Easy Savoury Oat Cakes

This week I have been eating oat cakes from the supermarket. They taste good, but having looked on the ingredients list on the packaging, I was sure I could create something even better, tastier and nutricious. So here they are!

Makes about 12 Oat cakes

You will need:

140g Oats

100g Buckwheat Flour

2 small eggs or 1 large

3 tablespoons of coconut oil

1 teaspoon baking powder

3 teaspoons linseeds

2 teaspoons chia seeds

Half a teaspoon of dried rosemary

Sea salt

Pre-heat the oven to 180 degrees centigrade. Line two baking trays with grease-proof paper.

Whizz the oats up in a blender to form a fine powder, then transfer to a large bowl. Add the chia seeds, linseeds, baking powder, salt, rosemary and coconut oil (you may need to melt the coconut oil gently on the hob first). Gradually add the buckwheat flour and eggs - you may need to get your hands in to form into a sticky dough. When the dough is formed into a nice sticky ball, flour the work surface with buckwheat flour and gently roll out. Now trust me, and trust the ingredients - go slowly. It may seem crumbly as though it will never roll, but it will. Work slowly but confidently, keeping your rolling pin well floured. You want to roll it out to about half a centimeter thick. Then using a cutter, (I used a round 5cm cutter) cut the oat cakes out of the dough and place onto the lined baking trays. You may be able to re-roll and cut more out.

Transfer to the oven and bake for 12-15 minutes in the middle. Keep an eye on them!

These are great with soup - Enjoy!