Rosemary & Pumpkin Seed Oat Cakes
Rustic, chunky oatscakes with rosemary & pumpkin seeds.
Posted by Cat Morley
About
Seedy, buttery and delicious, these rustic oatcakes are perfect paired with a cheese like Comte which works well with less smokey whisky.
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You Will Need (8 things)
- 200 g Oats
- 30 g Pumpkin Seeds
- 2 tbsp Dried Rosemary
- 50 g Wholewheat Flour
- 50 g Butter
- 1 tsp Sea Salt
- 100 ml Warm Water
- ½ tsp Baking Soda
Steps (6 steps, 15 minutes)
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1
Place the oats, flour, pumpkin seeds, rosemary, baking soda and salt in a bowl. Stir to combine.
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2
Crumble the butter into the mixture.
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3
Add the water, a little a time and knead into a thick dough.
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4
Roll out the dough and sprinkle with more oats.
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5
Cut out your oat cakes with a circle cutter and place on a baking tray.
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6
Bake for 30 minutes at 180'C until golden.