These oatcakes have become a regular part of my lunch and are delicious topped with humous, avocado, or cheese. Oats are a great source of fibre, supporting digestion and a healthy gut microbiome and also helping to balance blood sugar. I make mine with gluten free oats and tend to make them with lots of black pepper and freshly chopped rosemary.
Ingredients (makes about 20 oatcakes)
70ml olive oil
60ml warm water
A pinch of sea salt
1/2 teaspoon ground black pepper
1 heaped tablespoon finely chopped fresh rosemary
Flour for rolling out
Pre-heat oven to 195C/175 Fan/Gas 6
Pulse the oats in a food processor to a fine consistency (or slightly coarser if you prefer a rougher textured oatcake).
Add the rest of the ingredients and pulse until the mixture resembles breadcrumbs or forms a dough. If necessary, tip the mixture into a bowl and form a dough from it in your hands, adding more flour or warm water to get it to bind if necessary.
Roll out on a floured surface and cut into rounds 3-4 mm thick, then bake on greaseproof paper for 25-30 minutes.
Cool on a rack before storing in an airtight container for up to a week