This is so easy and absolutely delicious 😀
No fat, no yeast, no gluten and no frying. Just oats and water. Baked.
8 oz rolled oats
400 ml of water
parchment paper to line your baking trays so that you don’t need to oil them.
** For garlic bread version see bottom of post 🙂
First pre-heat your oven to 220°C (less if it’s a fan oven).
Then weigh out about 8 oz of rolled oats and mill it into a flour in your food processor (with the S blade).
Add 200ml of water, whiz to combine with the flour and then add another 200ml and whiz again so that you’ve got a runny, pour-able mixture.
Line two baking trays with parchment paper, and pour half the mixture onto each of them.
Then spread it thinly and evenly with the back of a spoon, and put the trays in the oven.
After about 20 minutes remove trays from the oven and turn the bread over. Turn the trays around so that they get evenly baked and return to the oven for another 6 or 7 minutes.
Remove and put on plates 😀
If you want them crispier, bake them for a little longer but keep a close eye on them because there is a very fine line between crisp and burnt.
Now do what you like with them. Add your favourite spreads, cover them with beans, use them as pizza bases, make sandwiches with them …. whatever you like.
** To make amazing garlic bread just add a few cloves of fresh garlic to the oats when you mill it into flour (I use 4 fat ones to this amount of oats but if you like your garlic stronger, add as much as you like). The garlic will be finely minced and combined with the oat flour. Then, instead of using parchment paper on the trays, generously grease them with vegetable oil and preheat the greased trays before adding the runny mixture. This will produce delicious crispy garlic bread ready to eat with no need for margarine.