Sweet and salty, and full of mineral rich nettles, these umami oatcakes are the perfect pairing for pesto, soup, cheese or even just a little butter.
75g pinhead oats
65g fine oatmeal (blended porridge oats)
25g porridge oats
3 tablespoons powdered dry nettle (blended dry stinging nettle leaf, Urtica dioicia)
(Edit: you can also blend up a handful sized amount of fresh nettle leaf and add it in. Just take care it doesn’t sting you when rolling dough out, but once baked, the stings will be destroyed)
1 teaspoon salt
2 teaspoons brown sugar
45g melted butter
Mix all the dry ingredients together, then add the water and butter and mix to make a slightly sticky dough.
Roll out on a floured surface to about 4mm.
Bake in an oven at 180c/350f for 20mins, then flip and bake another 5mins. They should feel dry on both sides.
Eat with soup or toppings! Enjoy!
Recipe adapted from @thebreadshebakes whose amazing oatcakes recipe I’ve been using for years.
Sensible safety foraging tips here