Easy Rosemary Oat Cakes
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)
INGREDIENTS
3 cups oats (processed into flour in food processor)
1 tablespoon finely chopped rosemary
1 teaspoon salt
3/4 - 1 cup room temperature water
1 tablespoon olive oil
METHOD
Preheat oven to 200C.
Combine all dry ingredients in food processor.
Add olive oil. Slowly add water as necessary, whizzing in bursts, until it comes together.
Roll dough out on floured bench top until desired thickness (we make ours around 4-5mm).
Cut into circles or squares, place on lightly oiled baking tray and bake in oven at 200C for 20-30 minutes or until lightly golden.
Cool on tray for a few moments before lifting to cooling rack to fully cool.
Store in airtight tin.
Makes about 30 oatcakes. (Depending on size of shapes cut.)
