A delicious and light crumbly layered biscuit/cake, perfect for tea parties! Biscuits can be stored to make up cakes anytime with your favourite berries/fruit.
2 cups of ground oats, (oatflour)
2 tablespoon sunflower/sesame or coconut oil
good pinch salt
sliced strawberries and banana
handful macademia nuts (opt)
a little vanilla seed scraped from bean
Put the flour into a bowl, add sea salt and oil. Rub in the oil to make crumbs. Add a little water to make a dough. Flour your board and roll out dough thinly (about 1/2 cm) Use cookie cutter to make rounds. Layer on tray in dryer and ‘bake’ for about 1 hour at 145, then turn over and turn down heat to 115 for about another hour. You can leave them longer if you want them really dry.
Take about 3 oatcakes to make your tiered cake. Layer with thinly sliced banana and then sliced strawberry. Put on another cake and repeat until you decorate the final topping. Pour over banana cream and dust with cinnamon powder.
Make banana cream by blending 2 bananas, vanilla, sea salt with enough water to make creamy consistency. Add a handful of raw macademia nuts for extra creaminess if desired.