Rob Hopkins’ Totnes Oat Cakes 

Who doesn't love an oat cake? Perfect with cheese, nicely portable for a pocket snack and now, thanks to Grown in Totnes you can make them from locally grown oats too. Which means that your oat cake has a smaller carbon footprint, and your money is flowing into the local community. That deserves an extra large wedge of cheese to go with it, surely?

Making your own oat cakes is easy and really enjoyable. Grown in Totnes have kindly shared this recipe to help you. You can find oatmeal, oat flour and rolled oats in our online farmers market.

Ingredients

Makes about 20 oat cakes
140g Grown in Totnes oatmeal
140g Grown in Totnes rolled oats
10 twists of black pepper
½ tsp salt
A small handful of sunflower or other seeds (optional)
75ml extra-virgin olive oil

Method

Preheat the oven to 180 ° C /350 ° F/ Gas Mark 4 and dust two baking trays with flour. Mix all the dry ingredients in a bowl. Pour the oil into a well in the centre, then pour in enough boiling water to bind it into a firm, not sticky, dough. Work quickly. Don’t worry if you over-water a bit – you can remedy the situation by adding more oatmeal.

Form the dough mixture into a ball and leave it to rest for the time it takes to open a bottle and pour a glass of wine. Roll out the dough on a floured surface (dust with flour, too, if it’s sticky) to about 5mm thick.

Cut out discs with a cookie cutter. Place on the baking trays and bake for 20 minutes, then turn and bake for a further five to 10 minutes. Cool on a rack. Store in an airtight container.

For a finer oat cake you can replace half of the oatmeal with Grow in Totnes oat flour.

Dietary: Dairy free, vegan, wheat free.
Adapted from a Hugh Fearnley-Whittingstall recipe, by Rob Hopkins.

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