Rosemary and sea salt, seeded oatcakes


Preheat fan oven to 200°C

Put all these ingredients into a mixer:

125g oats

3 tbsp linseed

3tbsp nigella seeds

3 tbsp pumpkin seeds

3 tbsp sesame seeds

A bunch of rosemary leaves (4-5 sprigs), sticks removed

1 heaped tsp coarse seasalt

Mix to make a coarse ‘flour’


3 tbsp butter

3-4 tbsp water

Mix to combine to a dryish rollable mixture

Roll out on a board to about 1cm thick and cut with a cookie cutter

Place on a greased baking tray

Put in oven for 10mins

Leave on tray to cool

Eat with butter and strong cheddar cheese.

One Comment Add yours

  1. Beccy says:

    These were a little dry and crumbly when they cooled down, so I’m going to retry them with oilve oil instead of butter and maybe 4 tbsp of it. Will let you know how they turn out!


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