Seeded Oatcakes
Seeded oatcakes are delicious savoury crackers or biscuits made with oats and seeds. They are simple to make with just a few ingredients, and they are a healthy accompaniment to cheese and dips.
Equipment
- Food processor (can also make by hand)
- baking tray
- baking paper
- Rolling Pin
Ingredients
- 120 g porridge oats
- 50 g mixed seeds
- 3 tablespoon olive oil
- 65 ml hot water
- salt to taste
Instructions
- Preheat the oven to 180 degrees (160 fan).
- Add the oats, salt and olive oil to a food processor and blitz until mixed and the oats are partly broken down.120 g porridge oats, 3 tbsp olive oil, salt
- Stir in the mixed seeds by hand.50 g mixed seeds
- Add the hot water and mix to a dough. The dough should stick together and not be too crumbly or wet.65 ml hot water
- Roll the dough out between 2 sheets of baking powder to a thickness of 2-3mm. Shape into a square approximately 23cm by 23cm.
- Cut into 16 squares. Transfer the baking paper to a baking tray.
- Bake in a preheated oven for 20 minutes, turning partway if necessary. The baked oatcakes should be lightly golden.
- Leave to cool on the tray, then store in an airtight container.
Notes
- For gluten free seeded oatcakes, use gluten free certified oats
- If you want to make oatcakes without a food processor, either use finely ground oats such as instant oats, or use half oat flour and half oats. Stir the oats and olive oil together in a bowl until well mixed. Stir in the seeds and follow the rest of the recipe above
- Make round oatcakes if you prefer with a 6-7cm cookie cutter. Alternatively, make large squares and cut diagonally into triangles
Nutrition
Calories: 68kcalCarbohydrates: 5.8gProtein: 1.6gFat: 4.5gSaturated Fat: 0.6gFiber: 1.2gSugar: 0.1g
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