Recipes /

Savoury Oat Cakes

Delicious on their own, dipped into hummus or topped with your favourite snack. We used Rosemary but you can go plain, or adjust the quantity of herbs to suit your taste – subtle or full-on!

Ingredients

270g gluten free porridge oats

100ml rapeseed oil (or sunflower/olive oil)

1 teaspoon table salt

350ml boiling water

Herbs /sea salt/ flavours to taste

Directions

Preheat the oven to 180c/160c fan/gas mark 4. Blitz 180g of porridge oats in a blender until roughly chopped (not totally powdered.) Then chuck in the remaining 90g porridge oats (whole), the oil, table salt and the boiling water. Give it 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.
Put the dough onto a sheet of baking paper. (At this point you can halve the mix to make 2 different flavours, as we did this time.) Gently knead in your chosen herbs – for the rosemary, we 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. We sprinkled some sea salt flakes on the top before the final roll too. Cut the biscuits into circles. Lay on a baking sheet.
With the other half of my mixture we stirred in some yeast extract; we even drizzled a layer of it over the dough before we folded it over for a final roll.