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