Wheat Free Oat Flatbread
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Wheat Free Oat Flatbread
Recipe By Courtney Roulston
Ingredients
175 g Red Tractor wheat free oats
sea salt flakes to taste
½ tsp bi carb soda
2 tsp apple cider vinegar
250 ml water
150 ml oat or almond milk
2 tbsp extra virgin olive oil, for frying
Topping
100 g hummus (store bought is ok)
1 lebanese cucumber, seeded, diced
1 vine tomato, seeded, diced
½ small red onion, finely sliced into thin wedges
2 tsp sesame seeds, toasted
½ tsp ground cumin
¼ cup mint leaves, sliced
Method
Add the oats, sea salt, bi carb, vinegar, water and milk in a bowl and stir to combine.
Place the oat mixture into a high-speed blender and blitz until you have a creamy batter.
Heat a non-stick frying pan over a medium heat and brush the pan with a little oil. Ladle in roughly ½ a cup of batter and tilt the pan to distribute the batter into a circle. Allow to cook for 2 minutes, or until the edge of the oatcake looks cooked and the middle has formed some bubbles. Carefully flip over and cook for a further 2 minutes to cook through. Repeat with remaining batter.
To serve, spread the hummus onto the oatcakes and top with cucumber, tomato and onion. Sprinkle with sesame seeds, cumin and mint leaves. Carefully roll up before serving.
