Rosemary & Pumpkin Seed Oat Cakes

Rustic, chunky oatscakes with rosemary & pumpkin seeds.

https://www.cutoutandkeep.net/projects/rosemary-and-pumpkin-seed-oat-cakes • Posted by Cat Morley

Seedy, buttery and delicious, these rustic oatcakes are perfect paired with a cheese like Comte which works well with less smokey whisky.

You will need

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

Project Budget

Time

Difficulty

Description

Seedy, buttery and delicious, these rustic oatcakes are perfect paired with a cheese like Comte which works well with less smokey whisky.

Instructions

1. 

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

2. 

   Crumble the butter into the mixture.

3. 

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

4. 

   Roll out the dough and sprinkle with more oats.

5. 

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

6. 

   Bake for 30 minutes at 180'C until golden.