Vegan Oatcakes
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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
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.
Ingredients:
- 100g ovesnych vlocek
- 50g pohankove mouky
- 1/4 lzicky soli
- 1 lzicka sesamovych seminek nebo sucheho koreni (neni nutne)
- 3 lzice olivoveho oleje nebo repkoveho oleje
- 50 - 70ml vody
Predehrejte troubu na 180°C. Vylozte plech pecicim papirem.
Vlozte ovesne vlocky do mixeru az vznikne ovesna mouka. Pote pridejte zbytek surovin, pridavejte vodu po mensich davkach az vznikne testo. Pokud je testo moc mokre, pridejte trosku vice mouky, pokud je testo suche pridejte o trosku vice vody.
Vyvalejte testo do jemna na trosce mouky. Pote pouzijte 6cm vykrajovatko a zacnete vykrajovat vase ovesne susenky (pozor, jsou slane, ne sladke). Zalezi jak velke a silne susenky delate, ale je mozno vytvorit kolem 20 – 30 ovesnych susenek.
Az jsou susenky vykrojene, naskladejte je na pecici papir na plechu a pecte po dobu 20 – 25 minut, az jsou susenky dozlatova upecene (ale opatrne, at se nespali).
Nechejte vychladnout a pote ulozte do sklenene dozy. Susenky vydrzi az 7 dni. Je to super poledni svacinka a s troskou domaciho humusu, je mozne zahnat chutove bunky rychle a levne.
