Grandpa Wim’s oatcakes
Anyone who has ever – when we still traveled from location to location – attended a retreat with us knows Wim’s (Frank’s father) now legendary oatcakes. The way he could bake them you couldn’t find them anywhere. Just like the baker himself, because Wim was at least as legendary.
Although he did not learn the word Yoga and its meaning until later in life, he practiced Heart of Yoga like no other. Without realizing this himself. Perhaps that is why that makes him so beautiful. A man who was full of wonder in life and until his last days had an unstoppable interest in his fellow man. I am grateful for all the moments we shared together.
As a practical thinker, Wim had even made an “oatcake board. This little board had a pair of raised edges, exactly at the thickness of the oatcakes. He spread the dough on the board, then cut it into pieces. ‘Much easier than using a mold.’
The recipe for the oatcakes
Mixing:
250 grams whole wheat flour/gluten-free flour
200 grams oat flakes
(gluten-free: use mixture of rice flakes and buckwheat flakes)
300 grams raisins
60 ml. coconut oil or mild olive oil
50 grams coconut
teaspoon salt
1-2 teaspoons speculaaskruiden
about 250 ml. water
Roll out the dough into a slice of about half an inch and cut out shapes.
Baking:
Bake the oatcakes for 25 minutes in a preheated oven at 180 degrees. Do not bake them too long, as they will become very hard. They also harden even more during cooling!
Of course, you can also vary with other dried fruits such as apricots or cranberries.
The original recipe was modified quite a bit by Wim over the years. At one point he had the theory that if he added more water, he felt it would create more lightness.
“Where there is water there is space when it has evaporated.
Try it out I would say!
