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Pumpkin seed and thyme oatcakes

PT30M

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Ingredients

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

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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, bicarbonate of soda, salt, thyme and pumpkin seeds in a large bowl
  • 120g of oats
  • 120g of wholemeal flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 20g of thyme, leaves picked
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
  • 100ml of boiling water
  • 2 tbsp of olive oil
  • 50g of plain flour
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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Pumpkin seed and thyme oatcakes

 
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