Scottish Oat Cakes

Tiko took Pablo’s hat this morning. First thing when he got here – wow. Because Pablo did not look ready to play at 7 a.m. with Tiko. I kept saying, “Tiko, drop it,” “Tiko, drop it.” as Pablo chased him in a walking state around the yard. To his credit, Tiko finally came around the truck as if to play, with Pablo coming from the other side. I said, “Drop it,” once more, and he did! Good dog, Tiko!                                                                                                                                                                                                                                  What’s funny is that Pablo’s hat is not a man’s sombrero, baseball hat or cool cowboy hat. In the States, we would call it a woman’s floppy hat, but it sure does work to keep the sun off him all day as he toils in the sun! So it was funny to see the white floppy hat being carried around and tossed up in the air by Tiko.

Recipe of the Day – Scottish Oat Cakes

Ingredients:

1 c. almonds, soaked one day, sprouted one day
1 c. coconut
1/4 c. raw oats, ground, soaked and sprouted, if desired
1/4 c. soaked, pitted dates
1 tsp. coconut oil
1 tsp. cinnamon
dash sea salt

Directions:
Process the nuts first, in your food processor, blender or grinder. Next, mix into a moist crust with the other ingredients. You’ll know it’s ready when the dough starts to come together to form into little cakes. Place on paper-lined dehydrator trays and dehydrate 105 degrees for 24 hours, or until desired crispness.

Word of the Day – torta – cake

Tip of the Day – Do what you need to do to keep the moisture in your body, keep hydrated and keep your hat on. Watch the workers of my culture. They know what they’re doing!

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