When cupboard stocks are low, these are a quick way to get some tasty, high fibre energy for hungry mouths!
Quick & easy flavour
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!
175 g Oats
60 g stoneground wholemeal flour
50 g coarse oatmeal
1/2 tsp salt
1/2 tsp sugar
1/2 tsp bicarbonate of soda
40 g butter
20 g rapeseed oil
60-80 g warm water
Step by Step Instructions
Pre-heat the oven to 170 degrees fan
Mix together the oats, oatmeal, flour, sugar, salt and bicarbonate of soda
Add the rapeseed oil and small chunks of butter. Rub together to a crumble consistency
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.
Roll out to 1/2 cm thickness on a floured surface and use a cookie cutter to make about 10 rounds.
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!.
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!
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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