I created these pizza flavoured oat cakes as I've been really carefully trying to avoid consuming too many added oils in my diet. My latest bedtime reading is the Engine 2 Diet by Rip Esselstyn and I have to say it makes so much sense to me that we should be consuming wholefoods as much as possible, and this includes avoiding or minimising including oils.
In his book, Rip says "Why is oil off limits? Because the Engine 2 Diet is based on a whole food, nutrient rich diet. Oil is certainly plant-based, whether it comes from olives, sunflowers or corn, but it's not a whole food. The oil you buy in stores is extracted, meaning manufacturers take, say, a bunch of beautiful olives and, instead of leaving that oil in its wonderful natural package, squeeze out the good parts (healthy fibre, vitamins, and minerals)."
So while this doesn't mean I'm never going to cook again with oil, it does mean I am excited to explore the world of oil free cooking, so expect some experimentation over the next few months!
So on with the first recipe- oatcakes! I am yet to find a brand that doesn't include either butter or added oil, so I figured I'd have to make my own. And why not experiment with different flavours at the same time?
These little oatcakes are held together with chestnut purée, which you can buy in packets ready puréed or you can purée your own from cooked chestnuts. It's a really useful ingredient and I like to use it in cakes, pastry and desserts- it is especially good in chocolate mousse! It is also rich in protein and low in fat. At the moment it is definitely my favourite store cupboard ingredient!
Oaty Pizza Bites
1 1/2 cups rolled oats
4 tbsp passata
1/2 cup chestnut purée
1/2 tsp oregano
1/2 tsp ground paprika
1 tbsp nutritional yeast
1/4 tsp garlic powder
Pinch of sea salt
Blitz the oats in a food processor till slightly finer texture, you don't want it to be as fine as flour though.
Add all the remaining ingredients and pulse until it comes together as a dough.
Lightly sprinkle a worktop with flour (I use oat or buckwheat) and roll the dough to about 1cm thick.
Using a cutter with a 4cm diameter, cut the dough into rounds.
Place on a baking sheet (I line mine with a silicone sheet or greaseproof paper to keep it non stick) and bake for 8 minutes until very lightly golden.
Cool for a couple of minutes and they're ready to eat!