Vegan Cheese & Onion Oatcakes

If you read this blog on a regular basis then you will know by now that I am obsessed with eating a Low GL diet and so keeping control of my blood sugar. One of the best sources of information on eating a low Glycemic Load diet is Patrick Holford and if you read anything by him he is always mentioning oatcakes as excellent for a snack.

This is great and for years I have been buying oatcakes but recently thought it would be nice to make my own for a number of reasons. One of the main ones being that shop bought oatcakes tend to be made with palm oil and maybe have more in than they actually need. Also I could then flavour them as I wanted and cheese and onion just seemed perfect.

You will be amazed, as I was just how easy these are to make, basically it is like making savoury oatmeal and then cooking them in the oven to make them go hard. Once made you can keep them in an airtight container and they will keep for a good few weeks but I am sure they won’t last that long, I know mine won’t.

These oatcakes taste amazing with hummus so you could either have them as a snack with some hummus and raw veggies or do what I do and have them for lunch. I eat salad most days for lunch and often have some sort of bread with it, usually sourdough which is my favourite but when I am trying to limit my calorie intake then a salad with hummus and a couple of these oatcakes is the perfect lunch and keeps me going all afternoon.

Vegan Cheese and Onion Oatcakes

Makes 16

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Ingredients

200g/7oz Fine Ground Oatmeal (you could use coarser oats and this will slightly lower the GL)

2 tbs Nutritional Yeast

1/4 tsp Baking Soda

1/2 tsp Onion Salt

1 tbs Coconut Oil

125ml Water

Instructions

1. Preheat oven to 180C/350F/Gas Mark 4 and line a baking sheet with greaseproof paper.

2. In a small pan heat the coconut oil and water until the coconut oil is completely dissolved.

3. While to coconut oil is melting mix the oatmeal, nutritional yeast, baking soda and onion salt in a large bowl.

4. Make a well in the oat mixture and pour in the water and coconut oil and use a wooden spoon to combine it.

5. Tip mixture out onto a side dusted with oatmeal and knead with your hands to make sure it is well combined.

6. Roll out the mixture and use a cookie cutter to cut cakes out, place on baking sheet. Re knead and roll remaining mixture and cut more cakes, continue until it has all been used up.

7. Bake oatcakes in the oven for 20 minutes, turning every 5 minutes. Remove and set aside to cool.

Nutrition

These are the perfect alternative to bread or rice cakes or crackers as that are a much lower GL than all of them plus they are oats and so will keep you filled up longer. The estimated GI is 55 and the estimated GL is 3.5 The nutritional information per oatcake is below but is dependant in the size of oatcake made.