- 250 grams rolled oats, - milled
- 125 grams plain flour
- 1/2 teaspoon bicarbonate soda
- 1 teaspoon salt
- 75 grams oil, - Macadamia or Grapeseed
- 250 grams water
This recipe is adapted for the TM from a tried and true Scottish Oatcakes recipe from Nutrition Australia, which I have been making for years.
Preheat your oven to 200C or 180C fan-forced and grease three baking trays - I find oil spray is great.
Firstly, mill your oats in your TM. You don't want them to be absolute powder; I found whizzing them on speed 9 for 10 seconds (working my way up to 9 rather slowly) did the trick. Tip the oatmeal out of the TM bowl into another bowl/container.
Add water, oil and salt to the TM bowl, and Heat 5 mins/90 degrees/speed 3. The original recipe I adapted called for boiling water, so make sure you do get your wet ingredients to 90.
Add the oatmeal, flour and bicarbonate of soda. Mix for 5 seconds speed 5. Use your spatula to push unmixed dry ingredients at the top down into the mix. Mix for 5 seconds speed 5.
Using the spatula, tip the mix out onto your Thermomat or baking paper if you don't have a Thermomat. It should be a bit sticky. You shouldn't need to flour your work surface if you're using a Thermomat or baking paper.
The recipe makes more oatcakes than you can roll out in one go, so put half to two-thirds of the mixture aside, and shape what's left on the Thermomat into a ball and cover it with baking paper to stop it sticking to your rolling pin.
Roll the mixture out to approx 3mm thick.
Use MC or cookie cutters to cut into rounds, or a knife to cut into squares or triangles. Work quickly, you want the dough to remain warm and pliable. Amalgamate castoffs back into the reserved dough and repeat this and two previous steps until you've used all your dough.
Bake for around 15 minutes, or until the edges start to curl up slightly. If you have made slightly thicker oatcakes, increase the baking time by 5 minutes per extra mm of thickness. These biscuits shouldn't go a deep gold colour; they won't change colour much at all.
Cool on a rack and store in an airtight container.
Accessories you need
You may need to turn your oatcakes halfway through cooking, but I haven't had to do that.
If you have a mesh baking tray, that is simply the best way to cook these oatcakes. Put baking paper over the top and the heat will cook them evenly on both sides.
We love oatcakes - they are great for breakfast, either with a sweet topping such as jam or marmalade, or spread with avocado and cracked black pepper. Needless to say they're great for lunch, morning tea, afternoon tea, with any topping you like, and just fab with cheese after dinner. Being sugar free they are a healthy alternative.
I am working on a variant of this recipe which does not include flour; once I have finished tweaking quantities I'll post it here.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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