Ingredients
275g rolled oats
1 pinch salt
2 tbsp raw or demerara sugar
optional
5 tbsp oil
e.g. light olive (so it’s light in flavour), canola (ideally cold pressed), rice bran oil
5 tbsp boiling water
1 tsp ground ginger
75g stem ginger
Flour
for rolling out
Allergy Advice
Contains Gluten
Equipment
- 1 food processor
- 1 baking tray
- 1 wire rack
- 1 rolling pin
Instructions
- Pre-heat oven to 190 deg. fan, 200 deg. if not fan.
- When the oven is at temperature, pour the oats onto a lined baking tray and bake in the oven for around 10 minutes until golden. Stir occasionally during this time to make sure the oats don’t burn.
- When the oats are golden, remove from the oven and allow to cool slightly.
- Put about 3/4 of the oats into food processor along with the crystalized ginger (use the chopping blade) and blitz until they resemble course oatmeal (don’t blend into a flour, you don’t want it too fine).
- Add the rest of the oats to the food processor along with the remainder of the ingredients and blend together until the mixture sticks together becomes a dough. Avoid over blending.
- Turn the mixture out onto a board sprinkled with a little flour and roll out to a 5mm thickness (alternatively you can roll between 2 sheets of baking paper if you don’t want to use flour).
- Cut into whatever shapes you like then place onto a lined and greased baking tray.
- Bake in the oven for around 15-20 minutes until golden brown, if you like a really crispy oat cake (and you are making shapes which are easy to flip over!) you can bake 10 minutes one side then flip over for the remaining baking time.
- Remove from the oven, allow to cool for a couple of minutes on the tray, then gently transfer to a wire rack to cool completely.
Notes
Tip
Great on their own or served with cheese/grapes as part of a platter.
Tip
Makes 10-20 oat cakes depending on size.
Storage
Store in an airtight tin.
