364kcal
1g
0g
9g
9g
9g
14g
88mg
- 200g / 7oz old-fashioned Rolled porridge oats
- 1 tbsp heaped Plain flour
- 80g / 3oz Unsalted butter
- 100g / 3.5oz Sesame seeds
- 40g / 1.4oz Poppy seeds
- 100g / 3.5oz Flaxseeds
- 60ml / 2fl oz Warm water
1. Preheat oven to 200°C (400°F).
2. In a food processor, blend 200g / 7oz old-fashioned Rolled porridge oats, 1 heaped tbsp Plain flour, and 80g / 3oz Unsalted butter until fine breadcrumbs form.
3. Add 100g / 3.5oz Sesame seeds, 40g / 1.4oz Poppy seeds, 100g / 3.5oz Flaxseeds, and 60ml / 2fl oz Warm water. Pulse until dough forms.
4. If dry, add more water and pulse again.
5. Transfer dough to floured surface, form a ball, and roll out to 3mm thick.
6. Trim the dough into 2.5 x 7.5cm strips or use a cutter.
7. Place oat cakes on lined baking tray and bake for 15-20 minutes until golden.
7% of RDI
28% of RDI
0% of RDI
0% of RDI
0% of RDI
28% of RDI
45% of RDI
Seeds are an excellent source of fiber and healthy fats, essential to a well-balanced diet. Use coconut oil as an alternative to butter. Store oat cakes in an airtight container for up to 10 days.
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