Oatcakes

Description

These versatile biscuits can be served with either sweet or savoury toppings. Great low GI choice.

Summary

Yield	Servings
Prep time	30 minutes
Meal Category	Afternoon Tea Morning Tea Snacks
Nutritional Category

Ingredients

1⁄2	Teaspoon	bicarbonate soda
1	Cup	wholemeal flour
1⁄2	Cup	macadamia nut oil
500	g	rolled oats
1	Teaspoon	salt
2	Cup	water (boiling)

Instructions

Preheat oven to 200^oC.
Using a spray oil, lightly grease an oven tray.
Mix dry ingredients together with oil.
Add boiling water, stirring until mixture binds to form a ball.
Turn out, knead lightly and roll into a sheet (about 3mm)
Cut into triangles or circles and place on the greased tray.
Bake in the oven for 15 minutes or until the edges start to curl slightly.
Cool on a wire rack.
Serve plain or with sweet or savoury toppings.

Nutritional Information (per serve)

Energy: 620kJ
Total sugar: 0g
Protein: 4g
Sodium: 185mg
Calcium: 90mg
Total fat: 5g
Saturated fat: 1g
Iron: 8mg
Carbohydrate: 22g
Fibre 3g

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Comments

Submitted by Anonymous on Tuesday 3-5-2011.

Sounds great! I want to make these, but wondering if the macadamia oil can be substitued? Could I use another type of oil (or even melted margarine/butter) and still get the same result?

Submitted by Jessica Kempler on Tuesday 17-5-2011.

Macadamia oil has a nutty taste, and is used in this recipe to enhance flavour. Macadamia oil is also heat tolerant and high in antioxidants. Olive oil can tolerate boiling and the cooking time in this recipe, and could therefore be used as a substitute for macadamia oil. Margarine could also be used, though Nutrition Australia does not recommend the use of butter due to it’s high energy and saturated fat content.

Submitted by Anonymous on Thursday 11-8-2011.

Made these last night (using macadamia nut oil, which was a first for me) and they were fantastic!

So good in fact, that this morning for breakfast I had poached eggs with a little pesto on these oatcakes and it kept me going all morning!

Thanks!!