You'd think that in the US you can find anything at the supermarket especially in LA, right? WRONG!
Oatcakes..these mighty yet simple British oat crackers are missing on the shelves of the biggest supermarkets. The Americans are missing out big time.
They're the best crackers you can have. No yeast, refined sugar (which tends to be anywhere these days..even under your bed, if you aren't careful!) and white enriched flour which are the ingredients of most commercial crackers. They are the best companions as a snack on the go or even used as substitution to bread. They're super filling and they'll get rid of your carbs cravings in minutes without making you feel bloated and guilty.
I promise they're very simple to make; I'm not a baker because of the mess in the kitchen and the very short time span I have while baby Grace keeps herself entertained in her walker. I prepared them in 15 minutes including washing and let them cook for 20 minutes in the oven. These are also great as teething crackers; if you cook them for a bit longer they'll get harder and safe for your baby to play with/munch.
Ingredients (14 oatcakes):
1 cup rolled oats
1/3 cup water
1 tbs dried herbs
salt & pepper
Preheat the oven at 390 F. In a food processor add all the ingredients and blend until a dough is formed. The dough should not be sticky or crumbly. Taste and check the seasoning.
Take the hard ball of dough out of the food processor and work it for few seconds. On a piece of parchment paper, roll the dough with a rolling pin and make it 3-4 mm (around 0.2 inches) thick.
Using an espresso coffee cup, cut out 12-14 oatcakes and transfer them on a lined baking tray. Cook them for 20 minutes. Remove and leave to cool before storing them in an air-tight container.
NOTE - Mamas, if you want to make them as teething crackers, roll the dough 3 times thicker and cook them for 40 minutes. Leave them out to cool for few hours to harden them further.