I could never get into the taste or smell of rice cakes but my Mum introduced me to these homemade oatcakes which are a more filling, better smelling, and gluten free alternative. They are great for on the go as a healthy snack as they don’t need refrigerating and don’t crumble and break as easily as many other crackers.
8oz oats (2 2/3 cups)
3oz oat flour (3/4 cup)
1 tsp baking powder
2 ½ oz (1/4 cup plus 1 tbsp) butter (not a fake spread/oil or low fat substitute)
3-4 tbsp non-fat milk
Optional: 8-10 drops of liquid stevia if you prefer a sweeter snack
- Preheat oven to 170/325.
- Combine oats, flour and baking powder in a medium mixing bowl. Add butter and using your hands rub into flour mix until it forms a breadcrumb consistency.
- If using stevia stir into the breadcrumb mix then add the milk gradually to form a firm dough.
- Turn the dough out onto a floured surface (to prevent sticking) and knead for 2 minutes. The colder your hands are to do this the better as it sticks more the warmer your hands are.
- Using a rolling pin, roll the dough to ¼ inch thickness, cut into circles of desired size and place on a non-stick baking sheet.
- Bake for 20-25 minutes and cool on wire rack. Cooking time’s personal, I prefer mine slightly soft whilst my husband likes his crunchier so I just leave his in a few minutes longer until they are more of a golden brown. They will harden more as they cool.
They can be eaten plain or topped with anything of your choosing but try to keep it healthy 😉
About the Author
Eve Dawes is an accomplished fitness professional and NPC athlete with international experience as a dancer, model, host and personal trainer. You can visit Eve at any of her following: