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Pistachio oatcakes – makes approx. 10 large oatcakes

Oatcakes have been my favourite snack for years, even before I had children I’d always have a pack to hand. They provide you with instant energy and keep you going until there is time for a proper bite. This homemade version with added pistachios is always in demand with my family. Tastes great as it is, spread with vegan butter or dipped in hummus or guacamole.



What you need:

30g flaxseed

40g pistachio nuts

80g porridge oats

1 tsp lucuma powder

1 tbsp rapeseed oil

60ml water

Salt to taste

How you do it:

Preheat your oven at gas mark 5 (190C).

In a frying pan dry roast flaxseed, pistachio nuts and oats for about 4mins or until you get a nutty smell and the flaxseed starts to pop.

Transfer to a bowl and using a handheld blender blend until you get a coarse flourlike consistency.

Add salt, lucuma powder, rapeseed oil and water and mix until everything is well combined.

Let it rest for a few minutes.

Using your hands flatten the sticky dough onto a lined baking tray, creating a large rectangle, about 5mm thick.

Cut into smaller rectangles – I tend to make them relatively big, about 8x5cm - and space them apart a little.

Bake for 30mins, turning them over half way through.


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