We’re big on oatcakes in this house, they make for a great a blank canvas to build a quick snack. We recently discovered Rude Health’s rye oaty, loved the different flavour that rye flour brought to the table and haven’t looked back since. So, when I got the urge to bake this morning I thought I’d see if I could recreate that strong flavour and dense texture myself (for a fair few pennies cheaper) and use my new and incredibly cute biscuit cutters, I love an opportunity to kill two birds with one stone.
I don’t know about you, but the idea of a snack that involves both cheese and biscuits costing me just 133 calories gets me pretty excited. Not only is this snack pretty low in calories, it’s also pretty damn good for you ’cause I swapped out all the standard ingredients usually found in good old fashioned cheese and biscuits for healthy ones.
Rye flour: By using rye flour instead of wheat flour, you escape 3 calories per biscuit. Yeah, OK, that’s not a lot at all. But you also get a little extra Potassium, you end up fuller-for-longer and it’s not a bloater (Cosmo reckon it’ll help you lose inches too).
Coconut Oil: Oatcakes are usually bound with either lard or butter, neither of which I’m against, especially with recent studies suggesting that fat isn’t the enemy at all. However, coconut oil as been well established as a “good fat” and has a trillion or so benefits to it’s name, check out a few on Lucy Bee’s website.
Goats Cheese: Compared with cow cheese, it’s lower in cholesterol, fat, sodium (etc, etc, etc) and it’s nicer.
200g rye flour
1 tsp of both salt and pepper
2 tbsps melted coconut oil
100ml hot water
100g soft goats cheese (preferably flavoured with garlic and herbs)
- Pre-heat your oven to Gas Mark 4 (conversions here) and grease ‘n’ line two baking trays.
- Mix the flour, salt and pepper in a large bowl and make a small well in the centre.
- Pour in the coconut oil and water then mix together with a wooden spoon.
- Once the dough begins to come together, turn it out on to a lightly floured surface and knead for just 30 seconds or so.
- Roll the dough out to about half a centimetre thick.
- Cut rounds in the dough using your favourite biscuit cutter and place on the baking trays, don’t worry too much about spacing them apart, the best thing about these savoury biscuits is their total lack of raising agent, so they’re very unlikely to change shape or spread out.
- Bake on the top shelf of the oven for 15-20 minutes. Don’t worry too much about looking for ‘golden brown’, rye flour has a tendency to behave slightly differently colour-wise. If you’re not sure they’re done, carefully pick one up and give it a tap, it should be pretty solid.
- Leave to cool (it’ll just take 10 minutes or so) on a rack.
- Spread goats cheese on one biscuit, and sandwich another on top.
There we go! Track recommendation for this recipe has gotta be Smile (but not the Lily Allen one)
Thanks for reading x