100g medium oatmeal
100g porridge oats
black pepper (about 6 twists) according to taste
¼ teasp salt
50ml extra virgin olive oil
Mix the dry ingredients together in a bowl.
Pour on oil and a couple of glugs of boiling water.
Mix well into a firm, not sticky, dough. If its too sticky add a bit more oatmeal.
Form a ball and leave for 3 or 4 minutes.
Roll out to 5mm thickness on a floured surface and dust with flour if sticky.
Either cut into rounds or as I did cut into triangles.
Bake for 20 mins at 180°C or 160°Fan oven Gas mark 4 after which turn over and bake for a further 10 mins
Cool on a rack
Store in an airtight container.
These are good with all manner of toppings, for example, honey, butter, cheese or jam.
One of these is topped with French soft cheese with herbs and the other with humous
Hmm that could work with gluten free oats. Thankyou