HOMEMADE OATCAKES
These oatcakes are quick and easy to make so they’re ideal for weekend 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 cold pressed rapeseed oil. The egg white keeps them nice and crispy and adds more protein too. Making your own oatcakes avoids buying the more processed versions often with added sugar and preservatives, so keeps your gut health happy!
Makes approximately 16
Prep 15 mins
Cook 25 mins
■ 200g British oats■ 25g British puffed quinoa■ 60g stoneground wholemeal flour■ ½ tsp salt■ ½ tsp bicarbonate of soda■ 20g cold pressed rapeseed oil■ 40g butter (cut into small cubes)■ 1 egg white, whisked■ 60-80g warm water
1 Pre-heat the oven to 190°C/170°C fan/gas mark 5.
2 In a bowl, mix together the oats, puffed quinoa, flour, salt and bicarbonate of soda.
Add the rapeseed oil and small chunks of butter. Rub together to a crumble consistency, then stir in the raw egg white until
