Beetroot Onion Oatcakes


The oatcakes are of a softer bake. The beetroot binds the dough together and no additional liquid is necessary. The dough can be prepared and rested covered in the fridge overnight.

Recipe (salt free, oil free):
Makes 8 oatcakes,
Cooked beetroot, grated – 1/2
Wholewheat chapatti flour – 1/4 cup
Spelt flour – 1/4 cup
Oats – 1/4 cup
Cumin seeds – 1/4tsp
Ajwain seeds – 1/8tsp
Kalonji seeds – 1/2tsp
Onion powder – 1/2tsp
Cracked black pepper – 1/8tsp
Baking powder – 1/4tsp

Oven temperature 200°C
Mix all of the ingredients together to form a dough. The dough will be quite sticky. Portion out into 8 pieces. Line a baking tray with parchment paper. Flatten out each piece into a thin disc on the paper, using your fingertips. Bake for 20 minutes, turning the oatcakes over after 15 minutes.

Original recipe:
Beetroot Oatcakes by Rachel Khoo

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