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.
500g porridge oats (whole)
500g porridge oats (ground in your blender)
100g powdered seaweed
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
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