When I first became gluten free and struggled to give up my addiction to carbs oatcakes were my go to staple. I now make my own as they’re super simple and you know what’s in them! For me these are a staple in my 30 days to healthy living plans when i'm helping clients to work out the foods that do and don't serve them. We eliminate wheat and gluten, dairy and refined sugar. Oatcakes and a healthy homemade dip have become my staple snack if i'm a little hungry mid afternoon post a dog walk too.
200g medium oatmeal – I use oats and give them a quick blitz in the Nutri-bullet
½ tea spoon bicarbonate of soda
½ tea spoon salt
2 tablespoons coconut oil melted
100 – 170ml boiling water
Mix the oatmeal, bicarbonate of soda and salt in a bowl.
Make a well in the centre and our in the melted coconut oil and enough hot water to make a soft moist paste. I add the water in stages as the dough goes from dry to wet quite quickly.
Scatter your work surface with more oatmeal and roll the mixture out onto this surface. Knead with your hands for a few minutes. You’ll notice it gets slightly shiny as the oil and oats combine.
Roll out to approx. half a cm thickness and cut into desired shapes. I like to experiment with different cookie cutters. You can do plain old rounds like shop brought oatcakes but when you have Labradors, dinosaurs and unicorns why stop at boring shapes!
Place on a baking sheet and sprinkle with a little more oatmeal for texture. Bake at 450f/ 230c gas mark 6 for 15 -20 minutes. Thicket oatcake may require longer baking.
Allow to cool before storing in an airtight tin. They’ll keep for 2 – 3 weeks. If they do go lightly moist then you can re-crisp them by popping them in a hot oven for a few minutes.
Add herbs, spices, cracked black pepper or grated vegan cheese to the mix before adding water.