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.
Image

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.

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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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