Super excited to share this recipe for my first batch of ‘Noatcakes.’ Yes that’s right, gluten and grain free oatcakes. A crumbly, melt in the mouth savoury biscuit ready to be dressed up or down to your liking. Flavoured today with fragrant thyme and rosemary but guys my mind is sparking fireworks in July with more flavour combos. Stay tuned. What flavours would you like me to make next? Please drop me a message in the comments below, I love a challenge!
Whilst we’re on the subject of exciting news. Today I found out i’m a finalist in the UK Paleo Awards. This time 4 years ago my life was controlled by an autoimmune condition. Now thanks to a radical change in diet and following Paleo i’m in remission. I’ve defied the doctors who’d pretty much given up all hope.
Now it’s my dream to help you guys feel your best too. I want to show that by having intolerances it doesn’t mean bland food or going without. I want to help share the knowledge i’ve learnt over the past 4 years in putting my autoimmune condition in remission through diet, but the truth is awards do help us get recognition and that helps people like me to be able to inspire and help more amazing friends like you.
How would you dress yours?
Makes 14 grain free oatcakes
- 60g of flaxseed
- 30g of pistachios
- 8g of fresh rosemary (leaves only)
- 6g of fresh thyme
- Small pinch of salt
- Small pinch of cracked black pepper
- 100g of ground almonds
- 1 teaspoon of bicarbonate of soda
- 1 medium egg
- 1 tablespoon of extra virgin olive oil
Preheat the oven to 170C (fan assisted.) Line a baking tray with a sheet of greaseproof paper.
Place the flaxseed, pistachios, rosemary, thyme, salt and pepper in a high speed blender like a Vitamix and blitz until fine. (Alternatively, you can buy ground flaxseeds and just chop the pistachios and herbs up fine. This will give a more coarse ‘noatcake.’)
Place in a mixing bowl and combine with the ground almonds and bicarbonate of soda. Whisk the egg and olive oil together in a cup and mix with the dry ingredients.
Roll the mixture into a ball and place between two sheets of grease proof paper. Roll out like pastry to about 1/2 cm thick.
Using a cookie cutter, cut out the grain free oatcakes and place on the grease proof lined baking tray. Roll the unused ‘noatcake’ mix back into a ball and repeat the rolling and cutting. Repeat this step as many times as necessary to use up all the mix. You should get about 14 oatcakes depending on the size of your cookie cutter.
Bake in the oven for 12 minutes until golden. Remove from the oven and allow to cool.
I love them with smashed avocado, extra virgin olive oil, lime and salt or simply some raw butter.