Perfect as a healthier, more nutritious and filling substitute for bread as part of a healthy snack, breakfast, alongside a hearty soup etc. and great for picnics or in lunchbox.
Oats provide slow release carbs but also have highest protein content of all grains; high in fibre, they’re a good source of a special fibre called beta-glucan which helps to control sugar levels/improve insulin sensitivity, reduce cholesterol and contribute to a healthy gut (increase growth of good bacteria); they’re also rich in magnesium, which plays a part in energy production and relaxation including muscular recovery. I’ve added to a traditional recipe 2 highly anti-inflammatory spices turmeric and ginger as well as omega 3 rich chia seeds.
These nutritious, filling biscuits are perfect for expectant and postnatal mums, hungry teenagers and anyone on a gluten free diet or looking to loose weight.
Preparation time: 15 min
Cooking time: 20-25 min
Ingredients (12 oatcakes, depending on size):
2 cups of rolled oats (organic/gluten free), milled + a little more to dust on working plan
1/4 cup chia seeds
1 tsp turmeric powder
1tsp ground ginger
1/2 tsp fine Himalayan or sea salt
1/4 cup of melted grass fed cow’s butter or coconut oil
1/4 warm water (add more gradually if mixture is too dry and flaky)
Cooking Method:
Preheat oven to 180 degrees (fan assisted); line a baking tray with grease proof paper
Grind the oats in blender (I used a Nutribullet with grinding/milling blade) until it has appearance of thick flour. In a large bowl , mix oat flour with chia seeds, spices and salt;
Add the melted butter/oil and mix in using fingers until you have a crumbly texture.
Add the water and mix through with fingers, adding more water very progressively if texture is too crumbly and until it binds together and you can a form a ball. If texture is too wet, keep working it as it will dry since the water will be absorbed; if still too wet, just add a little more oat flour and work it through until you get the right consistency.
Place dough on lightly floured working top (please note that turmeric will stain so you may want to use a bake tray or a large chopping board) and roll it out with rolling pin until dough is 3-4 mm thick (the dough will not rise to get it to the thickness you like). Use a glass tumbler/wine glass to cut out the dough into even circles. Place on baking tray slightly spaced out (they will expand while cooking) and cook for 20-25 min until slightly golden
Place to cool on a rack and keep them in a biscuit tin or foil; they keep well for a week
Enjoy!
