Seriously why bother to make your own oatcakes?!!
I’ll tell you why. Simply because these are unlike any you can buy from the shops: thin, crisp, healthier, lower in fat and utterly delicious (and also much cheaper!).
See for yourself:
|Nutritional facts||Homemade||From supermarket|
|(per 1 serving)|
|Monounsaturated ( g)||0.2||0|
|Vitamin A (%)||0||0|
|Vitamin C (%0||0||0|
But it is important you get the right meal – very fine and 100% gluten-free.
You can add whichever herbs or seeds you like, adjusting them to your personal taste and making them as special as you want. I particularly love fennel seeds and Za’atar. But you are free to make any combinations. Add more seeds like chia or sesame and you will get an even richer oatcake – an absolute perfect snack.
Or you can even serve them for breakfast with nut butter or dairy-free cheese for a real treat. Or why not with avomash, hummus, tomatoes or “au naturel” and you will be able to enjoy the full flavour of this simple and yet super nutritious snack.
- 140g fine gluten-free oatmeal, plus a bit extra for rolling out
- ½ teaspoon salt
- 1 tsp olive oil
- 125ml water
- Herbs like oregano, fennel, dried basil, etc.
- Seeds like chia, sesame, etc.
- Chia seeds, sesame seeds, etc.
- Preheat the oven to 180’C.
- Put the oatmeal into a bowl. Mix the salt and olive oil with 125ml of boiling water, stir to dissolve the salt, then pour the liquid over the oatmeal, add the herbs and seeds (if using any) and mix.
- Leave for a few minutes to allow the oatmeal to swell, then divide the mixture into two.
- Roll out each ball of dough to a circle, using plenty of oatmeal on your board, to prevent sticking, then cut into 10 equal slices (like a cake).
- Take each slice and roll it from edge to edge making it as thin as possible. Place on a baking sheet – they can be close to each other as they won’t grow and bake for 10 minutes on each sides.
- Cool on a wire rack, then serve with your favourite toppings.
- Store any leftovers in air airtight tin.