I make these oatcakes to use up the ‘almond mush’ which is left after making almond milk. If you don’t have this mush you may just need to add a bit more moisture…
the mush left from transforming 1 mug of almonds into almond milk!
herb sea salt
Set the oven to 180 degrees celsius.
Put the oats in a blender and blend until you get oat flour
Add into the bowl with the almond mush and mix well
Add in salt and pepper and mix well.
Add 4 dessert spoons of olive oil and start to mix with hands to form a ball. The mixture should be able to stick together but not be soggy.
Form a ball (or two) and then put it on some greaseproof paper to roll out with a rolling pin.
when about half a cm thick, use a knife to cut them into small squares
Slide the paper onto a baking tray and bake in the oven until golden and crispy (about 30 mins)
Enjoy with hummus or cheese or whatever!