This was a helluva tricky week for our D&D Star Baker Samantha Couzins aka @spoonfulofhappyblog - However, this London food blogger and recipe developer has pulled of something so super delicious looking that we can't wait to make them this weekend.
Her blog and social is all about using wholesome, nourishing, good-quality ingredients to help promote happiness and healthiness to all. She takes beaut photos too!
Salted Chocolate Havercake
A traditional Havercake is essentially a large, flat, unsweetened oatcake made with oatmeal, flour, fat, and a little boiling water. Several names, such as Clapbread, Clapcake and Yorkshire oatcake have been used since the 15th Century, but the recipe fizzled out, or in other words was ‘forgotten’, in the 1900s. Nowadays you’d definitely struggle to find one in a bakery!
1x 80g bar of Doisy & Dam Date & Himalayan Pink Salt milk chocolate or any of our dark chocs if you want it to be vegan
90g rolled oats (or pre-blitzed oatmeal – medium or fine work well)
25g your preferred flour (not self-raising) – I used white spelt
2 tbsp melted coconut oil
20g caster sugar*
Pinch of salt (pink Himalayan if you have it)
Pinch of bicarbonate of soda
*Alternatively, you can use 2 tbsp honey.
Makes 10-12 havercakes
Food processor (if blitzing the oats yourself)
Cookie/biscuit cutter – roughly 75-85mm in diameter
2 baking trays and some baking paper
- Preheat the oven to 180°C (160°C fan) and pop some baking paper onto two baking trays.
- To make the oatmeal, simply pop the oats into a food processor and blitz until they resemble whole wheat flour. A few small remaining flakes is fine.
- Put the oatmeal in a mixing bowl and add the flour, sugar, salt and bicarbonate of soda and stir until fully combined. Pour in the melted coconut oil and stir again until the mixture starts to come together.
- Add the boiling water half a tablespoon at a time, bringing the mixture together with your hands until it forms a pliable dough. You’ll likely need half to two tablespoons of water, depending on the consistency of the oats, but trust your instincts and add as much as is needed.
- Tip the dough out onto a lightly floured surface and knead gently for a couple of minutes, adding a little flour if the mixture becomes too wet. Using a rolling pin, roll the dough out until it’s roughly a quarter inch thick. Using the cookie cutters, cut out as many havercakes as you can, collecting the excess dough and rolling out again.
- Place the havercakes onto the baking trays and pop into the oven. Cook for around 20-25 minutes, turning them over half way through the cooking time. Once cooked and lightly golden, remove from the oven and place on a cooling rack.
- When the havercakes are completely cool, gently heat the chocolate in a bain marie (or in a microwaveable bowl, but keep a close eye on it). Dip half of each havercake into the melted chocolate and place on some baking paper or a wire rack. Sprinkle with a little extra salt and leave to set.
- Once set simply eat as they are, as an accompaniment to a dessert or for best results, dunk in a cup of tea while watching Bake Off!