Thursday, 7 August 2014

Home made food hourglass oatcakes

Today I made oatcakes. I find I have been using oatcakes quite often but they often contain fats that are not too good for us and wheat flour which is quickly absorbed by the body. Today I mixed equal quantities of medium oatmeal and buckwheat flour with rape seed oil, and the result was very good. They are also very good for you! Here is the recipe.

Hourglass oatcakes

100g medium oatmeal
100g buckwheat flour
50g rape seed oil
Small amount of water
1/2 teaspoon salt
Sea salt crystals
Pinch bicarbonate of soda
1 egg

Mix the oatmeal and flour together and add the oil, salt and bicarbonate of soda. Mix in enough water to give a soft but not sticky dough.

Roll out using buckwheat flour on a board and cut into circles with a scone cutter.

Place on a lightly greased baking tray and brush with beaten egg. Thinly scatter with sea salt crystals. Cook in a pre heated oven to 180 degrees C, 160 degrees C fan, or gas mark 5 for about 12 minutes. Cool on a rack and eat with cheese, pate, sliced tomatoes or use in place of bread to accompany soup.

1 comment:

  1. These oatcakes sound wonderful. I'm gg to give them a try - I especially like the inclusion of an egg - ups the protein content and overall GI level. Love Kate .