UPDATE! Check out my new and improved oatcake recipe here!
As the coming week has a number of night shifts in hold for me, I decided to tailor my midnight meals to boost my energy and metabolism. With this meal I've focussed an emphasis on slow burning carbs and healthy fats (in moderation) to keep me going, finished off with plenty of greenery.
NOTE: This is two different recipes in one post.
NOTE: I make the spread by hand to retain a more interesting texture, you can also make this recipe using a food processor for a smoother spread
Makes 15 Oatcakes, serves two
Takes 30 minutes (15 prep, 20 cook)
Butter Bean Rosemary Spread:
1 packet (235g) of butter beans
2 cloves of galric
5 tbsp of olive oil
1 tsp of tahini
2 sprigs of rosemary, destemmed
1&1/2 cup (120g) of oats
1 tbsp of milled flaxseed
2 tbsp of olive oil
1/2 cup (175ml) of water
1 tsp of salt
Preheat the oven to 220C.
Using a food processor, blend 1 cup of the oats to a fine flour.
In a mixing bowl, combine the oat flour with the remaining 1/2 cup of oats, milled flaxseed, olive oil, water and salt.
Decant the contents of the bowl into a lined baking tray. Press the dough to around 3mm thickness, trying to maintain a rectangular shape, and using a pizza slicer, divide it into the desired oatcake size.
Bake the oatcakes for 20 minutes, until they begin to brown at the edge.
While the oatcakes cook, drain and wash the beans and place them in a mixing bowl with the olive oil, mashing them thoroughly.
Crush and finely chop the garlic with the rosemary leaves, and add it to the mixing bowl with the tahini. Season the spread to taste and mix thoroughly.
Find this on Instagram!