Sesame Rosemary Oatcakes
- 200g Quaker 100% Wholegrain Whole Rolled Oats
- 1/2 cup sesame seeds
- 2 tsp freshly chopped rosemary
- 1 tsp freshly ground pepper
- 30 ml extra virgin olive oil
- 50 ml warm water
- 1.5 tsp white miso paste
1. Preheat the oven to 190°C.
2. Place 100g of rolled oats into a blender, blitz until it is like flour and pour it into a large bowl.
3. Place the remaining 100g of rolled oats into the blender, pulse lightly until it is chunky, and add to the bowl.
4. Add the sesame seeds, rosemary and ground pepper into the bowl and mix well.
5. Separately, whisk the miso paste, extra virgin olive oil and water until well-combined.
6. Add the wet mixture into the dry ingredient and mix until the dough forms.
7. Roll the dough out onto a piece of parchment paper until 1cm thick and use a biscuit cutter/cup to cut out circles. Combined leftover dough and repeat until there is no more dough left.
8. Place the dough circles onto a lined baking sheet and bake for 20 mins.
9. After the oatcakes have cooled, top with honey, fruits or spreads as desired.
