This is a great recipe for using up the odd and ends of bags of porridge oats (oatmeal). I like to vary the textures by adding different kinds. I also added the colourful seaweeds, bright green sea lettuce and heather hued dulse which adds flavour and nutrition to these oatcakes. I used seaweed from this company.
I’m going to experiment with a vegan version with coconut butter rather than ordinary butter but you could always replace the butter with soy margarine.
These are lovely as a snack, with butter and Marmite, with cheese and chutney, or to use as canapés with smoked salmon and cream cheese.
250g fine oatmeal
50g pinhead oats
50g rolled oats
1 tbsp sea lettuce, ground
1 tbsp dulse, ground
1 tsp sea salt
1/2 tsp bicarbonate of soda
50g salted butter
100 to 125ml water
Preheat the oven to 190c. Prepare a baking sheet covered with parchment paper or a Silpat.
Mix all the ingredients together in a bowl then add 100ml of water. Allow the mixture to soak a few minutes then form a ball. If it needs a little more water, is too dry to form a ball, then go ahead and add more.
Scatter some fine oatmeal over a clean surface to roll out the oatcakes. Carefully roll it out until it is about 5mm thick. Use a cutter to cut out the circles, carefully removing them and putting them on the baking sheet.
You can roll it out a second time, carefully, adding a few drops of water to the mix if necessary.
To make the traditional triangular oatcakes, roll it out into a large circle and cut it into triangles, removing them with a fish slice or palette knife and laying them on the baking tray.
I baked them for 15 to 20 minutes or until the edges are golden. Remove from the oven and transfer the oatcakes to a wire rack to cool.
These will keep for several weeks in a dry plastic container.