Oatcakes are a traditional Scottish savoury biscuit made from oatmeal. Most oatcakes would contain flour to help bind the ingredients together, however this low FODMAP recipe works fine without. This is an alternative to my Berneray Oatcake recipe, and in this version the seeds add nice subtle flavours and texture. Enjoy these oatcakes lightly buttered with or without a slice of cheese. They would work perfectly well as an accompaniment to a soup such as Cullen Skink or Curried Parsnip Soup.
Seeded Oatcakes
Author: Louisa Reid
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
- Preheat the oven to 180 degrees (fan oven)
- 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
- 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
- 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
- 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
- Divide the oatcakes between two baking sheets and place them in the oven for 20-25 minutes until golden brown and crisp
- Cool on a wire rack and once cool store in an airtight container
I wanted to try the seeded oatcakes as I always enjoyed the plain ones, but I made the mistake of putting too much water in. Next time I will try using a proportion of the water, maybe 100ml and melting the butter in it gently, saving a lot of hard work.
Hi Pam, I wondered about trying the melted butter method, I’ve seen that in other oatcake recipes. I always go for the rubbing in method with oatcakes but it’s just out of habit. I think I did use a fair bit of extra oatmeal when rolling out but if you leave it for 5-10 minutes most of the liquid gets absorbed but try using less and see how you get on. I made the Berneray oatcakes last week and added far too much water!
Hi Louisa, made these for the first time today. Lovely flavour, you can taste the oats.
Mine have turned out quite crumbly and I only got 10 out if the mixture but I think I didn’t roll the mixture out thin enough.
I think I’ll put a touch more salt in next time as well but only a tiny bit. I’ve been thinking about adding some herbs so may experiment next time
Very keen to make them again..
Thank you for the regular recipe updates it’s good to know you’re still keeping up with new recipes.
Julia:-)
Thanks for the feedback Julia, herbs sound like a great addition, hope it goes well if you try it again. Best wishes, Louisa
Mmmmn. I used a mix I found in Aldi of milled Linseed, Sunflower, Pumpkin seeds but also a tiny bit of milled dried Goji Berries in it. Gorgeous! All the flavour of an oatcake but a tiny bit like a fruity oat biscuit ( the goji berry element of the packet was 14% but I did a half amount of the recipe so only one tbsp used).
First Fodmap recipe I have tried. Loved it and I live in the Highlands of Scotland… we know a thing or two about oatcakes!
Thanks for the tip Melanie, that sounds great. My kids were talking about making oatcakes this week so we could give that version a try for a wee change. Best wishes, Louisa