Oat and pumpkin seed oatcakes

Name: Oat and pumpkin seed oatcakes
Total time: 35 min
Cuisine: Scottish
Ingredients: 200g medium oatmeal; 60g rolled oats; 40g pumpkin seeds, roughly chopped; 3 tbsp olive oil; 1 tsp baking powder; 0.5 tsp salt; 120ml hot water

Crumbly Scottish style oatcakes with pumpkin seeds. Lovely with cheese or hummus.

Time35 min
LevelEasy
Costabout £0.12 a head
Oven180°C (160°C fan)

12 oatcakes

Ingredients

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200 gmedium oatmeal
60 grolled oats
40 gpumpkin seedsroughly chopped
3 tbspolive oil
1 tspbaking powder
½ tspsalt
120 mlhot water

Method

1
Heat the oven to 180°C (160°C fan). Line a tray with baking paper.
2
Mix the oatmeal, rolled oats, pumpkin seeds, baking powder and salt in a bowl.
3
Stir in the oil and enough hot water to make a firm dough.
4
Roll out to 4 mm on a surface dusted with oatmeal and cut into 12 rounds.
5
Bake for 20 minutes, turning halfway, until golden and firm.
20 min
6
Cool on a wire rack. They crisp up as they cool.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.