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Greek oatcakes

updated

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Ingredients for 1 servings:

  • 12 tbsp, heaped oat flakes, fine
  • 1 tsp, leveled baking soda
  • 4 pinches of rock salt
  • 1 tsp, heaped rosemary
  • 15 olives, green, natural
  • 1 egg(s)
  • 200 g Greek yogurt made from sheep’s milk (6% fat)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with olives

Lightly grind the rosemary. Dice or finely chop the olives. Mix the oats with the baking soda, salt, rosemary, and olives. Then stir in the egg and yogurt. Preheat the oven to 180°C (top and bottom heat). Place baking paper on a baking sheet. Place half a tablespoon of batter on each of the baking sheets. This will make 16 cakes. Flatten the cakes with a spoon and shape the edges with two spoons, dipping the spoons in water occasionally. Bake the cakes on the middle rack for 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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