Makes 18
225g oats
a small handful chopped seeds / nuts
60g rice flour
3 tablespoons olive oil
1/2 tsp salt
1/2 tsp sugar
80ml hot water
Pre-heat the oven to 190C.
Mix together the oats, seeds, flour, salt, sugar and oil.
Add the water (from a recently boiled kettle) bit by bit and combine until you have a somewhat thick dough. The amount of water varies depending on the oats.
Sprinkle some extra flour on a work surface and roll out the dough to approx. ¼ cm thickness. Use a cookie cutter to cut out shapes. Alternatively break off small lumps of the dough and roll flat with a rolling pin for a quick and rustic approach.
Place the oat cakes on a baking tray and bake for appprox. 20-30 mins. or until pale golden brown.
To make a slightly sweeter version pour boiling water over 40g raisins and leave them to soak for an hour. Strain off the liquid and the raisins to the dough and continue with the recipe above.
