Toasting the oats gives these gluten free oatcakes a wonderful flavour. Pack them for a picnic, dip into hummus or enjoy with a cheeseboard.
Created by our friends Clean Supper Club.
275g Mornflake Gluten Free Superfast Oats
Good pinch of salt
Several twists of black pepper
½ tsp bicarbonate of soda
50ml rapeseed oil
100-140ml of boiling water
Pre-heat the oven to 160°C and line a baking tray with baking paper.
Weigh out the oats and spread evenly across a large baking tray, place in the oven and lightly toast. After 5 minutes give the oats a stir and return to the oven for a further 5 minutes. Remove from the oven and leave to cool for 5 minutes. Turn the oven temperature up to 200°C.
Weigh out 90g of the toasted oats and put into a blender and blitz to a flour.
In a large bowl add the oat flour, the remaining toasted oats, seasoning, bicarbonate of soda, oil and slowly add the water, mixing as you go to make a dough. It will start to bind together. You may need to add a little more water, 20ml at a time if the mixture is still too dry. Be careful not to make the mixture too wet.
When the mix has bound together, form a ball. Then using 2 sheets of A3 sized baking paper place the ball on the base sheet and cover with second sheet. Now using a rolling pin roll out the mix until it is about ½ cm thick. Use a medium sized cookie cutter to cut out round oatcakes. Carefully transfer them to a lined baking tray.
Re-roll the dough and repeat the process until all the mix has been used.
Place the tray into the centre of the oven and bake the oatcakes for 20 minutes until lightly golden brown. Remove from the oven and place them on a cooling rack leave until cool.
Store in an airtight container and eat within 5 days.