Everyone loves oatcakes, what's not to love....
Well apart from the fact that most of them contain palm oil and oats if they are not organic have likely been sprayed with pesticides!
I buy organic oats from Locavore which is a fabulous shop and well worth a visit for everything organic, ethical & sustainable!
So back to my wee oatcakes, variety is the spice of life and I am always going on about increasing diversity in our gut microbiome by eating lots of different types of fibre!
So these oatcakes have sesame seeds, poppy seeds, sunflower seeds, pumpkin seeds & flaxseeds, organic oats and I used some organic soya kefir water instead of water to add extra nutrition, although water is fine! Just use whatever combination of seeds you have available.
Here are the proportions.
Ingredients makes 20 oatcakes
……….then just roll out fairly thin, cut shapes with a cookie cutter and bake at 180C for 18 to 20 mins.
Rolling the dough between 2 sheets of baking paper stops it sticking to the rolling pin!
Fabulous, packed with nutrition & couldn't be simpler!!
Your gut & your taste buds will be delighted with these!
These are the most deliciously light and crispy biscuits I have ever eaten!! They are gluten free and really simple to make. Use gluten free oats, if you are coeliac. You really need to use a liquid sweetener, granulated or coconut sugar result in very crumbly biscuits which fall apart. We tried the recipe using coconut sugar and had to use those ones as a crumble topping! So use maple syrup or agave!
Makes – 10-12 cookies
Preheat the oven to 180 and lightly grease and flour a baking sheet.
Combine all dry ingredients in a bowl.
Melt the coconut oil then mix in the maple syrup
Stir into the dry ingredients and mix well
Place tbsps of the mixture on the baking sheet then flatten down with the back of a spoon
Bake for 12-15 minutes, until golden
Leave to cool then enjoy!
Will keep in a Tupperware for at least a week but I assure you they won't last that long!!
Don't know about everyone else but I'm rather fed up of all the doom and gloom about Coronavirus, the panic buying and the shocking weather so I've been in my happy place in the kitchen trying out some new recipes!
I reckon we could survive for months, I have 2 fridges full of assorted seasonal ferments, a cupboard stocked with grains, beans and lentils and a stash of organic flour, not to mention loads of wild garlic growing nearby!
Fermented foods are super fertiliser for our gut bacteria, who are in constant communication with our immune system so for anyone worried about the latest coronavirus, my advice is to eat lots of fibre rich food, which will feed those gut microbes who will then get to work on our behalf. And obviously if you have sauerkraut, kimchi, kefir, kombucha then make sure you are eating and drinking them! Fermented foods and drinks are teeming with probiotics to support our health on every level and will all strengthen and support our immune system.
I eat fermented foods everyday so I know my immune system is firing on all cylinders!
I love sourdough bread and I make lots of other sourdough treats and these wee savoury scones are just delicious and so simple.
The recipe is from the Queen of Sourdough Elaine Boddy of FoodBod fame, she is just brilliant and literally makes sourdough everyday and is always experimenting and sharing her ideas!
She has a book coming out this year and I was so touched to be asked to write the foreword for it, which I gladly did! I can't wait to read it!
So back to these wee scones, I added nutritional yeast and some of my dehydrated wild garlic for flavour I also used my homemade organic soya kefir. No proving time or lengthy waiting required, just mix and bake!
These are really light and delicious and I imagine are best eaten the day you make them, which is never a problem in our house!
If you have extras then freeze them or toast them the next day!
Feel free to add herbs, spices, nuts, seeds or anything else that takes your fancy! I was thinking that vegan pesto or sun dried tomato paste would also be lovely! These are delicious served with soup for lunch or with a dip or vegan cheese!
Here is the simple recipe
INGREDIENTS - makes around 12 to 16 scones
1. Simply add the sourdough starter and kefir or buttermilk, mix together then add the remaining ingredients.
2. Don't over mix just loosely bring it into a soft dough.
3. Turn mix onto a floured surface and gently flatten the dough to around 2cm thick with your hands.
Be gentle, the dough is fairly soft so don't overwork it!
4. Cut out 12 to 16 scones, depending on the size of your cutter.
5. Transfer to a floured baking tray and bake for around 18 minutes, in a preheated oven at 220C for a conventional oven or 200C for a fan oven.
6. Cool then serve with butter, vegan cheese, dips or anything else you fancy!
I also made a lemon and poppy seed version, added 2 tablespoons sugar, zest of a lemon, and juice of half a lemon and obviously left out the nutritional yeast and herbs. The dough is rather soft so I added the lemon juice with the kefir and adjusted the amount to 275g total.
These were delicious served with organic butter/vegan spread and would be fabulous with lemon curd!
....your health in your hands...
🍃 Health educator🍃