CRISPY OATCAKES, easy, vegan, frugal, good fibre, option for butter/margarine

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

first posted 2019; updated 10/24

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 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.  

Note: If cutting neat fingers or circles of oatcakes seem a bit of a faff, it's ok to go free-form as in the photo below.  They'll still taste great.

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

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 added richness for non vegans)
  
   75ml (1/4cup + 1 tablespoon) hot water

   flour for the board

Method:
 Preheat oven/airfyer (bake opt) 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 tablespoons of water until the ball stays together without being wet (with some oatmeal brands, an extra 4 tablespoons may be needed)
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 use a scone cutter to cut out circles
9. Carefully 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 20-25 mins 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.

Free-form oatcakes are as good as the pretty ones
and go in the oven faster!

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.