OATCAKES
When cupboard stocks are low, these are a quick way to get some tasty, high fibre energy for hungry mouths!
Servings
10
Ready in
35 min
Good for
Quick & easy flavour
Inroduction
About this Recipe
When cupboards are getting empty and I need some quick energy-giving carbohydrate for the family, these are a quick solution! The oats, oatmeal and flour add fabulous fibre to nurture gut bacteria, give a steady release of energy and satisfy the appetite. They’re great at breakfast instead of toast if there’re any leftover from the night before!
Ingredients
-
200 g Oats
-
60 g stoneground wholemeal flour
-
25 g Puffed Quinoa
-
1/2 tsp salt
-
1/2 tsp sugar
-
1/2 tsp bicarbonate of soda
-
40 g butter
-
20 g cold pressed rapeseed oil
-
60 g warm water
- 1 egg white
Step by Step Instructions
Pre-heat the oven to 170 degrees fan
Step 1
Mix together the oats, puffed quinoa, flour, sugar, salt and bicarbonate of soda
Step 2
Add the rapeseed oil and small chunks of butter. Rub together to a crumble consistency then stiry in the raw egg white until mixed through as evenly as possible.
Step 3
Add the water (best to use from the kettle) gradually to reach a firm but not sticky dough – the amount will vary depending on the flour.
Step 4
Roll out to 1/2 cm thickness on a floured surface and use a cookie cutter to make about 10 rounds.
Step 5
Bake for about 25 mins on a baking tray until lightly browned round the edges – careful not to over-bake, they’re delicious still slightly soft inside!.
Variations:
Tips for great oatcakes:
Don’t roll the dough too thinly and careful not to over-bake, they’re a fabulous texture if still a little soft in the middle!
Nutrition
The butter in this recipe adds flavour & small amounts of saturated fat are important in our diet. Adding rapeseed oil reduces the amount of butter and adds precious Omega 3 & its unsaturated fat isn’t denatured with cooking.
Support British Food Producers by calling into your local farm shop for flour and oats!
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