Homemade Oatcakes. Domáce oatcakes.

 

 

I love snacking.

I love the crunch of homemade popped corn, I love the crunch of lightly toasted almonds or sunflower seeds.

I love snacking on homemade seeded crackers.

I love snacking on chickpea crackers.

And I love snacking when travelling. Being able to enjoy a nourishing snack full of goodness, crunchiness and flavour while staring outside of a train window might seem like a scene from a movie, but hell it is enjoyable! :) . Call me crazy, but I love eating while adoring beautiful views of this Earth.

I am the queen of jars. You open up my cupboards and there you will find million jars full of spices, nuts, seeds, grains. You look into my fridge where you can find another zillion jars with different nut butters, spreads, miso pastes, fermented vegetables, pestos and also a sourdough bread starter I named Zuza (I just feel like it is a usch a strong name for a great starter that bakes bread for us every week:). Yeah, my fridge is a very happy fridge.

And then, you open up my handbag and gues what? More jars. When I walk, you can hear the sound of 2 or 3 jars hitting each other in my bag. The funny thing is I can´t hear it anymore.

Those jars are filled with nuts, veggies, grains, seeds, dips and spreads, boiled eggs, roasted vegetables and creamy soups as well. There is everything  that can save my hungry belly at work and nourish me until dinner time.

I go through phases where I adore different foods and have to have them almost every day. Like tahini (but that sticked to me and I am not letting it go). Or just like plaintain, that sweet/salty banana-like-vegetable that I craved every day for 2 months after discovering it in my local oriental shop. And the same thing happenned with oatcakes.

When I moved to England and discovered their crunchy, thin and simple oatcakes, oh, they got me. It was a love at first sight. These are an amazing vehicle for carrying nutbutters, spreads, world´s biggest friend-avocado, slices of apples, chunks of cheese..I mean, there is not a variation of an oatcake I wouldn´t like. They are excellent with anything and everything. Dip them in hot cacao, spread over some homemade jam, eat them with soup, alongside some beautifully roasted vegetables, make you own PB and J..go crazy!

After buying them for a couple of week, I had to make my own. So I did. And there won´t be any come back to the shop bought version. Never. These are so simple it is ridiculous to call it a recipe. A few simple ingredients with some added herbs, fancy salts or different spices if you feel a bit virtuous. Even chunks of dried fruit or bits of crushed nuts work well. Anything you fancy will make these beauties your favourite snack. I promise you.

Oats are incredibly good for you and are so nourishing for your entire body. They are delicious, full of protein, vitamin, minerals and fibre, which will make you feel full for quite a long time. Oats take care of your heart, calm the nervous system, lower cholesterol, fight against cancer and are one of the least expensive grains out there, that you can enjoy to nourish your mind, body and soul.

So, what are you waiting for? Let´s snack on these!

Homemade Oatcakes 

2 1/2 cups old-fashioned rolled oats OR 2 cups of oats and 1/2 cup of ground almonds or ground hazelnuts (all versions are beautiful)
2 tbs melted butter, olive oil or coconut oil
1/2 tsp sea salt
pinch of soda bicarbonate

optional flavorings:
1 tbs finely chopped fresh rosemary
zest of 1 orange (try to use organic as you are using the skin and scrub the orange well before zesting to remove everything that is not needed in the orange zest)
a bit more sea salt to sprinkle on top of the oatcakes

Preheat the oven to 180°C. Line a baking sheet with baking paper. Fill up your kettle with water and let it boil.

Process your oats in your food processor until a fine oat flour forms. If there will be any bigger pieces of oats left, that´s great. They will create a nice texture to the oatcakes.

Tip the oat flour into a bowl and mix in sea salt and soda bicarbonate. Mix well.

If using any flavourings, add them to you dry mixture now. what I do – I only incorporate the chopped herbs to it and then, when rolling out the dough, I sprinkle the zest on top of the dough as it tends to colour the oats a bit. If you don´t mind orange-coloured oats, mix the zest in now. :)

Pour in your melted butter or oil alongside 1/2 cup of hot water. Start mixing the dough with a fork. If it is too dry, slowly add in more water; teaspoon by teaspoon.

Using your hands, bring the dough together – it should be smooth, not dry and not sticky. If it still crumbles, add in a few drops of water – this all depends on the oats you are using. Experiment, have fun and you will be fine :) .

Roll out the dough in between two sheets of baking paper into a thin dough (not too thin as the oatcakes tends to break up once baked-they are very fragile).

