Rosemary and Almond Oatcakes
Ingredients
- 150 g oats
- 50 mls olive oil
- 50 g almond flour homemade or bought
- 1 sprig rosemary leaves chopped
- 1/2 tsp sea salt
- 1 tbsp chia seeds
- 50-80 mls hot water
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Servings:
Instructions
- Process the oats in a food processor for 15-20 seconds, before tipping into a bowl
- Mix in salt and oil before gradually adding water until the dough comes together into a rough ball. You may need more or less water depending on the brand of oats you use
- If it is too crumbly, add more water before rolling out, but remember these are rustic, you're not going to get a perfect, elastic dough here. Try using a rolling pin to flatten the delicate dough gently before rolling straight onto baking parchment, until it is around ½ cm thick
- Cut into shapes – squares if you don’t want to bother re-rolling, or circles if you want a more traditional look.
- Either bake on the parchment paper on a baking sheet, or directly on a baking stone at 160°C for 15-20 minutes until lightly golden
- Leave to cool
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