I recently bought the most heavenly oatcakes from Stir Crazy at the Veg Out Farmers' Market. They were divine and I scoffed the whole packet on Saturday night whilst watching Doctor Who on ABC iview. I couldn't wait another day, let alone a month, for the next Veg Out Market to get more so I spent yesterday in the kitchen baking oatcakes.
Mine look and taste different to the originals but were still super scoffable.
Oatcake recipe
1 1/2 cups rolled oats
1/4 cup pumpkin seeds
1/4 cup olive oil
1/4 cup boiling water
1/2 tsp salt
1tsp chopped fresh thyme q
Preheat oven to 375 F.
Grind oats and pumpkin seeds to a coarse flour.
Place in bowl and add salt and thyme. Stir.
Add oil and mix.
Add boiling water and mix into a dough.
Spoon on to a parchment lined baking tray and press into rounds with your fingers.
Bake 15 minutes.
Store up to a week in an airtight container.
Serve with cheddar & relish or smoked salmon & dill. I had mine with black olive tapenade. Yum!