Introduction: Chia Seed Oatcakes
As someone who chooses to avoid many foods that are in everyday use, I find it quite hard to buy things that are not loaded with ingredients I don't want to eat.
Therefore, I am always experimenting with ingredients to make tasty replacement foods for lots of commercially produced items.
The main things I choose to avoid completely are processed sugars, dairy and meat. I am not allergic to them, I just don't like the effect they have on my health or of course, on the well-being of other creatures.
I also strictly limit my consumption of wheat and salt because they are in practically everything we consume at every meal. My feeling is that too much of anything isn't great for the body or mind. I also think, if you eat a lot of bread with its high yeast and salt, you end up with flesh like dough!
So I try to use oats in place of wheat sometimes. It is really hard to find oatcakes in the UK that haven't got salt, sugar, palm oil or bicarb in them.
My aim was to find a way to make my own salt-free oatcakes that were a cross between a cracker and bread.
There were many failures along the way but then I discovered the incredible properties of chia seeds and my perfect oatcakes were born.
Step 1: Gather Your Ingredients
This is a simple recipe. You only need four ingredients.
- 10 oz Whole Rolled Oats
- 2 oz Raw Chia Seeds
- 1/2 Pint of Boiling Water
- 1/2 fluid oz of cold pressed oil - I used Avocado oil but you could use Sunflower
Chia seeds are being touted across the internet as a 'do no wrong' superfood. I cannot say whether they are or not but during my research, I did find warnings that they are not suitable for people taking blood thinning drugs. They have also not been assessed as safe for pregnant or lactating women.
Step 2: Mix the Chia Seeds and Oats
Put the oats into a glass bowl with the chia seeds. Try to use glass because plastic makes the dough sweat if you have to leave it for any reason (to answer the phone or change the CD!!!)
Add the boiling water 1/4 of a pint at a time. Add the oil.
Mix thoroughly using a fork until you have a ball of dough. It should not be at all sticky. It should not stick to your hands or the bowl.
Shape it into a round and leave it for 1/2 an hour on a wire cooling tray. This stops it sweating as the heat from the boiling water dissipates.
Step 3: Shape the Cakes
Once it has cooled, cut the dough into eight equal pieces and shape them into flat 'cakes'.
Step 4: Bake in a Skillet
Next, heat a stick-proof skillet on top of the stove until it is fairly hot. Then turn it down low.
Take as many of the cakes that will fit in and then put the skillet lid on. If there is no steam hole, leave a gap to let the hot air escape or the cakes will be soggy.
Leave them on a very low heat for up to an hour, turning regularly.
Thicker cakes will need more time than thinner ones - I just used trial and error.
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Step 5: Split the Cakes With a Sharp Knife
When you are sure the cakes are cooked though, leave them to cool on a wire rack.
Then split each cake through the center with a sharp knife and put your favorite spread on.
I put crunchy almond nut butter, 100% fruit jam with no added sugar and plain soya yoghurt on mine - they are delicious!
They are also good with savory dishes like vegetable soup. These make a great filling breakfast and if chia seeds really are as good as many people claim, you should be bursting with energy and have great skin!
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