In ancient days, an oatmeal cake was a traditional part of Samhain feasts both as an offering for the dead and a symbolic last meal. The following recipe is from Scotland where they were traditionally baked on a hot hearthstone and has been "translated" for American bakers.1 cup Fine (Pinhead) Oatmeal 
Oatcakes
1/2 tsp. Baking Soda
Pinch of Salt
2 Tbs. Bacon fat or Melted Butter
1/2 cup Hot water
Extra Oatmeal for rolling
Set the oven to 375F
or heat a griddle or
heavy frying pan. To test the correct heat of the griddle
sprinkle it with a little flour. If the flour browns
at once it is too hot; it should take a few seconds
to turn color.
Mix the oatmeal, the baking
soda and salt together in a bowl. Add the melted fat
and the hot water. Stir well until it makes a soft
paste. Sprinkle some oatmeal on a board. From the
dough into
a round and roll it out as thinly as
possible, adding oatmeal to the surface as necessary,
to prevent sticking. Brush off the excess oatmeal. Cut
the dough into 4 or 6 pieces. To oven bake; place on a
large ungreased baking sheet. Bake for 15-20 minutes.
To griddle bake; bake on a hot griddle or frying pan
until the edges begin to curl. Turn over and cook the
other side. Do not let the oatcakes brown; they should
be a pale fawn color. Put on a wire rack to cool.
They are delicious
served with cheese. :
Katya Kuchner
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