Oatcakes - 5 seeded
Oatcakes – 5 seeded – makes around 16
In the bag
150g medium oatmeal
2 tbsp Sunflower seeds
2 tbsp Pumpkin seeds
2 tbsp Sesame seeds
2 tbsp Chia seeds
2 tbsp Flax seeds
a pinch Salt
¼ tsp bicarbonate of soda
Additional ingredients needed
210 ml boiling water
Method
1. Preheat the oven to 200ºC, fan 180ºC.
2. Tip all the ingredients from the bag into a bowl and start to add the hot water a little at a time until you form a solid dough, leave to stand for 5 minutes
3. Get a piece of parchment paper and flatten the dough onto this using your hands or a rolling pin. I like my oatcakes thinner, so I rolled the dough really flat. Then cut out the oatcakes using a biscuit cutter or a knife.
4. Separate out on the baking parchment and put in the preheated oven for 30 minutes or until golden.
5. Leave to cool then enjoy! These will last around 5 days in an airtight container.
In the bag
150g medium oatmeal
2 tbsp Sunflower seeds
2 tbsp Pumpkin seeds
2 tbsp Sesame seeds
2 tbsp Chia seeds
2 tbsp Flax seeds
a pinch Salt
¼ tsp bicarbonate of soda
Additional ingredients needed
210 ml boiling water
Method
1. Preheat the oven to 200ºC, fan 180ºC.
2. Tip all the ingredients from the bag into a bowl and start to add the hot water a little at a time until you form a solid dough, leave to stand for 5 minutes
3. Get a piece of parchment paper and flatten the dough onto this using your hands or a rolling pin. I like my oatcakes thinner, so I rolled the dough really flat. Then cut out the oatcakes using a biscuit cutter or a knife.
4. Separate out on the baking parchment and put in the preheated oven for 30 minutes or until golden.
5. Leave to cool then enjoy! These will last around 5 days in an airtight container.