If you love rosemary then this is the recipe for you. Adding rosemary and garlic to a simple oatcake recipe gives it a wonderful depth of flavour and transforms it into something that you actually enjoy eating. Pair them with homemade sweet potato hummus for a delicious snack or light lunch.
Rosemary and Garlic Oatcakes
- 150g oats
- 1 tbsp ground flax seeds
- 1 tsp dry rosemary
- 1/4 tsp garlic granules
- 1/4 tsp bicarbonate of soda
- Pinch of salt and pepper
- 2 tbsp extra virgin olive oil
- 4-5 tbsp water
Preheat the oven to 180°C.
Place the oats in your food processor, then blend until they resemble the texture of flour.
Pour the oat flour into a bowl, followed by the rest of the dry ingredients and mix until well combined.
Add in the olive oil and stir well. Add in 4 table spoons of water and mix. The dough should start to form a ball. If it doesn’t seem to be sticking together add more water, 1 spoon at a time.
Lightly dust a clean surface with flour. Place your ball of dough onto the surface, sprinkle some flour on top and roll out until it is less than ½ cm thick. Try to make sure that it is the same thickness all over.
Cut out your crackers and lay them on a baking tray dusted with flour.
Repeat steps 5-6 until all of the dough has been used.
Cook for 15-20 minutes (depending on the thickness of the dough). Turn once half way through cooking.
Serve with sweet potato hummus or store in an air tight container for up to a week.