Vegan Oatcakes

Ingredients:

• 100g oats
• 50g buckwheat flour
• 1/4 tsp salt
• 1 tsp sesame seeds and dried mixed herbs (optional)
• 3 tbsp olive oil or rapeseed oil
• 50 - 70ml water

1. Preheat the oven to 180°C. Line a baking sheet with baking parchment.

2. Place the oats in a blender or food processor and blitz for a few seconds, until they resemble a coarse flour. Add the rest of the ingredients, adding the water a bit at a time until the mixture comes together. If the dough feels wet, add a little extra flour.

3. Lightly flour a work surface and roll out the dough as thinly as you can. Using a 6cm cutter, stamp out small circles (or whatever shape you fancy). Depending on the thickness and size of your oatcakes, you should be able to make roughly 20 – 30.

4. Place on the prepared baking sheet and bake for 20 – 25 minutes, until lightly golden (be careful they don’t burn). Allow to cool completely before storing in a container. They last around 7 days.