Sprinkle with additional sea salt, gently roll it into the dough with a rolling pin one last time.

Using a cookie cutter or a glass, cut out rounds of oatcakes and transfer them onto your cooking sheet.

Bake for about 12-15 minutes, checking them out after their first 10 minutes of baking as every oven is different.

They are done, when they are no longer soft to the touch and when the edges are slightly golden.

Let them cool on a wire rack. Store in an air-tight container.

Enjoy them on their own or with everything you ever dream of-sliced avo, sliced apple and nut butter, dip them in soups, eat them with cheese, dunk them in your morning tea; go crazy! :)

Happy snacking, dear friends!

——–
Zboznujem maskrtenie.
Zboznujem maskrtit na domacich pukancoch, zboznujem to chrumkanie jemne opecenych mandli alebo slnecnicovych semiacok.
Zboznujem maskrtenie na domacich semiackovych krekroch.
Zboznujem maskrtit chrumkave cicerove krekry.
A najviac zboznujem maskrtit pri cestovani. Ten pocit, ked si mozem vychutnat neskutocne chutne jedlo alebo zdravu maskrtu popri vykukani z okna na okolitu krasu krajiny moze zniest ako scena z filmu, no verte me, je to neskutocna pravda! :) Naozaj, vychutnavanie si jedla vo vlaku alebo autobuse je jednou z mojich najoblubenejsich veci. A ked cestujem, beriem si so sebou svoje flasticky a nadobky.
Naozaj, ja som asi kralovna prenosnych flasiek.
Otvorite mi doma skrinku a najdete tam milion flasticiek roznych velkosti, ktore su napchate roznymi semiackami, orieskami, obilninami, koreninami, roznymi druhmi soli, kadejakymi olejmi. Nazriete do chladnicky a tam sa na vas vali dalsi milion flasticiek, v ktorych su rozne orieskove a semiackove masla, miso pasta, dipy, natierky, fermentovana zelenina, vzdy aspon jedno pesto a dokonca mi v chladnicke najdete aj razny kvasok na chlebik, ktory som pomenovala Zuza (pretoze to meno mi pripomina silu  to akou uzasnou silou nam Zuza pecie doma chlebik uz vyse roka je neuveritelne! :).
No a nakoniec sa mi pozriete do tasky, kde najdete co? Dalsie flasky. Flasticky, ktore su napchate pecenou zeleninou, kremovymi polievkami, mixom orieskov, niekedy velmi kvalitnymi syrmi a aj natierkami ci natvrdo uvarenymi vajickami. Z takehoto kadecoho si v robote vyskladam vzdy obed,ktory ma nabije energiou a uzasne zasyti do casu vecere.
Urcite poznate pocit, ked ste vyslovene zavisli na urcitom jedle, ktoreho sa neviete nabazit. Mne sa to stava casto. Naposledy som takto spadla do uzasneho vztahu s tahini (sesamova pasta), ktoru som jednoducho musela mat kazdy den. Ehm, tento uzasne lahodny vztah stale pretrvava a nehodlam sa s tahini len tak lahko rozlucit. Trosku posadnuta som bola aj s tou sladko-slanou zeleninou bananoveho tvaru – plaintain – ktoru som objavila v lokalnom orientalnom obchode-tieto opecene a skaramelizovane kolieska uzasnej chuti som musela mat na tanieri kazdy den. No a takato posadnutost sa opakovala v podobe oatcakes. Chrumkave keksiky z ovsenych vlociek.
Ked som sa prestahovala do Anglicka a objavila ich chrumkavu zazlezitost v podobe tychto keksikov, bola to laska na prvy pohlad. Oatcakes su tymi najlepsimi partnermi pre orieskove masla, dipy, natierky, popucene avokado (najlepsi priatel na tomto svete?!), kusky jablcok a syrov.. Lepsie povedane,neexistuje kombinacia, ktora by mi v spojeni s oatcakes nechutila. Su uzasne s kadecim a so vsetkym. Namacajte si ich do horuceho kakaa, nacapkajte si na ne domaci lekvar, nalamte ich na vrch kremovej polievky ako jemnu posypku, urobte si z nich ´sandwich´ z arasidoveho masla a lekvaru (v Amerike sa za tym idu ludia zblaznit a ked som tam bola ja, tiez som bola do toho blazon!), zajedajte nimi upecenu zeleninu.. jednoducho budte akcni a skusajte kombinacie ake vam len napadnu! :)
