Seaweed Oatcakes Recipe

These are delicious and so, so good for you being a vital source of iodine. Even people who “don’t like seaweed” love these savoury oatcakes. But a word of warning: once you’ve tasted seaweed oatcakes you can never go back to plain ones! The amount here is enough to feed a party or make them for a family for week. Halve or quarter the quantities if you prefer. Store them in an airtight container, they keep well.

Ingredients:
500g porridge oats (whole)
500g porridge oats (ground in your blender)
100g powdered seaweed
10g salt
10g ground black pepper
2-3g fine chili flakes
20g mushroom powder
50g sesame seeds
50g caraway seeds
300g coconut oil
500-600 ml warm water

Directions:
Heat the oven to 190C. Mix all the dry ingredients in together in a large bowl. Rub in the coconut oil until well distributed. Then add 500ml of the water and knead into a dough ball. Add the other 100ml bit by bit if the mixture is still a little dry.

Roll out in small amounts (a handful at a time) on an oat-floured chopping board until 1 or 2 mm thick. Cut into circles with a cookie cutter and put into baking trays lined with grease proof paper.

Bake at 190C for 15-20 until just starting to brown. If you have several trays in the oven at once, this could take 30 minutes.

Once baked through and browned put into a wire rack to cool.

Enjoy on their own, or with cheese or a dip.

Notes on the ingredients:

Seaweed: The batch in the picture above used dabberlocks seaweed (below). I reconstituted a little in warm water then finely chopped it and added it in. You can also use dulse, pepper dulse, laver – indeed any edible seaweed.

Mushroom powder: I use Boletus species for the best taste. For these I save the precious porcini and use orange or brown birch bolete powder.

Seeds: I have listed seeds you can easily buy. I also use black nigella, nettle seed, ground elder seed, wild carrot seed and pignut seed

What do you think?