Savoury Gluten free Vegan Oat Cakes

If I’d always known how easy these were to make we would have been having them all this time, not just in self isolation from Coronavirus! Delicious on their own, dipped into hummus or topped with your favourite snack. Go plain, or forage in your garden for fresh herbs – I’ve used rosemary but could have just as easily raided my thyme or chives plants! Or get adventurous with your dried herbs and spices drawer. Adjust the quantity of herbs to suit your taste – subtle or full-on!

Ingredients:

 270g Glebe Farm Gluten free Porridge oats
 100ml rapeseed oil (or sunflower/olive oil)
 1 tsp table salt
 350ml boiling water
 Herbs/sea salt/flavours to taste

Directions:

1

Pre heat the oven too 180c

2

Blitz 180g of porridge oats in a blender until roughly chopped (not totally powdered.) Then with the blender off chuck in the remaining 90g porridge oats (whole), the oil, table salt and the boiling water. Give a quick whizz to combine into a dough. If it’s too wet and sticky then add some more oats. You should be able to make it into a ball without the need for any flour.

3

Put the dough onto a sheet of baking paper. At this point I like to half the mix to make 2 different flavours, as I did this time. Gently knead in your chosen herbs – for the rosemary I finely chopped it (flowers and all!) and rolled the dough in about a tablespoon’s worth. Then roll it out on the parchment paper until it is a few millimetres thick. If it’s sticking to the rolling pin a little sprinkle a few oats on the top – they look pretty anyway! I sprinkled some sea salt flakes on the top before the final roll too. Cut the biscuits into circles (you can use a cutter or the rim of a glass) or whatever shapes you like with cutters or a knife. Lay on a baking sheet.

4

With the other half of my mixture I stirred in some yeast extract; because my family love it so much I even drizzled a layer of it over the dough before I folded it over for a final roll.

5

Put the Oat cakes in the oven for about 20 minutes util slightly browned around the edges. They will become firmer when cool. Raid the fridge for toppings and enjoy!

Ingredients

 270g Glebe Farm Gluten free Porridge oats
 100ml rapeseed oil (or sunflower/olive oil)
 1 tsp table salt
 350ml boiling water
 Herbs/sea salt/flavours to taste

Directions

1

Pre heat the oven too 180c

2

Blitz 180g of porridge oats in a blender until roughly chopped (not totally powdered.) Then with the blender off chuck in the remaining 90g porridge oats (whole), the oil, table salt and the boiling water. Give a quick whizz to combine into a dough. If it’s too wet and sticky then add some more oats. You should be able to make it into a ball without the need for any flour.

3

Put the dough onto a sheet of baking paper. At this point I like to half the mix to make 2 different flavours, as I did this time. Gently knead in your chosen herbs – for the rosemary I finely chopped it (flowers and all!) and rolled the dough in about a tablespoon’s worth. Then roll it out on the parchment paper until it is a few millimetres thick. If it’s sticking to the rolling pin a little sprinkle a few oats on the top – they look pretty anyway! I sprinkled some sea salt flakes on the top before the final roll too. Cut the biscuits into circles (you can use a cutter or the rim of a glass) or whatever shapes you like with cutters or a knife. Lay on a baking sheet.

4

With the other half of my mixture I stirred in some yeast extract; because my family love it so much I even drizzled a layer of it over the dough before I folded it over for a final roll.

5

Put the Oat cakes in the oven for about 20 minutes util slightly browned around the edges. They will become firmer when cool. Raid the fridge for toppings and enjoy!

Savoury Gluten free Vegan Oat Cakes