Crumbly, creamy and with a unique Clearspring taste twist, Clearspring Organic Oatcakes are simply delicious. Made to an original wheat-free, dairy-free and no-added-sugar recipe using only the finest organic ingredients, they are lovingly baked to perfection in small batches by fourth generation craft bakers in the Scottish highlands.
Click here for some great topping suggestions.
Each oatcake is packed with the goodness of wholegrain oats and enriched with the superb taste and nutritional qualities of Clearspring’s own premium quality organic cold-pressed Italian Extra Virgin Olive Oil. A carefully selected blend of the finest organic pinhead oats, rolled oats and oatmeal gives these oatcakes an outstanding creamy texture, whilst a hint of Clearspring Traditional Sea Salt, which is unrefined, ensures a strong savoury taste.
It’s not just great taste that makes these oatcakes stand out from the rest of the market. Like all Clearspring products, these oatcakes have been produced to ensure the best possible nutritional benefits. They are vegan, dairy free, wheat free, high in dietary fibre and have been certified by the Soil Association. Clearspring Organic Oatcakes are a perfect staple and snack food, providing a good source of slow-releasing energy – at any time of the day.
Clearspring Organic Oatcakes are wonderful alone, or enjoyed with delicious, healthful toppings. Try making up a mushroom pâté with shiitake or maitake, a smooth guacamole or a creamy dill dip. Cook up a batch of roasted vegetables, or simply slice up some bananas for a great mid-afternoon boost.
Available in 200g packs containing 4 individually wrapped portions of 5 oatcakes.
Enjoy the simple yet distinctive taste of the finest organic Scottish oats, baked to crumbly, creamy perfection. Organic pinhead oats, rolled oats and oatmeal combine to make this the perfect oatcake alone or with any topping. Try spreading with tahini, Clearspring Fruit Spreads, hummus sprinkled with Clearspring Sea Salad, or mashed banana with chopped almonds.
Ingredients: Oatmeal* (83%), cold-pressed extra virgin olive oil*(13.5%), raising agent: sodium bicarbonate, sea salt. *organically grown
The creamy flavour of premium Scottish oats is combined with the fruity sweetness of sun-dried tomatoes and aromatic oregano for a hint of the Mediterranean. Try with tofu pâté and pickle, spread with beetroot and walnut dip, dried figs, or roughly chopped tomatoes combined with Clearspring Italian Extra Virgin Olive Oil and garlic.
Ingredients: Oatmeal* (78%), cold-pressed extra virgin olive oil* (12.5%), sun-dried tomato paste* (8%) (sun-dried tomatoes*, sunflower oil*), raising agent: sodium bicarbonate, oregano* (0.5%), sea salt. *organically grown
This delicious twist on a traditional oatcake combines the spicy, slightly salty flavour of dulse sea vegetable with warming hints of black pepper and garlic. Enjoy on its own for its distinctive taste, or smooth over some dukka or hummus, sprinkled with Clearspring Sea Salad, for a more intense sea vegetable flavour.
Ingredients: Oatmeal* (75%), cold-pressed extra virgin olive oil* (13%), garlic* (10%), dulse sea vegetable (2%), raising agent: sodium bicarbonate, cracked black pepper* (0.5%), sea salt. *organically grown
We recently asked you to send us your top ideas for oatcakes toppings, and are delighted to announce the winners here:
For Plain Oatcakes:
Slice up a few blackberries and mix with coconut flakes before spreading over a plain oatcake or two. With thanks to Andrew Dommett.
Make up a mango and strawberry salsa: mix together balsamic vinegar, orange juice, lemon juice, lime juice, sliced mangoes and strawvberries, then leave to infuse for 20 minutes before spooning over plain oatcakes. With thanks to Joanne Bell.
For Sun-Dried Tomato & Herb Oatcakes:
Roast some red and yellow peppers, then serve warm on a Sun-Dried Tomato & Herb Oatcake, drizzled with some Clearspring Olive Oil. With thanks to Sarah Bailey.
Slice up some juicy vine tomatoes, and layer onto Sun-Dried Tomato & Herb Oatcakes, topping with sweet onion relish. With thanks to Amanda Hutchings.
For Sea Vegetable and Black Pepper Oatcakes:
Make up a simple tofu pate, blending in some roasted vegetables, topped with tomato paste. With thanks to Jane Isaac.
Read more about our producer, Maclean’s Highland Bakery, here.
Available in 200g packs containing 4 individually wrapped portions of 5 oatcakes