Updated: Feb 25, 2019
Sauerkraut is fermented cabbage. It is delicious and so good for you. Try to buy unpasteurised from a health store if you want all the benefits of the good bacteria. Even better start making your own!
The combination of sauerkraut with oatcakes goes really well. Serve with some avocado and red onion for a delicious filling snack.
I added in the nutritional yeast flakes for extra flavour. Nutritional yeast is a great source of B vitamins, and has a slightly cheesy flavour (great if you are dairy free). If you don't have any then just substitute it for slightly more oats to get the right consistency.
This is my recipe for homemade vegan oatcakes.
2 cups gluten free oats (165g)
1 tablespoon coconut oil
100ml filtered water
1 tablespoon of fresh oregano leaves or 1 tablespoon of fresh rosemary
1/4 teaspoon salt
2 tablespoons nutritional yeast flakes
Shallot, and black pepper for garnish
Preheat the oven to 180ºC
In a food processor add the oats and fresh oregano or rosemary (take the leaves of the stalk and discard the stalk), and the salt. Whizz them together until you get a ground oatmeal consistency.
Add in the coconut oil and nutritional yeast flakes and blitz again
Add the filtered water and blitz. You should now have a firm, sticky, moist dough.
Line a tin with baking paper, and spread the dough across the baking paper. (you may need to grease the baking paper with coconut oil first - depends on the type of baking paper. I use a baking paper that does not need greasing)
Press the dough firmly down until it is just a few millimetres high, then cut into rectangular biscuit shapes before baking
For added flavour put toppings on the oatcakes. Try one half with shallots pressed into the top, and one half with cracked black pepper pressed on top.Finish with a sparse sprinkle of malden salt.
Bake in the oven for 25 mins at 180º