At Christmas, Santa proved how well he knows & loves to tease me by bringing me a Turmeric Cookbook! If you follow me you’ll know I’m a MASSIVE turmeric & ginger fan – turmeric gets added to a LOT of my recipes! I love it for the flavour, colour & it’s also been used for purported ‘medicinal properties’ in Ayurvedic and Chinese Medicine for years for multiple medical complaints, and in foodie circles you’ve probably heard the most about it for its ‘anti-inflammatory’ properties, due to the curcumin in turmeric, the main bioactive ingredient. However, from an evidence based perspective, i.e. actual clinical human trials, there’s essentially not much concrete to back up those claims.
HOWEVER. I love this spice, I believe in the power of food for health, and I love this cookbook – you guys saw me try my own take on the Turmeric & Black Pepper Oatcakes Recipe from this book, and you requested that I share it – so here we go! I do think trials and evidence base aside, there is something to be said for how food makes YOU feel – so if you notice a difference adding spices like turmeric and ginger to your diet (I did!), go for it! My oatcakes are made with a little added ginger & @nuanaturals chia seeds! I love taking a couple of these oatcakes wrapped up for a quick brekkie on the go, topped with a little nut butter – or you could keep them for easy snacks too!
Recipe (Makes 9 small oatcakes – Serving Size = 3 Oatcakes)
- 1/2 tsp turmeric
- 1/4 tsp ground ginger
- 1 tsp whole chia seeds
- 150g quick cook oats
- 300ml of half boiled + half cooled water
- 1 tbsp. olive oil
- Twist of black pepper
- Pinch of sea salt
- Pre-heat the oven to 180C (fan oven).
- Add the dry ingredients to a mixing bowl.
- Create a well in the centre & add the olive oil.
- Stir everything up.
- Add the water in 50ml increments, mixing each time until you get to a thick malleable dough consistency, which is a little sticky.
- Take small chunks of the mixture from the dough, and using your hands, roll into small balls, then flatten into rounds.
- Place each oatcake onto a baking tray lined with greaseproof paper or greased tinfoil.
- Bake in the oven for approximately 20 minutes, flipping half-way.
- Allow to cool for 15 minutes when done, then tuck in!
Enjoy guys! I really hope you like this recipe – tag me if you try it out, @theirishbalance on Instagram/Twitter/Facebook!