275 grams rolled oats
1/4 tsp salt + a pinch
1/4 tsp brown sugar
40 grams butter
250 grams hot water (plus more as needed)
Heat oven to 400 degrees.
Using a food processor, chop the rolled oats until they are a medium coarse flour. Spread them out on an ungreased baking sheet and bake for about 10 minutes, until lightly toasted. Cool the toasted oats.
Heat the water to boiling, then add the butter and stir until it is melted. Add the salt and sugar and stir until it is dissolved.
Place the oats in a mixing bowl and stir in the water. Mix well. It should hold together when you squeeze a ball of it together in your hand. Add more water as needed.
Roll the dough out between two sheets of plastic wrap, until it is 3/8 inch thick. Cut into rounds and re-roll the scraps, or just cut the dough into rectangles (makes 18).
Place the raw oat cakes on the cookie sheet. If you have a bit of the browned oat flour left over, sprinkle that on the cookie sheet first. Or use parchment paper.
Bake at 400 for 20 minutes. Turn the cakes over carefully and bake an additional 10 minutes, until they are hard and dry.
Store air-tight.