Where I found this recipe for Rosemary Oatcakes
This recipe for Rosemary Oatcakes appeared on the Veganuary website and it’s really lovely to make (and eat – obs!). I wouldn’t have included this recipe if it wasn’t great and if it didn’t fill me up mid-afternoon while stopping me from snacking on anything fattening.
The finished oatcakes are quite thin and they are delicious served with dips or pate and a little salad for a light lunch.
Are there any health benefits to these oatcakes I hear you ask?
Yes there are health benefits
Rosemary improves immunity and digestion, and is known to support brain health.
Oats are gluten-free and full of B vitamins, and minerals. Oats are a great source of fibre to help keep your gut moving and to bind onto toxins as they pass through the gut.
Ingredients and preparation
1 tbsp of rosemary – finely chopped
300g/10½ oz plain oatmeal (ground oats)
½ tsp sea salt (or to taste)
175-200ml/6-7 fl oz approx filtered or spring water
50g/1¾oz spelt flour or some of the fine oatmeal – used to dust your work surface prior to rolling out the cookie dough
Dash of oil for the oven tray
You will need
Cookie cutter or sharp knife
- Heat the oven to 220ºC/425ºF/gas mark 7
- Mis all the dry ingredients in a bowl
- Add 175ml/6 fl oz of the water and mix thoroughly with the already mixed dry ingredients. The recipe suggests the best way is to use the back of a spoon, with a pressing type of motion, but using your hands works well
- Add the remaining 25ml/1fl oz of the water a little at a time, until you have a dough-like ‘rollable’ ball
- When you have the dough mixed, press it firmly together with your hands
- Don’t be tempted to add more water to get the dough to bind as the warmth of your hands should do the trick. If you over water the dough it will just be a sticky mix and you will need to add more of the spelt/oatmeal
- Split the dough into two pieces and roll out on a flour dusted surface until it’s 3mm/8th of an inch thick
- Cut with your cookie cutter or a sharp knife and place the oatcakes onto your oiled baking tray
- Repeat with the second piece of dough
- Bake your oatcakes for between 20 and 25 mins, until they begin to brown
- Transfer them to a cooling tray and you’re done
The consistency of your oatcakes
The finished oatcakes will be slightly crunchy. If you prefer a softer texture remember to remove them from the oven just at the point they start to colour.
Let me know how they turn out!
Use the comments below to give me your thoughts on this Rosemary Oatcakes recipe.