PERFECT SERVED PLAIN, THESE HIGH-FIBRE, ENERGY-PACKED OATCAKES CAN ALSO BE TOPPED WITH PROTEIN-RICH CHEESE, VEGETARIAN PÂTÉ, AVOCADO, HOUMOUS OR PEANUT BUTTER FOR A MORE SUBSTANTIAL AND SUSTAINING SNACK. A MEDIUM-GRAIN OATMEAL/STEEL-CUT OATS IS IDEAL FOR THE BEST TEXTURE AND FLAVOUR.
Makes 16
Preparation time: 15 minutes
Cooking time: 15 minutes
100g/3½oz/7 tbsp unsalted butter, diced, plus extra for greasing
100g/3½oz/scant ¾ cup medium oatmeal/steel-cut oats
165g/5¾oz/heaped 1 cup wholegrain flour, plus extra for dusting
1 tbsp ground linseeds/flaxseeds
2 tsp baking powder
¼ tsp sea salt
2 tbsp sunflower seeds
4 tbsp milk
1 Preheat the oven to 200°C/400°F/Gas 6. Lightly grease two baking sheets.
2 Mix together the oatmeal/oats, flour, ground linseeds/flaxseeds, baking powder and salt in a mixing bowl.
3 Using your fingertips, lightly rub the butter into the flour mixture until it resembles fine breadcrumbs. Stir in the sunflower seeds. Pour in the milk and mix with a fork, then use your hands to form the mixture into a dough.
4 Turn the dough out onto a lightly floured work surface and knead briefly until smooth. Using a floured rolling pin, roll out the dough into a rectangle about 5mm/¼in thick. Trim the edges and cut into 16 squares, re-rolling any trimmings as necessary. Put the oatcakes on the prepared baking sheets and prick the top of each one a couple of times with a fork.
5 Bake for 15 minutes until light golden, swapping the sheets halfway. Place on a wire rack to cool.
HERO FOOD 
OATMEAL
Oatmeal provides fibre as well as complex carbohydrates, which are a source of energy in the body.