Oatcakes Walnut & Sage

(Makes 30-40)


½ cup Walnuts, finely chopped

2 cups Jumbo oats

½ cup Rice/potato flour & extra for dusting

1 tsp kelp salt (or regular salt)

2 tsp dried sage

½ tsp garlic granules/powder

175ml boiling water

62ml olive oil


Preheat the oven to 150-160oC. Blend the rolled oats to a medium grind and place in a mixing bowl with the other dry ingredients. Mix well to combine. Make a well in the centre then add the olive oil and boiling water. Mix to combine, don’t knead. If required add a little extra hot water a tiny bit at a time until the mix comes together. Don’t make it too wet, it should be just about holding together.

Dust your workbench or chopping board with the extra flour and roll out the mix or press with the flat of your hand to your preferred thickness. I usually aim for about 3mm thick. Cut with a cookie cutter and place on a baking sheet.

Cook in the oven for about 30-40 minutes until crisp and a light sandy colour .

Leave to cool on a rack and then store in an air tight container.