Five Seed Oatcakes

 

Total Time30 minsPrep Time10 minsCook Time20 minsDifficultyBeginnerYields1 Serving

 
Ingredients

 220 g oats
 ¼ cup chia seeds
 ¼ cup sunflower seeds
 ¼ cup pumpkin seeds
 ¼ cup sesame seeds
 ¼ cup linseeds
 2 tbsp extra virgin olive oil
 120 ml water
 ½ tsp salt
Optional
 60 g hard cheese (or vegan cheese)

 
Instructions

1

Preheat the oven to 180°C.

2

Pour the oats into a blender or food processor and grind for about 20 seconds. They don’t have to be a fine powder, unless you want fine oatcakes

3

Add the seeds, salt, oil, water and blend for a few seconds until combined.
Add additional water if the dough is too thick, but it doesn't have to be sticky.
The dough will have a crumbly consistency but don't worry it will combine when you press it.

4

Lay a piece of non-stick baking paper on the table, move the dough on it and cover with another piece of baking paper. Using a rolling pin press the dough to form a layer of 4-5mm.

5

Use a cookie cutter (or a glass) to cut the dough and form the oatcakes. Sprinkle with sea salt or grated cheese if you prefer. Place them into a baking tray and bake for 25 minutes, until slightly golden and crispy.

6

Remove the oatcakes from the oven and leave to cool down on a wire rack.
Once cool, store in an airtight container and consume within 5-6 days.

 

Ingredients

 220 g oats
 ¼ cup chia seeds
 ¼ cup sunflower seeds
 ¼ cup pumpkin seeds
 ¼ cup sesame seeds
 ¼ cup linseeds
 2 tbsp extra virgin olive oil
 120 ml water
 ½ tsp salt
Optional
 60 g hard cheese (or vegan cheese)

Directions

1

Preheat the oven to 180°C.

2

Pour the oats into a blender or food processor and grind for about 20 seconds. They don’t have to be a fine powder, unless you want fine oatcakes

3

Add the seeds, salt, oil, water and blend for a few seconds until combined.
Add additional water if the dough is too thick, but it doesn't have to be sticky.
The dough will have a crumbly consistency but don't worry it will combine when you press it.

4

Lay a piece of non-stick baking paper on the table, move the dough on it and cover with another piece of baking paper. Using a rolling pin press the dough to form a layer of 4-5mm.

5

Use a cookie cutter (or a glass) to cut the dough and form the oatcakes. Sprinkle with sea salt or grated cheese if you prefer. Place them into a baking tray and bake for 25 minutes, until slightly golden and crispy.

6

Remove the oatcakes from the oven and leave to cool down on a wire rack.
Once cool, store in an airtight container and consume within 5-6 days.

Five Seed Oatcakes

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