A couple of years ago I went on a wild goose chase across the Western Isles in search of an ancient grain known as ‘Beremeal’. The goose chase turned out to be a chicken chase as the mill I had been searching for had long since been taken out of production and was instead being used as a chicken shed!
Saddened I resigned Beremeal to the long list of lost UK foods. That is until last week when a photo on Twitter caught my eye. The pic was from Stockan’s Oatcakes who were publicising their new product; Beremeal Oatcakes. Now I got very excited, Stockan’s already produce my favourite oatcakes (the super thick and chunky oatcake) but were they now actually producing cakes from the long lost grain Beremeal?
- Beremeal oatcakes offer significant nutritional benefits,
- Including a useful range of micronutrients; vitamin B1, folate, iron, biotin, phosphorous, magnesium and iodine,
- and a high fibre content.
You can read more about the grain and it’s nutritional benefits here, but what are they like to eat?
I got hold of the oatcakes in time for Burn’s Night so I served them with Scottish smoked salmon, crowdie cheese and a good hearty salad as the first course to a Burn’s Night supper. Perhaps a bit of a traditional way to try them, but a delicious way to eat them. The cakes are just thick enough to be satisfying to eat but also thin enough to grace a dinner party.
Flavour wise I found them full flavoured, a toasted taste but with a good oat flavour too, which is my only criticism of the cakes, that they only contain a small amount of the actual Beremeal compared to the oat content. However they get a full thumbs up from me and if you want to try them a slightly different way, put a little, rich, dark chocolate spread on them, for a Beremeal take on a chocolate digestive 😀
Note: This post is not sponsored by Stockan’s Oatcakes. I did not receive payment for writing this post, instead I had to ask them very nicely to even let me try this product!