Poppy & Sesame Seed Oat Crackers

Ingredients

275g Mornflake Superfast Oats

2 tbsp poppy seeds

2 tbsp sesame seeds, toasted

50ml extra virgin olive oil

1 tbsp light tahini

100ml boiling water

 

Preparation time: 25 minutes
Cooking time: 25 minutes

Serves: 24

Nutrition: Per serving
Energy
75 Kcal
Fat
4.2g
Saturates
0.6g
Sugars
0g
Salt
0g

These delicious crackers are made with just a few simple ingredients. Perfect topped with hummus.

Ingredients

275g Mornflake Superfast Oats

2 tbsp poppy seeds

2 tbsp sesame seeds, toasted

50ml extra virgin olive oil

1 tbsp light tahini

100ml boiling water

Method

Pre-heat the oven to 200°C. Line a large baking tray.

Tip 2 tablespoons of sesame seeds into a frying pan and toast for 3-4 minutes over medium heat, stirring so they don’t burn. Then set to one side.

Weigh out 150g of the oats and place in a blender and blitz until it becomes a flour.  Add the oat flour to the rest of the oats in a large mixing bowl. Add the remaining dry ingredients and mix. Pour in the olive oil, tahini and gradually add the water, mixing as you go.

Once you have a dough, form a ball and place between 2 sheets of baking paper, roll out until it’s ½ cm thick. Use a 6cm cookie cutter to cut round oatcakes, carefully transferring to a lined baking tray.

Re-roll the dough and repeat, until you have cut it all.

Bake the oatcakes for 20 minutes until light golden brown. Remove from the oven and place on a cooling rack.

Store in an airtight container and eat within 5 days.

Kindly supported by

Did you like this recipe? Please help us provide more and make a donation

Donate