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Chocolate Oatcakes

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Chocolate Oatcakes


150 g  whole wheat flour
  7 g  active dry yeast
 10 g  psyllium husks
 75 g  cocoa powder
 75 g  semi-sweet chocolate chips
 75 g  brown sugar
 25 g  instant coffee crystals
600 g  rolled oats
100 g  canola oil
 75 g  honey
750 g  warm water


Mix the dry ingredients together thoroughly.

Add the oil and stir until it is evenly distributed.

Add the honey and the water and stir well. At first the dough will look mostly like wet oat flakes, keep stirring until the individual flakes begin to absorb the water and the texture is a more homogenous dough rather than a loose agglomeration of oat flakes.

Turn the dough out onto your baking stone, baking pan, or loaf pan. Form the dough into your desired shape. Cover with a cloth and allow to rise for two hours.

Bake at 325 for 80 minutes.

See the complete instructions in the main oatcakes recipe at


The psyllium husks help reduce the tendency to crumble. The recipe works fine without it if you want a softer cake, albeit with more crumbs to clean up.

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