These oatcakes are a delicious, thin, lunch time cracker infused with a delicate hint of rosemary.

They serve well with most dips or pates, along with a salad and are popular with most people who try them. I also sometimes use them in place of bread to go along with a soup or stew…

Rosemary is a highly aromatic, pungent herb that grows in temperate or Mediterranean climates in abundance. I always have several plants growing in my garden and pick it freely throughout the year. I absolutely love it.

Rosemary is known to be beneficial against adrenal fatigue, circulatory disorders, helps memory and concentration whilst acting as an anti-fungal, anti-oxidant, anti-inflammatory and anti-stress herb.

This recipe is another great way that we can include it in our regular diet for wonderful taste and health support.

If you are interested in more details about the health benefits of rosemary then read my article here: The Health Benefits of Rosemary

These oatcakes are naturally gluten-free, but if you have a gluten-allergy, be sure to use certified gluten-free oats. This just ensures that they haven’t been contaminated with gluten grains.

Makes: about 20 oatcakes

Preparation time: 20 minutes

Cooking time: 20 – 25 minutes

Ingredients:

1 tablespoon of finely chopped rosemary (starting off with a couple of large sprigs)

300g (10½ oz) plain oatmeal (ground oats)

½ teaspoon sea salt (or to taste)

175ml – 200ml (6 – 7 floz) approx filtered or spring water

50g (1¾oz) spelt flour or fine oatmeal to roll with

A dash of oil for oven tray

Other things that you’ll need:

Rolling pin

Cookie cutter or sharp knife

Oven tray

Finely chop a good handful or more of fresh rosemary leaves, until you have at least a tablespoon of finely chopped rosemary. Turn oven on to approximately gas mark 7 (220˚C/425˚F). Mix all dry ingredients together. Add 175ml of the water and mix thoroughly with the dry ingredients. Add the remaining 25ml of water a little at a time, until you have a dough-like ‘rollable’ ball (the best way to mix is to use the back of a spoon, with a pressing type motion or just get your hands in there). When you have added all water necessary, press firmly together with your hands. You may be tempted to add more water to get it to bind, but make sure that you really need it first, otherwise you’ll end up with a soggy mix! If you put too much water in it’s not really a problem though, just add extra oatmeal or spelt flour. Split the dough into two (makes rolling easier) and roll out on a flour dusted surface until it is about 3 mm (8th of an inch) thick (I like to use spelt flour or fine oatmeal to roll/dust with, but whatever you have will do). Cut with cookie cutter and place onto an oiled oven tray. If you don’t have a cookie cutter, then just cut into squares or triangles with a sharp knife. Place on oven tray and then bake in preheated oven between 20 and 25 minutes, until they begin to gently tan. Lift from tray and let them cool down on a cooling tray. They should firm up nicely with an enjoyable crunch. Some people like them less crunchy, in which case take out before they start to tan. I am in the ‘crunchy’ camp personally. Explore.

Variations and notes:

I make oatmeal (ground oats) from regular organic, rolled oats by grinding them for a few seconds in a nut mill (although you can buy oatmeal ready ground in any decent health food store).

Add other fresh chopped garden herbs, dried mixed herbs or garlic.

Rosemary Oatcakes (savoury cracker WF, V) Yield: 20 Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes A delicious cracker made with oats. Know as oatcakes in Britain. This version uses fresh rosemary. Naturally gluten-free and vegan. Print Ingredients 1 tablespoon of finely chopped rosemary (starting off with a couple of large sprigs)

300g (10½ oz) plain oatmeal (ground oats)

½ teaspoon sea salt (or to taste)

175ml - 200ml (6 - 7 floz) approx filtered or spring water

50g (1¾oz) spelt flour or fine oatmeal to roll with Instructions Finely chop a good handful or more of fresh rosemary leaves, until you have at least a tablespoon of finely chopped rosemary. Turn oven on to approximately gas mark 7 (220˚C/425˚F). Mix all dry ingredients together. Add 175ml of the water and mix thoroughly with the dry ingredients. Add the remaining 25ml of water a little at a time, until you have a dough-like 'rollable' ball (the best way to mix is to use the back of a spoon, with a pressing type motion or just get your hands in there). When you have added all water necessary, press firmly together with your hands. You may be tempted to add more water to get it to bind, but make sure that you really need it first, otherwise you’ll end up with a soggy mix! If you put too much water in it's not really a problem though, just add extra oatmeal or spelt flour. Split the dough into two (makes rolling easier) and roll out on a flour dusted surface until it is about 3 mm (8th of an inch) thick (I like to use spelt flour or fine oatmeal to roll/dust with, but whatever you have will do). Cut with cookie cutter and place onto an oiled oven tray. If you don’t have a cookie cutter, then just cut into squares or triangles with a sharp knife. Place on oven tray and then bake in preheated oven between 20 and 25 minutes, until they begin to gently tan. Lift from tray and let them cool down on a cooling tray. They should firm up nicely with an enjoyable crunch. Some people like them less crunchy, in which case take out before they start to tan. I am in the ‘crunchy’ camp personally. Explore.



This recipe is a variation of the original recipe ‘out there oatcakes’ from my cookbook; which is created with oatmeal and ground sunflower or pumpkin seeds. For more details about my cookbook (available as a printed book or ebook) please go to: Trinity’s Recipe Book

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