-
15
minPrep Time -
30
minCook Time -
45
minReady in -
perYield -
50
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Snacks
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
These Classic Vegan Oatcakes are a testament to the timeless appeal of wholesome ingredients. Crafted from a simple mixture of oats, water, a pinch of salt, and a dash of oil for binding, they embody the very essence of rustic, plant-based baking. Not only do these oatcakes offer an accessible foray into vegan cuisine, but they also serve as a versatile canvas for a plethora of toppings, ranging from sweet jams to savory spreads. Originating from the British Isles, specifically Scotland, they carry with them a rich cultural heritage that champions simplicity and nutritional goodness. Suitable for breakfast, as a snack, or an accompaniment to soups and salads, these oatcakes are a celebration of the beauty found in minimalism and the undeniable satisfaction that comes from a dish well-made. Each batch yields a delicately crispy texture, inviting a moment of quiet pleasure in every bite.
Ingredients
- 1/4 cup oat flour
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 1/2 cup hot water
Steps:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the rolled oats, oat flour, and salt.
- Add the olive oil and hot water to the dry ingredients, and stir until a firm dough forms.
- Roll the dough out on a floured surface until it is about 1/4 inch thick. Cut the dough into circles using a cookie cutter.
- Place the oatcakes on a baking sheet lined with parchment paper.
- Allow to cool on a wire rack before serving.
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