HOMEMADE OATCAKES
Makes approximately 16 Takes 35 minutes
“These oatcakes are quick and easy to make, so ideal for lunches with soup or evening snacks with cheese. They’re packed with fibre from the quinoa grain, oats and wholemeal flour, and are made with a little less butter by including rapeseed oil. The egg white keeps them nice and crispy and adds protein too. Making your own oatcakes avoids buying the more processed versions often with added sugar and preservatives, so keeps your gut health happy.”
INGREDIENTS
• 200g/7oz oats• 25g/1oz puffed quinoa• 4 tbsp stoneground wholemeal flour• ½ tsp salt• ½ tsp bicarbonate of soda• 4 tsp cold-pressed rapeseed• 40g/1½oz butter, cut into small cubes• 1 egg white, whisked• 4-5½ tbsp warm water
