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Marcus Wareing's pumpkin seed and thyme oatcakes recipe

5 ratings

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. See method

Serves 12
15 mins to prepare and 15 mins to cook
115 calories / serving

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

Each serving contains

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

Method

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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