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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
  • 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:

These are devoured in my house while still warm with blue cheese – this fermented cheese is great to nurture gut bacteria too! Also, great after school with jam or honey and a glass of milk, with salads & soups or for breakfast with butter and honey.

  

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!

If there’re any left, they keep well in the freezer too.

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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