I like snacking on oatcakes, but I find the store bought ones dry, dull and too salty! These homemade oatcakes made with coconut oil and Italian herbs taste so much better than theirs store bought counterparts. They are crunchy, flavoursome, and they literally melt in your mouth. You can actually have them on their own, they really are that good!
They are packed with slow-digesting low-GI carbs and healthy fats from coconut oil took out both commas. They will keep you full for hours, a much better snack option than highly processed crackers! Coconut oil is good for the skin, heart, immune system and metabolism. Plus it is a powerful antioxidant.
What’s more, these oat cakes are free from gluten, sugar or nasty additives. This recipe calls for coconut oil but you can use extra virgin oil as well is it olive oil.
I like to top mine with cashew spread and kale or whipped coconut cream and chia seeds jam as a snack, or have them with my main meals. They are really so versatile.
Makes: 10 – 15 oatcakes
Preparation time: aprox 30 minutes
- 1 cup gluten free oats
- 1 cup warm water
- ½ cup flax seeds
- 3 tbsp coconut oil in its liquid form + 1 tbsp for greasing the baking tray
- 1 tbsp mixed dried herbs (I used Italian mixed dried herbs)
- ½ tsp pink salt or salt salt
- Pre-heat the oven to 180 C
- Mix flax seeds with ½ cup warm water and set aside.
- Meanwhile place the oats into food processor and pulse the oats until they are ground into flour.
- Transfer the oat flour to a dry mixing bowl, add salt, and mixed herbs. Mix until well combined
- Add the remaining ingredients; mix well until you get a dough like consistency. Add more water if it’s too wet.
- Set aside for about half an hour.
- Meanwhile grease a baking sheet with the remaining coconut oil and sprinkle with gluten—free flour.
- Roll the dough between two sheets of parchment paper to ½ inch thickness.
- With a cookie cutter cut out the oatcakes, and bake in the oven for about 20 to 25 minutes.
- Cool them down completely before serving.