Seeded Oatcakes
Author: 
Recipe type: Baking
: Low FODMAP
Prep time: 
Cook time: 
Total time: 
Serves: 18-20
 
A tasty lunchtime bread substitute or great as a snack
Ingredients
  • 225g medium oatmeal
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 50g butter cut into cubes
  • 1 tablespoon linseeds
  • 1 tablespoons sunflower seeds
  • 2 tablespoons pumpkin seeds
  • 150ml warm water
Instructions
  1. Preheat the oven to 180 degrees (fan oven)
  2. Place the oatmeal, baking powder and salt into a medium bowl, mix well then add the butter and use the tips of your fingers to rub it in
  3. Add the linseeds, sunflower seeds and 1 tablespoon of the pumpkin seeds followed by the water and mix through to form a sticky dough and set aside for five minutes during which time it will become a bit stiffer as the water is absorbed
  4. Sprinkle some extra oatmeal onto your work surface and roll the dough out to ½ cm thick then scatter over the remaining tablespoon of pumpkin seeds, gently pressing them into the dough with the rolling pin
  5. Use a biscuit cutter to make approximately 18-20 oatcakes (depending on the size of your cutter), re-roll any leftover dough to use it all up
  6. Divide the oatcakes between two baking sheets and place them in the oven for 20-25 minutes until golden brown and crisp
  7. Cool on a wire rack and once cool store in an airtight container
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/low-fodmap-seeded-oatcakes/