Simple, filling, and tasty, these oatcakes can be served plain or with butter, honey, jam, fresh fruit, or anything else!
Coconut Oatcakes
Simple and filling snack
Servings: 4
Cost: £5
Ingredients
- 100 grams rolled oats
- 125 grams all-purpose flour or a mix of all-purpose and whole wheat flour, if preferred
- 75 grams brown sugar adjust to taste
- 60 ml coconut oil melted
- 60 ml coconut butter melted
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 30-45 ml water if needed for binding
Instructions
- Preheat Oven: Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a large mixing bowl, combine the oats, flour, brown sugar, salt, and baking powder.
- Add Coconut Oil and Butter: Pour in the melted coconut oil and coconut butter. Mix until the dry ingredients are well-coated and the mixture starts to clump.
- Add Water as Needed: If the mixture is too crumbly and doesn’t hold together when pressed, add 1-2 tablespoons (15-30 ml) of water until it forms a cohesive dough.
Form and Bake:
- Take small handfuls of dough and press them into rounds about 0.5 cm thick. Place on the baking sheet with some space between each oatcake.
- Bake for 12-15 minutes, or until the edges are golden brown. Remove from the oven and allow the oatcakes to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Serve and Enjoy
- Once cooled, enjoy these coconut-infused oatcakes as a snack or with tea!
Notes
Store in an airtight container for up to a week.
