Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, crispy kale oatcakes - makes approx 8 medium. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Place kale in a medium bowl. Toss with olive oil, garlic and salt, making sure leaves are well coated with oil. Serve as is as a finger food or snack, or top with poached eggs as a breakfast or lunch dish.
Crispy kale oatcakes - makes approx 8 medium is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Crispy kale oatcakes - makes approx 8 medium is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have crispy kale oatcakes - makes approx 8 medium using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Crispy kale oatcakes - makes approx 8 medium:
- Take 2 cups porridge oats
- Get 1 cup plain flour (sometimes I use rye)
- Prepare 3/4 tsp baking soda
- Take 4 1/2 oz butter (melted)
- Take 2-3 tbsp hot water
- Get 3-4 leaves kale
- Get Olive oil
- Take Seasalt
The flat cakes made mainly from oats have for centuries been considered the Scottish national bread. The oatcakes are similar to a flatbread or biscuit. They are quick and easy to prepare and make a delicious snack or accompaniment to cheese. salted caramel and browned butter gluten free treats. (rice krispy treats made with puffed millet instead). Easy gluten free oatmeal breakfast cookies are sweetened only with honey and a bit of applesauce.
Steps to make Crispy kale oatcakes - makes approx 8 medium:
- Put oven on at 180 deg fan
- Prepare kale by shredding into strips,do not use the hard centre piece. Toss in olive oil,sprinkle with sea salt and bake on tray in oven tell crisp. Ensure do not over lap pieces for cooking or will not crisp up. One crisp remove from oven and crunch up,leaving in a bowl until ready to add to oatcake mix.
- In a bowl sieve flour, and add baking soda, melted butter, crispy kale. Add 3 tbsp of hot water and using your hand bring mixture together to get a workable mix that can be rolled out, if you feel it needs more water to bring together add another tbsp.
- Roll out mixture on a floured surface and cut out your oatcakes, I use a medium cutter and get 8 oatcakes. You don,t need to use a shaped cutter, you could cut squares or even triangles using a knife.
- Put your oatcakes onto a greased oven tray and bake in the oven 180 deg fan for 25 mins.
- If you prefer your oatcakes plain, omit the kale and add 1/2 tsp of salt to oatcake mix. Enjoy.
The perfect make-ahead breakfast for a family on the go! I do love oatmeal though but the oatcakes I'd tried before were a little plain and boring without a lot of flavour, so I set out to make some that I would actually eat and enjoy. The texture is still quite dense and satisfying and even one with a morning cuppa would make an adequately substantial breakfast.. Oatcakes' Thin & Crispy Oatcakes are packed with wholegrain oats, and made with rapeseed oil, giving a slightly darker and crispier biscuit. Oatcakes are a traditional Scottish cracker made with oatmeal.
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