Oatcakes

Whizz some rolled oats in a food processor to get the oat flour – it’s much cheaper than buying oatmeal and more available for school use.

Ingredients

200 g rolled oats – whizzed to make oat flour in a food processor

1/2 tsp salt

2 tbs oil – best to use olive oil for flavour

75 ml boiling water

Makes 18-20

Method

Preheat the oven 180C Gas 4.
Mix the oat flour with the salt and stir in the oil. Leave 1 tbs oat flour for rolling out.
Pour in the boiling water and work in with a fork. Leave to cool.
Use your hands to work the mixture into a smooth ball. Add more water if needed.
Scatter oat flour on the work surface – use a non stick mat to avoid mess.
Roll out half the ball of dough to 0.3-0.5 cm thick and cut into 4 cm rounds using a cutter or small glass. You can cut triangles or squares too.
Repeat for the other half of dough. Scrunch bits of remaining dough together and squash into a flat circle. Oats don’t contain gluten so the rolling and re-rolling does not make them tough.
Put the circles on top of non stick paper on a baking tray – saves washing up again!
Bake 25-30 mins until firm and dry. Leave to cool on wire tray. Serve with dips.
Keep in a jar or tin – they last for several weeks.