We adore oatcakes in my house, and as they’re fit to bursting with dietary fibre, that amazing natural nutty flavour, and a whole host of health promoting nutrients, it’s one food craving I am more than happy to indulge!
These homemade beauties maximise on all of that innate awesomeness and then add another layer with the miso, seaweed (a brilliant inclusion for our thyroid health!) and texture from the sesame seeds. They are also an incredibly cost effective thing to make, and can easily be adapted with your favourite seeds, chopped nuts, herbs and spices.
Makes 12-14 depending on thickness
- 200g jumbo oats
- ½ cup sesame seeds
- 30ml extra virgin olive oil
- 45ml warm water
- ¾ teaspoon fresh white miso paste
- 1 teaspoon freshly ground pepper
- 1 sheet nori
- Preheat your oven to 190ºC and line a large tray with baking parchment.
- Place 100g of oats into a blender and blitz until they resemble a flour. Tip into a bowl then roughly pulse the other half of the oats so they are in chunky pieces, adding them to the bowl with the pepper and sesame seeds.
- Use scissors to snip the nori into pieces about 1cm wide and 2cm long, leave to one side.
- In a separate cup combine the miso paste and the warm water until dissolved then whisk with the olive oil.
- Add the wet mix to the dry ingredients, mixing well to form a dough (I use a butter knife to do this, folding them together in a cutting motion). Add the nori pieces then use your hands to incorporate them into the dough ball.
- Sprinkle a few extra sesame seeds onto your work surface, pop your dough in the centre and roll out to ~2cm thick. Use a biscuit cutter to cut rounds, transferring these to the baking sheet. Re-combine your leftover dough into a ball, roll out again and repeat until you’ve used it all up.
- Bake for 10 minutes then flip and bake for another 8-10 minutes until lightly golden. Transfer to a wire rack to cool and store in an airtight container.
- Use with a week or freeze for up to 3 months.