Peppered rosemary oatcakes. Gluten free. Egg free
Whats this, something savory? Crazy I know! I do like savory foods, but I defiantly have a sweet tooth! These make for a delicious afternoon snack, I had mine with pesto and cheese.
These oatcakes are delicious, peppery and full of rosemary. I adapted the recipe from here.
The whole recipe can be made in a kitchen wizz, I don’t have one so I did it by hand.
Peppered rosemary oat crackers
1 1/2 cups gluten free oats
1/2 cup pumpkin seeds
1/4 cup buckwheat flour
2 teaspoons salt
1 teaspoon ground black pepper
small hand full of rosemary leaves, or 1 Tablespoon of dried rosemary
3/4 teaspoon baking powder
60 grams chilled butter, cut into small cubes
70 ml milk (I used soy)
Place the oats, pumpkin seeds, buckwheat flour, salt, pepper, rosemary and baking powder into a kitchen whizz. I used my magic bullet, it worked a treat. Blend for a few minutes, or until the mixture has a sand like consistency.
Pour this mixture into a bowl, add the butter and rub the butter into the flour with your finger tips. This will take about 5 minutes (less in the kitchen wizz), when there are no large bits of butter to be seen, add the milk. Mix in the milk.
Form the dough into a ball, wrap in glad wrap and refrigerate for 20 minutes.
Preheat your oven to 170 C.
Place the dough on to a piece of baking paper. Place the glad wrap onto and begin to roll the dough out.
When the dough is 1cm thick, cut into desired shapes, you can use any cookie cutter shape you like. I chose rectangles. Place the shapes onto a baking tray.
Place a few pieces of rosemary on each cracker, grind some pepper and salt before baking.
Bake for 12-15 minutes.
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