PREP TIME COOK TIME
20 minutes 20-25 minutes
SERVINGS: 20 oatcakes
- 150g of gluten-free oats
- 150g of gluten-free ground oats
- 85ml of Nuvo's olive oil (light)
- 15ml of hot water
- Pinch of salt
Preheat the oven to 180°C and line a baking tray with grease proof paper.
In a large mixing bowl, add in the oats, ground oats, oil, water and salt and combine until a dough-like texture forms. If it's too crumbly, add more water. Set aside for 15 minutes to allow the oats to absorb the water.
Dust a clean worktop with flour and roll out the dough until around 3mm thick.
Using a round cookie cutter, cut out the oatcakes and place them on the lined baking tray
Once all of the oatcakes are ready, pop them into the oven and bake for 20-25 minutes, or until golden in color.
When you're done, cut up some strawberries and pour some strawberry balsamic and blood orange olive oil for a tasty treat! Or you can try them with hummus and rocket leaves.
You can store them in a airtight container at room temperature