Recipe | Cinnamon & Cashew Oatcakes

As I haul myself back to the health & fitness ‘fork in the road’, I felt it would be an exercise in self discipline to actually talk about getting healthy again. It’s World Cup Final day and it’s raining outside, so what better time to channel energy back into the things I love; cooking, eating, writing and now, writing about cooking and eating.

I’ve not been too good to my body over the past 6 months, indulging too frequently in treats and cheats. Indian takeout, tubs of ice cream in one sitting, daily doses of alcohol, all resulted in a body that no longer feels like mine. When I look down, it’s not the body I saw this time last year and that’s sad and absolutely has to change! I blame this on stress and a busy work schedule, but if we’re being real, that’s all bullshit. I can blame anything I feel like using as a scapegoat, but how I use the other hours of the day is completely up to me. I could have prepared for a busy day by prepping extra, but instead spent evenings drinking wine on the couch and wading my way through a never ending list of shows and movies. I’d get back into ‘it’, for 2 weeks and then it would all fall apart again, after just one bad day. That’s a massive flaw in my personality and it’s something I need to get a grip of, something I intend on doing from today.

Today I spent a couple of hours cooking lunches for the week, all weighed and portioned appropriately. I then thought about going cold turkey over the next week and only eating leans and greens and realistically, that would be my downfall. So, in an effort to give myself some sugar free treat options, I whipped up some delicious, Cinnamon & Cashew Oatcakes, or cookies for all the Americans.

Preparation Time: 15 mins

Cooking Time: 30-40mins

Ingredients

250g oatmeal
100g flour
1 tsp Baking Powder
50g Cashews finely chopped
80g butter (I used Lurpak lighter)
125ml hot water
Cinnamon (1-2 tsp)
Sprinkle of salt to taste
20g sugar (I don’t add any to mine but you can for sweetness)

This is really simply, smash all those ingredients into a mixing bowl (except the water) and massage until the butter melts in and you end up with a lumpy mixture.

Preheat the fan oven to 190.

Add the water gradually until you have a dense dough. 

Flour a surface and sprinkle some oatmeal on there too. Now roll the big beast out until about .5 – 1 cm thick. It depends how thick you like your oatcakes!

If you find the mixture sticks to the rolling pin, sprinkle some more flour on top.

Use a cookie cutter to cut your mixture into biscuity shapes. I didn’t have one so I had to use the lid of a peanut butter jar!

Grease a baking tray with coconut oil and place your oatcakes, leaving a little space between them. 

This isn’t necessary, but I spray coconut oil on top too.

Time them for 20 mins to begin with, check if they’re hard and if not, another 10-20 mins, checking every 5 mins).

Et Voila! These are perfect if you’re having a meltdown and need something with a cup of tea that isn’t half a pack of hobnobs!

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