If you aren’t too familiar with oat cakes, they’re quite simply crackers made predominantly from oats. Their mild flavour means they makes a great accompaniment to a variety of sweet or savoury dips and spreads, such as houmous or dairy free butter.
225g (2 ¼ cups) rolled oats
½ tsp bicarbonate of soda
1 tsp dried oregano
2 tsp extra-virgin olive oil
Pink Himalayan sea salt
1.Preheat the oven to 180°C/350°F/Gas 4. Line two baking sheets with greaseproof paper.
2.Blitz the oats in a blender (I use the milling blade on the NutriBullet), but not too finely. A few chunks of oats are okay. Use 25g (1/4 cup) of the oats to dust a work surface.
3.Mix the oats, bicarbonate of soda, a pinch of salt and the oregano together in a bowl, then stir the olive oil and 125ml (1/2 cup) water to form a dough.
4.Roll out the dough on the oat-dusted surface to about 5mm thick.
5.use a cutter or the top of a glass to cut into 6cm circles.
6.Place on the lined baking sheets and bake in the hot oven for 25 minutes, until crisp and golden, turning halfway.
7.Allow to cool and keep in a airtight container.