These delicately flavoured oatcakes are crying out to be served with a slab of cheese - goat's cheese or Camembert would work particularly well. They could also be wrapped up and given to loved ones as gifts

Method
1.
Preheat the oven to 165°C/gas mark 3
2.
Lightly toast the pumpkin seeds in a hot, dry pan. Remove the pan from the heat and leave to cool slightly. Once cool, roughly chop
3.
Mix the oats, flour, bicarb, salt, thyme and pumpkin seeds in a large bowl
Room for a little one
Get the kids’ little arms working by letting them mix the ingredients for the oatcakes together in a bowl. Can they guess which orange vegetable the seeds are from?
4.
Pour in the water and olive oil and mix to form a smooth dough - if the dough is too dry, add a splash of cold water to combine. Roll the dough out on a well-floured surface to 1/2cm thick
Room for a little one
While you're rolling the dough, have the kids prepare a ring cutter and dust a work surface with flour for the next step
5.
Cut the pastry into rounds using a 5-6cm ring cutter. Transfer to a baking tray greased with butter and sprinkle with a little sea salt
6.
Place into the oven for 10-15 minutes until golden brown and cooked through
7.
Remove from the oven and leave to cool. Once cool, serve with some cheese and chutney
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Ingredients

  • 120g of oats
  • 120g of wholemeal flour
  • 1 tsp of bicarbonate of soda
  • 1/2 tsp of salt
  • 2 tbsp of olive oil
  • 100ml of boiling water
  • 20g of thyme, leaves picked
  • 50g of pumpkin seeds
  • 1 pinch of sea salt
  • 50g of plain flour
  • 15g of butter

Equipment

  1. Ring cutter

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Nutrition (per Portion)

Calories

144
7%

Sugars

0g
0%

Fat

7g
9%

Saturates

1g
7%

Salt

499mg
8%
of an adult's guideline daily amount
A seeded oatcake recipe lightly flavoured with thyme. The perfect accompaniment for cheese


 
 
 
 
 
 
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