Rob’s Totnes Oatcakes


This is actually a reproduction of a Hugh Fearnley-Whittingstall recipe, tested by Rob Hopkin’s using Grown in Totnes’s oats: Bill’s Rona Oatcakes . For a finer oat cake you can replace half of the oatmeal with our oat flour.

Cooking Time: 180 ° C / 350 ° F / Gas Mark 4, 30 min

Dietary: Dairy free, vegan, wheat free.

Quantity: Makes about 20.

Ingredients & Method:

140g medium oatmeal
140g Grown in Totnes flaked oats
10 twists of black pepper
½ tsp salt
A small handful of sunflower or other seeds (optional)
75ml extra-virgin olive oil

Preheat the oven to 180 ° C /350 ° F/ Gas Mark 4 and dust two baking trays with flour. Mix all the dry ingredients in a bowl. Pour the oil into a well in the centre, then pour in enough boiling water to bind it into a firm, not sticky, dough. Work quickly. Don’t worry if you over-water a bit – you can remedy the situation by adding more oatmeal.

Form the dough mixture into a ball and leave it to rest for the time it takes to open a bottle and pour a glass of wine. Roll out the dough on a floured surface (dust with flour, too, if it’s sticky) to about 5mm thick.

Cut out discs with a cookie cutter. Place on the baking trays and bake for 20 minutes, then turn and bake for a further five to 10 minutes. Cool on a rack. Store in an airtight container.

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