Pumpkin seed oatcakes.
32January 30, 2013 by alexanderwillowharvey
Oatcakes, a nice change from bread with your soup. Also a cute gift for those who don’t have a sweet tooth. I thought i’d make these at home as oatcakes are a favorite of mine and my boyfriends, we love them with hummus, soup or any kind of dip. If you really really love oatcakes then double this recipe.
Makes: 14
Time to make: 30 minutes approx
Ingredients:
2/3 cup medium oatmeal
2/3 cup flour
1/4 cup pumpkin seeds
1/4 tsp salt
1/8 tsp black pepper
1/2 tsp caraway seeds
1/4 cup vegan margarine
Soy milk enough to combine the dough and glaze
Method:
In a pestle and mortar/ food processor, roughly grind/ pulse the pumpkin seeds until none are left whole and add to a mixing bowl with the remaining dry ingredients. Rub in the vegan margarine, until well combined. Add soy milk, 1 tbsp at a time, until the mix comes together into a dough. Roll out on a floured surface until about 5 mm thick and cut with a scone/cookie cutter, re-roll and cut the trimmings, brush with soy milk and top with additional pumpkin seeds if desired. Place on lined baking sheets and pop in a preheated oven at 200c/400f for about 15-20 minutes until firm. Cool completely on a wire rack before storing.
So adorable! I need to make these, what a lovely reason not to bake bread!
I err, baked bread as well….. as well as cookies. The cookie recipe needs tweaking. I think I need to go to bake-aholics anonymous.
I think they just need a bit of salt the recipe sounds perfect. I have a boatload of pumpkin seeds, so I’ll be testing it and let you know if I make modifications
I’ll join you at bake-aholics anonymous. I keep trying to do my green smoothie challenge…. but bread is so tempting.
I might try making them with pumpkin seed butter or olive oil, but those are adventures for another day.
Adventures is exactly the right word!
Those are great ideas. Earth Balance has come out with a new coconut butter over here that is to die for. I hate to say it, but it really tastes like real butter (I’ve only been vegan for a year, so I still remember what it tastes like). Mmmm.
I wish earth balance existed over here, I heard soooo much about it!
It’s pretty delish. I’d mail some, but don’t think it would ship well….
Okay, so I haven’t made these yet, but I did make pumpkin seed butter. Crazy good!
Im soo gonna make pumpkin seed butter and pumpkin seed pesto too!
They look stunning, Alexander! I will use Gf oatmeal for this! I must use my large cookie cutter collection to make thee tasty beauties!
Big ones would be wonderful!
They look beautiful!
These look wonderful
Gotta say that these look scrumptious and will be most appreciated in our coming winter…I love food blogs! You guys are all 6 months ahead of us and I get to compile a list of gorgeous winter degustatory prospective events in advance! Cheers for this wonderful accompaniment to soup and a tasty treat on their own no doubt
I am loving your photos, plus I love biscuits with my soup. They are quick, fun and you can do all sorts of shapes. Yum. The pumpkin seeds are a great addition. I look forward to trying these!
Mmmm, these look really good. And healthy!
Oh, these look good! You’re right – I think these would make a beautiful gift (maybe with a jar of homemade soup) for someone special.
Mmmm jars of soup, next time someone I know is ill I might take them a jar of soup, thanks for the idea!
these look delicious. and i love the cute tin you’ve put them in
My lovely cat cake tins, everything’s better with cats on.
Love these, Alexander! I could easily eat the whole tin. No Earth Balance?! That just isn’t right!!
I know right? Maybe it does exsist? never seen it though :/
Oooh I love oatcakes- I’ve been eating the Paterson’s ones made with olive oil I recently discovered but it would be fun to make some myself
These look delicious! So pretty with the pumpkin seeds on top!
I love pumpkin seeds, have you thought about adding some nori. (Blitz it with the flour for a second to smash it to tiny pieces, I think it would really compliment the seed flavours) And how about toasting the seeds in a pan to open up the aromatics.
From a horribly addicted bake-a-holic
These are so pretty! Do you ever use coconut oil instead of vegan margarine? I’ll have to try these out.
I have just made these using coconut oil and they came out perfect!
oatcakes?? Did somebody say outcakes!!??
oatcakes, not outcakes! haha
beautiful, cant wait to make them
They look so ‘professional’. Now I’ve got to try the recipe in spite of the fact I have no clean baking dishes.
Thanks for sharing this recipe. A great recipe to experiment with all kinds of flavours…. will be trying a number of different flavours of this including sesame seed version!
I just made a batch and they are delicious – just the kind of savoury snack I have been looking for: But I did make the following changes: used 1/2 tsp salt, added 1/4 tsp baking powder; 1 Tbs nutritional yeast; a pinch of chili flakes; used coconut oil instead of margarine; used wholewheat flour; and sprinkled coarse salt on top after brushing with soy milk. Baked for 20 minutes, turned them over and baked for a further 4 minutes.