Mom's Oat Cakes
- By: Patricia Wetmore
- 3 cups (750 mL) rolled oats (best with Speerville's New Found Oatmeal flakes)
- 3 cups (750 mL) whole wheat flour, Red Fife or Acadia
- 1 cup (250 mL) unrefined sugar
- ½ tsp (2 mL) salt
- 1½ cups (375 mL) sunflower oil
- ¼ cup (50 mL) cold water
In a large, bowl combine dry ingredients, then work in oil and water. Place on a greased baking sheet and spread mixture to all corners of the pan. Flatten until firm and smooth. With a greased knife, cut into 2 inch (5 cm) squares.
Bake at 350°F (180°C) for about 15 minutes, or until lightly brown.
Serve plain or with your favourite topping.