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.

Share

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)

  1. 1

    Place the oats, flour, pumpkin seeds, rosemary, baking soda and salt in a bowl. Stir to combine.

  2. 2

    Crumble the butter into the mixture.

  3. 3

    Add the water, a little a time and knead into a thick dough.

  4. 4

    Roll out the dough and sprinkle with more oats.

  5. 5

    Cut out your oat cakes with a circle cutter and place on a baking tray.

  6. 6

    Bake for 30 minutes at 180'C until golden.