CRISPY OATCAKES, easy vegan, option for butter

Just as easy but more delicious than popping a supermarket packet in the trolley...

Easy-Peasy Oatcakes, Vegan
'so easy, so delicious' taster

67 has tried making oatcakes in the past but they were so complicated, more expensive than 67 favourite M&S, and so darned 'worthy' in taste and texture that the blog was happy to give it a rest. 

But, in need of a vegan recipe, this one (adapted from Healthy Little Foodies), fit the blog's needs perfectly. 

Simple in the extreme and very quick to prepare, the baked oatcakes emerged golden, crunchy and - even unadorned - absolutely delicious.  They were nutty, wholesome - and more-'ish.  Even better, they improved overnight.  

For best flavour, organic oats are ideal.   

67 experimented, adding sunflower seeds to half the recipe; they were by far the best but the plain ones were not far behind.

The oatcakes were teamed with fat-reduced hummus or thinly sliced hard cheese, soft cheeses, avocado, peanut butter, sardines and dressed tuna.  All passed with flying colours.  

For crisp rather than crumbly oatcakes, the thinner they are rolled the better - but reduce cooking times by maybe 5 mins. 


Cost: varies according to oatmeal; maybe a pound?  Very little if using non-organic oatmeal
Makes: around 36

Ingredients:
   95gm/3.3oz rolled oats, coarsely processed
   95gm/3.3oz rolled oats, blitzed to a fine powder 
   1/4 cup sunflower seeds (opt - see Tips below)
   1/4 tsp salt
   28gm/2 tablespoons light veg oil (or melted butter for non vegans for added richness)
  
   75ml (1/4cup + 1 tablespoon) hot water

   flour for the board

Method:
 Preheat oven to 190c/375f

1. Place baking sheet in oven
2. Mix flours, salt & seeds, if using, in decent sized bowl
3. Sprinkle over oil; mix
4. Sprinkle over water; mix
5. Use your hands to clump the mix together and form into a ball; if it is too dry, add separate teaspoons of water until the ball stays together without being wet
6. Knead on a lightly floured board until the dough is no longer sticky - a few   minutes
7. Roll out to 1/8th inch/1/4cm thickness or slightly less if crispiness is demanded
8. Either cut into strips or using a scone cutter, cut out circles
9. Take tray out of oven & line with silicone mat or greaseproof paper
10. Use a metal spatula to transfer oatcakes to baking tray 
11. Bake 25-30mins or until golden
12. Store in an air-tight tin (67's ran out after 3 days but they'll be fine for a week) 

Comments:

'So wonderfully delicious for something good for you.' Retired writer.

Tips:

• if adding sunflower seeds, reduce both types of oatmeal by 2 tablespoons each; otherwise the mix gets very dry
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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.