We carefully sort every rolled oat we mill saving the biggest and plumpest for our Mornflake Jumbo Oats. Flaked from the wholegrain, they’re perfect for a wonderfully thick and tasty porridge with plenty of texture. With a slightly nutty flavour they make the perfect ingredient for making flapjacks.
150g Mornflake Whole Jumbo Oats
1 tsp Nigella seeds
100g Sunflower seeds
30g Chia seeds
80g Pumpkin seeds
15g Psyllium husk powder
Pinch of salt
3g Rosemary leaves, finely chopped
6 twists of black pepper
3 tbsp Extra virgin olive oil
Add all the dry ingredients to a large bowl and stir. Mix in the water and extra virgin olive oil, cover and leave to stand for 20-30 minutes until the water and oil have absorbed fully into the ingredients.
Preheat the oven to 175°C
Shape half of the cracker mix into a rough ball and place between 2 sheets of baking paper. Roll the dough out into a rectangular shape roughly ½ a cm thick. Then lightly score into evenly sized cracker shapes.
Slide the crackers on the baking sheet onto a baking tray. Place into the centre of the oven and bake for 20 minutes.
After 20 minutes, remove the baking tray with the crackers on and place another baking tray flat over the top. Carefully turn the tray over and remove the hot tray on top. Return the cool tray and the crackers back to the oven for a further 10 minutes.
Remove from the oven, place tray on a cooling rack until it is cool enough to remove the tray. Leave the crackers on the baking paper, on the cooling rack until they are completely cool.
Then slice along the scored lines.
Choose your toppings or dunk into hummus.
Store in a cool, dry sealed container for up to 1 week.