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.
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.