⁄2 cup packed Brown Sugar
• 1 teaspoon fine Sea Salt
• 1 teaspoon Baking Soda
• 1 1⁄2 cups or 354 grams cold unsalted Butter (cubed)
• 1⁄2 cup Water ( add more if it’s too crumbly…in hindsightI should have added more as I was including a gluten free flour and they suck up the moisture)
• Extra 1/2 cup Bear River Rolled Oats for rolling on top of the doughFollow Instructions :

1. Preheat oven to 375F
2. Combine all dry ingredients in a large bowl
3. Cut in butter with pastry cutter or 2 knives until mixture iscrumbly and the butter somewhat incorporated but ot melted
4. Slowly add water until mixture just begins to hold together
5. Divide the dough into two portions
6. On a large floured surface, roll dough into 10 x 12 inchrectangle 1⁄4 inch thick

7. Generously cover the top with extra rolled oats; roll or pat them firmly into the surface of the dough
8. Cut into rectangles or use a large cookie cutter ( hearts or whales preferred)
9. Place your oatcakes on a parchment covered baking sheet. Don’t crowd them as they will spread a bit and you won’t have those desirable crispy boarders.
10. Bake for 15 mins or until golden (may have to bake for up to 16-18 minutes)
11. Place on cooling rack until completely cooled and store in an airtight container.

GOOD TO THE LAST CRUMB