Po par tyzdnoch kupovania tychto keksikov som si povedala dost. A upiekla som si vlastne. Podarilo sa, boli uzasne a kupovana verzia uz u mna nehrozi. Nikdy. Su take jednoduche, ze volat tento recept ´receptom´ je smiesne. No a ak by pre vas boli moc jednoduche a chcete zaziarit, prihodte k nim bylinky pold achuti, koreniny, kadejake lepsejsie druhy solí. Alebo malicke kusocky sucheho ovocia a popucene orechy. Vsetky variacie budu fungovat a postaraju sa o vasu novu oblubenu maskrtu.
Vlocky su prekvipo dobrym zdrojom proteinov a obsahuju velke mnozstvo vlakniny, ktora vas zasyti na dlhsiu dobu. Upokojuju nervovy system, chrania srdce, znizuju cholesterol a bojuju proti rakovine. Su jedny z najlacnejsich obilnin, ktore si mozete dopriat.
Nech sa paci, do schrumkavenia priatelia! :)
Domáce oatcakes (domáce ovsené keksíky)
2 1/2 salky ovsených vločiek ALEBO 2 salky vlociek a 1/2 salky mletych mandli alebo mletych lieskovcov (vsetky verzie su vyborne!)
2 lyzice roztopeneho postiveho masla, kokosoveho oleja alebo olivoveho oleja
1/2 lyzicky morskej soli
stipka sody bikarbony
Ak si zelate napiect ochutene keksiky, tu je varianta:
1 lyzica najemno posekaneho cerstveho rozmarinu
kora z chemicky neosetreneho pomaranca (riadne ten pomaranc pred pouzitim umyte aby ste sa zbavili vsetkeho nechceneho)
trosku morskej soli na posypanie keksikov
Predhrejte si ruru na 180°C. Plech na pecenie vylozte papierom na pecenie.
Rychlovarnu kanvicu naplnte vodou a dajte zovriet.
V kuchynskom robote vymixujte vase vlocky az dovtedy, dokym vam nezacne vznikat jemna ovsena mucka. Ak vam ostane par vlociek nevymixovanych, bude len dobre. Pekne pridaju na texturu keksikov.
Ovsenu mucku si vysypte do misy a zmiesajte spolu so solou a sodou bikarbonou.
Ak pouzivate rozmarin alebo inu bylinku, primiesajte ju do muky teraz aj spolu s pomarancovou korou. Ja vacsinou pomarancovou korou keksiky posypam, ked ich valkam tesne pred upecenim, lebo kora zvykne keksiky pofarbit, no ak vam nevadia, ked su trosku oranzove, jednoducho tu koru primiesajte teraz. :)
Do misy pridajte vase roztopene maslo alebo olej spolu s 1/2 salkou horucej vody. Vsetko zacnite miesat vidlickou. Ak sa vam zda cesto prilis suche, pridajte viacej vody, lyzicku po lyzicke. Toto vsetko zalezi na vlockach ake pouzivate, tak sa nebojte. Experimentujte, majte z toho relax, zabavu, uzivajte si to a bude dobre :) .
Cesto spolu vymiesajte rukami a opat ak je suche, pridajte trosku vody. Hotove cesto by malo byt jemne.
Rozvalkajte ho medzi dvoma kusmi papieru na pecenie na tensie cesto, no nie moc tenke, lebo po upeceni by sa keksiky lahko lamali.
Prelozte ich na papier na pecenie a pecte asi 12-15 minut. Zacnite ich kontrolovat po prvych 10 minutach pecenia, pretoze kazda rura predsalen pecie inaksie. A tak isto zalezi na hrubke keksikov
Ked su upecene, v strede uz nie su makka na dotyk a po stranach by mali byt jemne zlatiste.
Vyberte z rury, nechajte vychladnut na mriezke a odlozte do dobre uzatvaratelnej nadoby.
Vychutnavajte si ich len tak same alebo s cim vas len napadne! :)
Natrite si na ne orieskove maslo a poukladajte platky jablka. Alebo si na ne poukladajte platky krasne dozreteho avokada, posypte solou, korenim a pokvapakajte olivovym olejom. Namacajte si ich do polievok alebo do ranneho caju. Zlepte si ich lekvarom a namacajte do horucej cokolady.
Prajem zdrave maskrtenie! :)
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