Almond and herb oat cakes

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I came about this recipe after a fridge clear out. I was about to go travelling and wanted to make use of all the food left in my fridge as I hate waste. Faced with a rather dried out, skinny bunch of herbs (no doubt leftover from a Sunday roast) I set about rummaging through my cupboards. I always have almonds and oats in my cupboard and decided to make oat cakes using the leftover dried herbs. They turned out delicious and were the perfect snack for my journey, I now make these regularly and often pack a few in my bag as they make a wonderful on the go snack. The almonds give them a wonderful crunch and the herbs make them a lot more interesting than a standard oat cake. You can use any sort of tough herb here; rosemary, thyme, oregano all work very well and don’t worry if they have dried out a little. This almost works better. You could even add a pinch of chilli powder if you fancy a bit of spice.

Ingredients

| makes roughly 36 oat cakes |

  • 250g rolled oats

  • 60g almonds

  • 1tbsp leftover tough herb (rosemary, thyme, oregano) a little dried out is perfect finely chopped

  • 1 tsp salt

  • 3 tbsp olive oil

  • 200 ml boiling water

Method

  • Preheat your oven to 180° and line two baking trays with parchment paper.

  • In the bowl of your food processor pulse the oats until the resemble a rough flour. Then transfer them to a medium sized mixing bowl.

  • Next place your almonds in the food processor and pulse until well broken down. You want them to be uneven sizes to add texture to the oat cakes but they should be no bigger than about 1/3 of an almond. Add these to the mixing bowl with the oats.

  • Add your salt and chopped herbs and stir everything together to combine.

  • Next add your boiling water and olive oil. Stir until you have a collected dough.

  • Roll out the dough with a floured rolling pin until it is about the thickness of two one pound coins. Use a 4cm cookie cutter cut out rounds. I like to roll the dough on a silicone baking sheet or some parchment paper to avoid having to add more flour to the dough.

  • Once you have stamped out as many oatcakes as you can collect the dough together and roll out again. Repeat until all the dough has finished.  

  • Place your oat cakes onto the prepared baking sheets and bake for 40 mins turning and switching oven shelves half way to ensure an even bake.

  • The oat cakes should be solid all the way through. A good way to check is to pick one up and tap its underside. Switch off the oven and allow the oatcakes to remain inside for 15 minutes to dry out completely. Remove and allow to cool.

  • Enjoy with cheese, dipped into hummus, spread with avocado or almond butter or with my carrot and almond dip and you can also try them as a canapé with beetroot, mint and creme fraiche.

  • Store in an airtight container and consume within 2 weeks.

Alexandra Dudley