Marcus Wareing's pumpkin seed and thyme oatcakes recipe

  • Serves 12
  • 15 mins to prepare and 15 mins to cook
  • 115 calories / serving
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These pumpkin seed and thyme oatcakes are very versatile but are at their best as bases for a slab of cheese and chutney. Encourage the children to help out and share as a gift with friends and family.

Preheat the oven to Gas Mark 3, 165°C, fan 145°C.

Heat a pan on the stove and add the pumpkin seeds – do not add oil to the pan. Lightly toast the pumpkin seeds and then leave to cool. Once cool, chop up roughly.

In a large bowl, mix the wholemeal flour, oats, bicarbonate soda, salt, thyme and toasted pumpkin seeds until well combined – kids will love getting stuck in and getting their hands dirty.

Pour in the boiling water and olive oil and mix until a smooth dough forms – make sure that if kids are doing this step they do not overwork the dough or the finished result will be stodgy. If the dough is too dry, add a dash of cold water. Roll the dough out onto a floured surface until it is ½ cm thick.

Using a 5-6cm ring cutter, cut the pastry into rounds. Place the rounds onto a baking tray that has been greased with butter. Sprinkle with a little sea salt.

Place the tray into the oven for 10-15 minutes until golden brown.

Remove from the oven and serve. These can be stored in an airtight container for up to 3 days after making.  If you are giving the oatcakes as a gift, arrange them in a gift box and wrap in clear cellophane.

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  • Ingredients

  • 120g (4oz) oats
  • 120g (4oz) wholemeal flour
  • 1 tsp bicarbonate soda
  • 1/2 tsp salt
  • 20g (3/4oz) thyme, leaves picked
  • 50 pumpkin seeds
  • 100ml (3 1/2fl oz) boiling water
  • 30ml (2 tbsp) olive oil
  • 1 pinch sea salt
  • 50g plain flour, to flour your surface
  • 15g butter, to grease baking tray
  • Energy 480kj 115kcal 6%
  • Fat 5g 7%
  • Saturates 1g 5%
  • Sugars 1g 1%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 13.3g Protein 3.4g Fibre 2.4g


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