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Ingredients

275g Mornflake Gluten Free Superfast Oats

2 tbsp poppy seeds

2 tbsp sesame seeds, toasted

Good pinch of salt

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 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.




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