These gluten free poppy and sesame oat crackers are full of fibre and made with a few simple ingredients. Delicious topped with hummus.
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
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.