Homemade black pepper and seed Oatcakes

I always keep a supply of oatcakes in the house.  Well i usually do.  Today....the cupboard was bare and i had managed to not have any lunch.  So i decided to make some.

I looked up various recipes but they either had wheat flour or horrid fats in them (lard is traditional).

So here is my version -

Please note all measurement (as usual) are estimated as i just guessed!

2 cups of large porridge oats (I hadn't got any oatmeal)
2 tablespoons (or 2 very heaped dessert spoons) of coconut oil
1/2 cup of boiling water (approx.)
1 tsp (or more) of coarsely ground black pepper
2 Tablespoons of mixed seeds (optional)
1/2 tsp of Bicarbonate of Soda

I made the oatmeal in my vita mix (just pop oats in, and turn on for about 30-50 secs until they are milled to a fine or coarse oatmeal).  You could use a processor or a mill or grinder to achieve the same effect, or buy oatmeal!

Put oatmeal in a bowl.
Put water in a pan and heat with the coconut oil, adding the black pepper (you could add dried herbs - good idea Baz, I'll try that next time).
Throw into the bowl, add seeds and bicarbonate of soda.

Mix thoroughly, add more boiling water if too stiff.  It should come together as a workable dough.

Dust work surface with some of the oatmeal (should have told you to reserve some).
I did this in 2 batches, but work quickly as the mix gets harder to work as it gets cold.
Roll out to about 1/3rd of a centimetre (or to a thickness that allows you to cut them out with a pastry cutter and lift onto a baking sheet.  (I used a Teflon liner as it stops anything sticking without adding extra fat).

If you do not have a rolling pin, use a milk bottle.

Once rolled out, cut out with a pastry cutter and place on baking sheet.  The number you get depnds on the thickness and the pastry cutter.  Mine varied in thickness and not all were 100% round, but heck they are homemade!  Use all the mixture, reforming and re-rolling as you would with pastry.

Place into a oven (fan) at 190c for 30 mins.  To ensure they crisp up, turn oven off and leave in the oven to cool a bit.

Cool on a wire rack.  Store once cool in a tin.  They should last a week or so, but i doubt that they will in this house, as they will get eaten pretty quickly.

Enjoy - just do not load with cheese and fat stuff!

These are a good quick instant snack, which is hard to find when following a nutritarian approach to eating.  (This is NOT a DIET).