If you’re looking for a healthy sugar-free snack then try these homemade oat cakes.
When I told people I was taking part in sugar free February (where I will eat no added sugars and only 2 pieces of fruit per day), one of the most common questions I got was ‘what will you snack on?’. I think that a lot of people typically have sugary snacks like chocolate and cake in the afternoon or if they’re trying to be healthier then they might eat fresh fruit or date-based snacks. But I won’t be eating any of these things.
Why eat oat cakes?
Oat cakes are a nice sugar free snack. I find the crunch quite satisfying and they’re yummy when eaten with avocado or hummus. I have used rolled oats and cashew butter in this recipe, which makes them quite filling. Hopefully they should help to stabilise your blood sugar and not leave you craving another snack soon afterwards.
The first time I made oat cakes I was quite apprehensive. But they’re super easy to make and only need 4 ingredients.
Healthy homemade oat cakes recipe
Makes 6-8 oat cakes
- 1 heaped cup oats
- ½ cup warm water
- ¼ tsp baking soda
- 1 heaped tbsp smooth cashew butter
- Preheat the oven to 180°c
- Blitz the oats in a food processor or blender until they become a flour.
- Mix together the oat flour and baking soda.
- Melt the cashew butter in the microwave for 40 seconds then stir into the dry ingredients. It seems like it won’t mix, but do your best to spread it evenly.
- Mix in the water to form a dough
- Roll out between two sheets of baking paper until it is about 1/2 a cm thick.
- Cut out the oat cakes (I used the top of a glass) and place on a lined tray.
- Bake for 5 minutes then turn over and bake for another 5 minutes.
- Let them cool fully before you store them.
Did you know
Many of the oat cakes you buy from the shop contain palm oil.
Thanks to the lovely Chris from PearsNotParsnips for these lovely comments on the homemade oat cake recipe.