Goodness me these oatcakes are moreish! They inspired accusations of taking more than ones fair share here at veganbungalow, there was almost an argument…
I did intend to make some sort of a pate to eat with them, but they are delicious just as they are! Perhaps when I make the next batch…
A while ago I made a version using vegan margarine and peanut butter, which of course are easier to get hold of than coconut oil and peanut powder.
If you wanted to try them that way, I think it was around 50 g marge to 35 g peanut butter. According to my almost unreadable notes, the dough also needed some water to come together, and they baked for longer.
makes around 20 oatcakes
105 g gluten free pinhead oats
175 g gluten free plain flour
1/4 tsp sugar
1/4 tsp salt
70 g coconut oil, I used the unrefined type as I wanted the coconut flavour
20 g peanut powder
Preheat the oven to fan 140 c, and cut two pieces of baking paper about 30 x 30 cm. (You will need a baking tray around the same size).
Melt the coconut oil, I did it in the microwave in the same bowl I used for mixing.
Tip all the other ingredients in and mix it all together really well. The dough will be fairly soft, but not sticky.
Pop the dough onto one of the pieces of baking paper, and squash it down a little. Put the other piece of paper on top of the dough, and roll it out between the two sheets. It should be fairly thin, around 3 – 4 mm.
Remove the top sheet and carefully transfer the dough to the baking tray (still on the bottom sheet of baking paper).
Bake for around 30 minutes, until the top of the dough looks dry.
Cut the oatcakes into squares while the dough is warm, but let them cool completely before removing from the tray.
They will be very fragile at first, they are better left in an airtight tin overnight to set before eating. If you can wait that long…