Five Seed Oatcakes Recipe

Do you like oatcakes?

Have you ever thought about preparing them homemade?

If you were wondering how to prepare healthy homemade oatcakes, you are in the right place!

They are very easy to prepare and you can add any flavour you like.

 

Seeds & Sea Salt OatCakes

…and with grated Cheese

 

Why are Oatcakes good for us?

Oatcakes are a great substitute to usual industrial crackers and toasts.

Being rich in fiber they are perfect for those of you that don’t consume enough fruit and vegetables. When adding mixed seeds they became a great source of vitamins, magnesium, antioxidants and minerals.

Moreover, if you prepare them homemade you can make them gluten-free, yeast-free and vegan, so adapt to your own dietary requirements.

They are perfect for dipping, for example with hummus, salsa, guacamole or even alone for a quick snack.

 

 

Total Time30 minsPrep Time10 minsCook Time20 minsDifficultyBeginnerYields1 Serving

 
Ingredients

 180 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
 130 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

 180 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
 130 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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