Wild Garlic & Walnut Oat Cakes
Wild Garlic & Walnut Oat Cakes
Wild Garlic & Walnut Oat Cakes
Not something you’d think to make everyday, adding wild garlic and walnuts to oatcakes, but these are a little bit special, especially when you eat them with some great cheese.
If you’ve not tried your hand at oat cakes, forget everything you’ve heard about them being un-flavourful, difficult to make or store, or freeze for that matter.
And with only a few ingredients needed, of course wild garlic is one of those, you’ll be making and freezing them ready for all of those wine and cheese parties your planning.
Go on, Give them a go
Enjoy Your Sweet Life
Wild Garlic & Walnut Oat Cakes
What You Need
100g Wilted, drained & Chopped Wild Garlic Leaves - See Tip Box
500g Oats
1/4 Cup Chopped Walnuts
160g Olive Oil
1 cup of Hot Water - See Tip Box
Rolled out in between non-stick baking parchment
How It’s Done
Heat the oven to 180c
Add all of the ingredients together in a bowl and mix well.
Place the mixture onto a sheet of non-stick baking parchment, place another sheet on top of the mixture and rollout until the oat mixture is a little thicker than a £1 coin.
Cut out the mixture to the desired size and place the cut oat cakes onto a baking sheet which has been covered with non-stick baking parchment.
Place the oat cakes into the hot oven and bake for 15minutes.
Turn each of the oatcakes over and bake on this side for a further 10minutes.
Remove the tray from the oven and leave the oat cakes to cool completely on the try.
Use right away or store in an airtight container for 3 days .
You can also freeze them and take out as many as you need when you need them.
Cut out and ready for the oven
Tip Box
Wilted Wild Garlic - Place the washed wild garlic leaves into boiling water for a couple of minutes until all the leaves have wilted. Once wilted, drain them really well and chop them up roughly.
Hot water - You may need less than or more than the amount of warm water to bring the mixture together .
Ready for some cheese
