Seeded oat crackers

Name: Seeded oat crackers
Total time: 40 min
Cuisine: British
Ingredients: 150g rolled oats; 50g sunflower seeds; 50g pumpkin seeds; 2 tbsp sesame seeds; 2 tbsp ground flaxseed; 1 tsp salt; 3 tbsp olive oil; 120ml hot water

Crunchy, nutty crackers made with oats and mixed seeds, lovely with cheese, houmous or just on their own.

Time40 min
LevelEasy
Costabout £0.19 a head
Oven170°C (150°C fan)

8 servings

Ingredients

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150 grolled oats
50 gsunflower seeds
50 gpumpkin seeds
2 tbspsesame seeds
2 tbspground flaxseed
1 tspsalt
3 tbspolive oil
120 mlhot water

Method

1
Heat the oven to 170°C (150°C fan). Line a large baking tray with baking paper.
2
Whizz half the oats in a blender to a rough flour. Tip into a bowl with the remaining oats, all the seeds, flaxseed and salt.
3
Stir in the oil and hot water. Leave for 5 minutes, until the mix is thick and sticky.
5 min
4
Spread it very thinly onto the paper with a spatula, about 3 mm thick. Score into squares with a knife.
5
Bake for 30 minutes, until deep golden and firm.
30 min
6
Cool on the tray, then snap along the lines. Store in a tin for up to 5 days.

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.