These savoury oat cakes are deliciously more-ish, and make for a great healthy snack. You can pop them into your bag for energy on the go, or serve them on a platter with veggies, dips and nut-based cheeses at your next party.
Rosemary Oat Cakes
(Vegan, Dairy-Free, Wheat-Free)
3 cups oats (processed into flour in food processor)
1 Tbs chopped rosemary
1 teaspoon salt
3/4 - 1 cup water
1 Tbs olive oil
Combine all dry ingredients in food processor, then add olive oil and slowly add water as necessary.
Roll dough out on bench top until desired thickness (you can dust it with additional oat or spelt flour to prevent from sticking).
Cut into shapes, place on a lightly oiled tray and bake in oven at 200C for 20-30 minutes.