Oatcakes are a cupboard staple for most households.
Don’t these look much better than the shop-bought version? If you are tired of those multiple tiny plastic bags oatcake companies use for packaging and fancy making your own food from scratch then these oatcakes are a great place to start. They are easy to prepare and taste delicious!
Recipe for 4 portions
- 180 g Forest Whole Food’s Organic Oats
- ¼ cup Forest Whole Food’s Organic Chia seeds
- ¼ cup Forest Whole Food’s Organic Sunflower seeds
- ¼ cup Forest Whole Food’s Pumpkin seeds
- ¼ cup Forest Whole Food’s Sesame seeds
- ¼ cup Forest Whole Food’s Brown flaxseed
- 2 tbsp extra virgin olive oil
- 130 ml water
- ½ tsp salt
- Your cheese of choice
- Preheat the oven to 180°C.
- Pour the oats into a blender or food processor and grind for about 20 seconds. They don’t have to be a fine powder, unless you want fine oatcakes
- Add the seeds, salt, oil, water and blend for a few seconds until combined.
- Add additional water if the dough is too thick, but it doesn’t have to be sticky.
The dough will have a crumbly consistency but don’t worry it will combine when you press it.
- Lay a piece of non-stick baking paper on the table, move the dough on it and cover with another piece of baking paper. Using a rolling pin press the dough to form a layer of 4-5mm.
- Use a cookie cutter (or a glass) to cut the dough and form the oatcakes. Sprinkle with sea salt or grated cheese if you prefer. Place them into a baking tray and bake for 25 minutes, until slightly golden and crispy.
- Remove the oatcakes from the oven and leave to cool down on a wire rack.
Once cool, store in an airtight container and consume within 5-6 days.