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Here are the ingridients that are required to serve a delicious Crispy kale oatcakes – makes approx 8 medium:
- Get 2 cups of porridge oats.
- Provide 1 cup of plain flour (sometimes I use rye).
- Get 3/4 tsp of baking soda.
- Take 4 1/2 oz of butter (melted).
- Provide 2-3 tbsp of hot water.
- You need 3-4 leaves of kale.
- Provide of Olive oil.
- Provide of Seasalt.
Ready with the ingridients? Below are the instructions on producing Crispy kale oatcakes – makes approx 8 medium:
- Put oven on at 180 deg fan.
- Prepare kale by shredding into strips,do not use the hard centre piece. Toss in olive oil,sprinkle with sea salt and bake on tray in oven tell crisp. Ensure do not over lap pieces for cooking or will not crisp up. One crisp remove from oven and crunch up,leaving in a bowl until ready to add to oatcake mix..
- In a bowl sieve flour, and add baking soda, melted butter, crispy kale. Add 3 tbsp of hot water and using your hand bring mixture together to get a workable mix that can be rolled out, if you feel it needs more water to bring together add another tbsp..
- Roll out mixture on a floured surface and cut out your oatcakes, I use a medium cutter and get 8 oatcakes. You don,t need to use a shaped cutter, you could cut squares or even triangles using a knife..
- Put your oatcakes onto a greased oven tray and bake in the oven 180 deg fan for 25 mins..
- If you prefer your oatcakes plain, omit the kale and add 1/2 tsp of salt to oatcake mix. Enjoy..
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