These savoury, crunchy biscuits go down really well with soup, or hummus and salad. Oatcakes are a traditional Scottish cracker that don’t seem to  last five minutes on our dining table. The addition of seeds gives them an extra special infusion of goodness.

Makes: about 20 oatcakes
Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients:
200g oatmeal
100g ground seed or nuts
 (i.e. sunflower/pumpkin/almond)
½ teaspoon sea salt (or to taste)
200ml approx filtered or spring water
50g spelt flour or fine oatmeal to roll with
A dash of oil for oven tray

Other things that you’ll need:
Rolling pin
Cookie cutter or sharp knife
Oven tray

1. Turn oven on to approximately gas mark 7 (220˚C/425˚F).
2. Mix all dry ingredients together.
3. Add 150ml of the water and mix thoroughly with the dry ingredients. Add the remaining 50ml of water a little at a time, until you have a dough-like ‘rollable’ ball (the best way to mix is to use the back of a spoon, with a pressing type motion). When you have added all water necessary, press firmly together with your hands. You may be tempted to add more water to get it to bind, but make sure that you really need it first, otherwise you’ll end up with a soggy mix! If you put too much water in it’s not really a problem though, just add extra oatmeal.
4. Split the dough into two (makes rolling easier) and roll out on a flour dusted surface until it is about 3 mm (8th of an inch) thick (I like to use spelt flour or fine oatmeal to roll with, but whatever you have will do).
5. Cut with cookie cutter and place onto an oiled oven tray. If you don’t have a cookie cutter, then just cut into squares or triangles with a sharp knife.
6. Place on oven tray and then bake in preheated oven between 20 and 25 minutes, until they begin to gently tan.
7. Lift from tray and let them cool down on a cooling tray. They should firm up nicely with an enjoyable crunch.  Some people like them less crunchy, in which case take out before they start to tan. I am in the ‘crunchy’ camp personally. Explore.

Variations and notes:

• I make oatmeal (ground oats) from regular organic, rolled oats by grinding them for a few seconds in a nut mill (although you can buy oatmeal ready ground in any decent health food store).
• Try making “Really Oaty Oatcakes” instead. If you don’t have ground seeds (or a nut mill), then the recipe works well without them. Simply replace the seeds with oatmeal.
• Add fresh chopped garden herbs, dried mixed herbs or garlic.

This recipe was originally published in my full colour book ‘Trinity’s Conscious Kitchen’ – a totally plant-based, wheat-free, refined-sugar-free book full of tasty dishes, healthy breakfasts, high pranic salads, dips, pates & dressings, nutritious main meals,soul-warming soups, tasty side dishes and delicious desserts.

Order directly through me (international shipping available) and get a signed copy.
It’s on special offer for my readers here:

‘Trinity’s Conscious Kitchen Book‘.

Also available as an ebook.

Enjoy a handy print out version of the oatcake recipe here…

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Home-made Savoury Oatcakes (a great cracker for dips & pates)

Yield: 20 oatcakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

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Ingredients

• 200g oatmeal
• 100g ground seed or nuts (i.e. sunflower/pumpkin/almond)
• ½ teaspoon sea salt (or to taste)
• 200ml approx filtered or spring water
• 50g spelt flour or fine oatmeal to roll with
• A dash of oil for oven tray

Instructions

Turn oven on to approximately gas mark 7 (220˚C/425˚F).

Mix all dry ingredients together.

Add 150ml of the water and mix thoroughly with the dry ingredients. Add the remaining 50ml of water a little at a time, until you have a dough-like 'rollable' ball (the best way to mix is to use the back of a spoon, with a pressing type motion). When you have added all water necessary, press firmly together with your hands. You may be tempted to add more water to get it to bind, but make sure that you really need it first, otherwise you’ll end up with a soggy mix! If you put too much water in it's not really a problem though, just add extra oatmeal.

Split the dough into two (makes rolling easier) and roll out on a flour dusted surface until it is about 3 mm (8th of an inch) thick (I like to use spelt flour or fine oatmeal to roll with, but whatever you have will do).

Cut with cookie cutter and place onto an oiled oven tray. If you don’t have a cookie cutter, then just cut into squares or triangles with a sharp knife.

Place on oven tray and then bake in preheated oven between 20 and 25 minutes, until they begin to gently tan.

Lift from tray and let them cool down on a cooling tray. They should firm up nicely with an enjoyable crunch. Some people like them less crunchy, in which case take out before they start to tan. I am in the ‘crunchy’ camp personally. Explore.

Did you make this recipe?

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