These tasty little oat cakes have been a life saver for me during this wheat free week.
They are versatile enough to go with sweet or savoury, although I’m quite sure they utterly perfect with a thick scraping of fresh butter and big hunk of mature cheddar.
Walnut and Rosemary Oat Cakes
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Ingredients
- 250 g oats
- 50 g walnuts
- 1/4 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon butter or bacon grease
- A mug of freshly boiled water
Instructions
- Preheat oven to 190/375/Gas 5.
- Grind the oats and walnuts in a food processor until they are as fine as you like. I prefer mine to have a little bite so leave them a little rough.
- Mix all the dry ingredients and the rosemary leaves together in a bowl.
- Add the fat and around 10 tablespoons of hot water. It'll start off really crumbly but keep adding a little bit of hot water at a time until it starts holding together. Bring everything together and mush well with your hands until you have a ball of dough. If it gets too sticky, add a few more ground oats.
- Roll it out thinly and using a cookie cutter or the rim of a glass, cut out circles of the dough. Slide a flat knife underneath each disc and carefully place them on a lightly greased baking sheet.
- Bake for 20-30 minutes until lightly golden. Let cool completely before popping in an airtight tub.
Cheyenne says
Interesting flavor combo, but they look delicious I bet they taste great! :)
~Cheyenne
Jane Sarchet says
Hey Cheyenne, thanks for leaving a comment :)
Janie x
Tammy/Our Neck of the Woods says
What an interesting recipe! I think I’d really like it :)
Jane Sarchet says
Hmmm, I think you would too Tammy. Reminds me, I must make some more today, perhaps I’ll try a different flavour combo…
Janie x
colouritgreen says
oh they look great :)
Jane Sarchet says
Thanks Nikki, they are pretty tasty :)
Janie x
Karen says
WONDERFUL ingredients and such a lovely recipe Jane, indeed I can imagine these are a life saver for a cheese fiend like me! GREAT entry for Cooking with Herbs thanks! Karen
Jane Sarchet says
Oh yes, they won’t last long around a good selection of French cheeses for sure Karen!
Janie x
Alexandra says
I love the sound of these, Jane. Oatcakes are such lovely little treats, and the addition of rosemary (which is always contending for the title of my favourite herb) makes these sound irresistible! Although it must have been difficult to keep them away from the cheddar . . .
Jane Sarchet says
Hey Alexandra! They are particularly good with the rosemary flavour added.
Janie x
Ellie L. says
These were delicious! I used a combination of rolled oats and steel cut oats for my oat flour, I used extra virgin olive oil in place of butter, and I used fresh thyme and rosemary from the garden, which ended up equaling about 2 teaspoons after chopped. I also added some coarsely ground black pepper, and I only added 6 tablespoons of water to form the dough, but I think that’s because it’s fairly humid today. I think next time I might cut the salt just a tad, but I will certainly make these again and again!
Jane Sarchet says
So pleased you enjoyed them Ellie :)
Jane x