Marcus Wareing's pumpkin seed and thyme oatcakes recipe
These pumpkin seed and thyme oatcakes are very versatile but are at their best as bases for a slab of cheese and chutney. Encourage the children to help out and share as a gift with friends and family.
See method- Serves 12
- 15 mins to prepare and 15 mins to cook
- 115 calories / serving
Ingredients
- 120g (4oz) oats
- 120g (4oz) wholemeal flour
- 1 tsp bicarbonate soda
- 1/2 tsp salt
- 20g (3/4oz) thyme, leaves picked
- 50 pumpkin seeds
- 100ml (3 1/2fl oz) boiling water
- 30ml (2 tbsp) olive oil
- 1 pinch sea salt
- 50g plain flour, to flour your surface
- 15g butter, to grease baking tray
Each serving contains
- Energy
- 480kJ 115.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 0.5g
- Sugars
- 1g
of the Reference intake
Carbohydrate 13.3gProtein 3.4gFibre 2.4g
Method
- Heat a pan on the stove and add the pumpkin seeds – do not add oil to the pan. Lightly toast the pumpkin seeds and then leave to cool. Once cool, chop up roughly.
- In a large bowl, mix the wholemeal flour, oats, bicarbonate soda, salt, thyme and toasted pumpkin seeds until well combined – kids will love getting stuck in and getting their hands dirty.
- Pour in the boiling water and olive oil and mix until a smooth dough forms – make sure that if kids are doing this step they do not overwork the dough or the finished result will be stodgy. If the dough is too dry, add a dash of cold water. Roll the dough out onto a floured surface until it is ½ cm thick.
- Using a 5-6cm ring cutter, cut the pastry into rounds. Place the rounds onto a baking tray that has been greased with butter. Sprinkle with a little sea salt.
- Place the tray into the oven for 10-15 minutes until golden brown.
- Remove from the oven and serve. These can be stored in an airtight container for up to 3 days after making. If you are giving the oatcakes as a gift, arrange them in a gift box and wrap in clear cellophane.
- See more Easy recipes for kids
