Makes 10-12 larger oat cakes or double with a smaller cutter

Suitable for age 12 months +

Ingredients:

• 200g oats*

• 1 tablespoon of chia seeds

• 1 heaped tablespoon of pumpkin seeds

• ½ teaspoon of salt (optional)

• ¼ teaspoon of baking powder

• 1 teaspoon of dried herb of choice - rosemary works well!

• 3 tablespoons of olive oil

• Warm water

• Flour* for rolling out

Method

1. Preheat your oven to 190℃ fan/Gas mark 5.

2. Place your oats and seeds in the blending jug and pulse until they are finely milled.  You may have to use the spatula to move the mixture around the jug halfway through if needed.

3. Add your mixture to a bowl with your salt, baking powder and herbs, stirring it through - or blitz these through your oat and seed mixture in the blender. 

4.  Add the oil to the oat mixture, then gradually add warm water until the mixture forms a firm but well-combined dough.  Using your hands here is recommended!

5. Onto a lightly floured surface, roll out the dough to a 1 cm thickness.  The nature of oatcakes is that they are quite dry, so the dough may crack in a few places but should come back together easily (if not add a little more warm water).

6. Using a cookie cutter of your preferred shape and size, cut the dough into shapes and place (using a spatula as needed) onto your baking sheet.  Roll the dough back together and roll out again until it's all been used.

7. Bake for 15-20 minutes until golden brown.  Allow to completely cool before serving.

   Allergens:

   • Gluten* - use gluten-free oats and flour to keep this recipe gluten-free

   • Wheat* - use wheat-free flour to keep this recipe wheat free

Storage instructions

These oatcakes keep well in an airtight container for up to 5 days. To freeze, add to a bag (laying flat where possible) and freeze for up to 3-4 months. Defrost at room temperature.