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THIS HOMEMADE HEALTHY OATCAKES RECIPE MAKES THE PERFECT GLUTEN-FREE EVERYDAY SNACK
I discovered oatcakes when I first moved to the UK what seems like a lifetime ago.
Oatcakes are originally from Scotland and were baked as a long-lasting alternative to bread. Nowadays, they are often used to accompany cheese, but I find them great on their own, or with some delicious hummus as a healthy snack. (Please Scottish friends, forgive me!).
If you have never tried oatcakes, they are similar to crackers but more crumbly.
I find the version that you buy in the supermarkets too buttery, and a few months ago I decided to try to make my own healthy oatcake version.
Oatcakes are very easy to prepare and you should definitely try to make them.
They are normally made out of a combination of 5 simple ingredients:
- raising agent
The main ingredient in oatcakes is oatmeal, which is essentially the inside of the oat grains, minus the inedible outer husk, that has either been grounded or chopped. There are different degrees of grounded oatmeals. I prefer medium oatmeal, as it keeps some textures in my oatcakes.
The traditional Scottish oatcakes are made with lard, and more recently, butter. In some original recipes, fat should be half the weight of the dry ingredients. As you can imagine, that makes the oatcakes somewhat unhealthy!
By reducing the fat quantity, you can make a much healthier but still delicious alternative. I love my oatcakes with extra virgin olive oil. I admit they are not traditional at all, but I find that olive oil is a great vegan option for my recipe.
I am not sure about adding a rising agent to oatcakes, as they don’t really need to rise. The traditional recipe includes a pinch of bicarbonate of soda, but I found that it really doesn’t make much of a difference!
You will need hot water to create a dough and bind together the dry oats.
You just need a pinch of salt for the traditional recipe, but if you want to make some special oatcakes you can try adding different flavors:
- fresh or dry herbs
- seeds (sesame, poppy seeds)
My Healthy Oatcakes Recipe
In my version of oatcakes, I am going for a vegan alternative, using extra virgin olive oil as fat and a bit of fresh rosemary to give them a Mediterranean twist.
I have a serious problem with these oatcakes: yes, they are very healthy, full of fiber and good fats but every time I make them, I can’t stop eating them!
Healthy Oatcakes with Rosemary
- 2 cups (350g) oatmeal
- 1 cup (230g) water
- 3 1/2 tablespoons (50g) extra virgin olive oil
- 1 teaspoon finely chopped rosemary
- 1 teaspoon (6g) salt
- Preheat the oven to 350°F (180°C).
- Mix the oatmeal, finely chopped fresh rosemary, and salt in a bowl, and add the extra virgin olive oil.
- Bring the water to the boil and add it to the bowl. Mix with a spoon and let it cool slightly. Then use your hands to form a dough. Feel free to add a bit more water if the dough feels too crumbly.
- Roll out the dough until very thin (3mm) and cut in circles with a round cookie cutter. If the dough is a bit sticky, I normally roll it out on a baking sheet, to avoid using additional flour.
- Place the circles on a tray covered with a baking sheet, no extra grease required.
- Bake until golden brown, for 15-20 minutes. If your oven doesn't cook evenly, make sure to turn the trays half-way through baking. Keep a close eye on the oatcakes in the last 5-8 minutes, to avoid overcooking them.
- When the oatcakes are ready, remove from the oven and allow to cool on a wire rack.
- Oat is naturally gluten-free but if you want to ensure the oatcakes are completely gluten-free, please remember to check that the oats you buy are certified gluten-free.
- You can store your oatcakes for over a week in an airtight container, once they are completely cool (but they never last that long)!
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