Pumpkin seed oatcakes.

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

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

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.

33 thoughts on “Pumpkin seed oatcakes.

  1. 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 🙂

  2. 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!

  3. 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 🙂

  4. 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

  5. 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.

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