Ah the humble oatcake. So delicious by itself, or with a sweet or savoury topping. We make ours using leftover oat pulp from making our own oat milk, with rosemary and mixed seeds thrown in for good measure.
200g oat pulp from making your own oat milk
80g vegan butter
1 tsp sea salt
1tsp bicarbonate of soda
1 tbsp rosemary finely chopped
80g mixed seeds
Makes 12-15 oat cakes
Preheat the oven to 180 degrees.
Cut the butter into cubes and place in a mixing bowl with the flour and bicarbonate of soda. Rub the butter into the flour mixture until it resembles breadcrumbs, then stir in the sugar and the salt.
Add your oat pulp to the bowl,and mix with your hands until incorporated. You are looking for a slightly sticky dough. If your pulp is a little wet then add a tablespoon or so of flour to reach this consistency.
Next add your rosemary and seeds to the bowl, and knead into the dough until incorporated.
Line a baking sheet with baking paper and grease the paper slightly with olive oil.
Dust a work surface with flour, and roll out your dough to 0.5cm thickness. Using a 5cm cutter, cut out circles and place onto a baking sheet. Sprinkle your oatcakes with a little sea salt.
Place the tray into the over for 10-15 minutes, until golden brown.
Remove from the oven and leave to cool. These can be stored in an airtight container for up to 3 days after making.
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