Serve these light oatcakes plain or topped with humous, pâté or low-fat cream cheese for a more substantial snack.
MAKES 24 PREPARATION 20 minutes COOKING 10 minutes
sunflower oil, for greasing
175g/6oz/1½ cups wholemeal spelt flour, plus extra for dusting
100g/3½oz/scant 1 cup medium oatmeal
2 tsp baking powder
¼ tsp salt
100g/3½oz/heaped ⅓ cup chilled unsalted butter, diced
2 tsp xylitol
2 tbsp sunflower seeds
4 tbsp semi-skimmed milk
1 Preheat the oven to 200°C/400°F/Gas 6. Lightly grease 2 baking sheets. Sift the flour (adding any bran left in the sieve), oatmeal, baking powder and salt into a mixing bowl.
2 Add the butter and rub it into the flour mixture using your fingertips until the mixture resembles breadcrumbs, then stir in the xylitol and sunflower seeds. Pour in the milk and mix with a fork, and then your hands, to make a dough.
3 Turn the dough out on to 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 about 24 squares, re-rolling any trimmings as necessary.
4 Place the oatcakes on the baking sheets and prick the tops with a fork. Bake in the preheated oven for 10 minutes until light golden, swapping the trays halfway, if necessary. Remove from the oven and transfer to a wire rack to cool.
Can be stored in an airtight container for up to 5 days.
Oats and wholemeal flour provide both soluble and insoluble fibre. The former, found in most fruits, oats and pulses, helps to regulate levels of cholesterol and glucose in the body. Insoluble fibre, found in whole grains, fruit and vegetables, keeps the bowels regular.
Food Facts per Oatcake
Calories 82kcal • Total Carbs 8.1g • total sugar 0.7g • added sugar 0g