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Cheddar and Pumpkin-seed Oatcakes

These tangy, savory crackers pair really well with cheese, hummus or peanut butter. They can also be made gluten free if you use certified gluten-free oats and leave out the wheat germ.
By Jane Lyons

Oatcakes

Whenever I happen to spot Nairn’s scottish oatcakes for sale in supermarkets here in the States I’m reminded how much I’ve missed these simple crackers (but not the $4.99 price tag!).  Luckily I’ve found they’re a cinch to make at home.  I added cheese, pumpkin seeds and black pepper for flavor, but the possible variations, both sweet and savory, are endless.

Cheddar and Pumpkin-seed Oatcakes
 
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Cook Time
Total Time
 
These tangy, savory crackers pair really well with cheese, hummus or peanut butter. They can also be made gluten free if you use certified gluten-free oats and leave out the wheat germ.
Author:
Recipe Type: snack, baking
Serves: 9
Ingredients
  • 1 and ½ cups (130g) oats
  • ¼ teaspoon of baking powder
  • ¼ teaspoon of salt
  • 2 tablespoons of melted butter
  • 2 tablespoons of pumpkin seeds
  • 1 tablespoon of wheat germ
  • ¾ cups (180ml) hot water
  • 4 tablespoons grated cheddar cheese
  • a good dash of freshly ground black pepper
Instructions
  1. Pre-heat the oven to 400F (200C).
  2. Place half a cup of the oats and all the pumpkin seeds in a food processor and pulse until you have a fairly fine flour.
  3. Add the ground oats to the rest of the oats, along with the baking powder, salt, wheat germ and half the cheese – mix well.
  4. Next, add the melted butter and stir, next gradually add the hot water until you have a stiff dough (you may not need all the water, so be sure to add gradually).
  5. On a floured surface (for gluten free you could use some of the ground oat flour) roll out the dough until it’s thin.
  6. Using a large cookie cutter, cut out rounds and place on a baking sheet. Top each oatcake with a little of the remaining grated cheese and a good helping of fresh ground black pepper.
  7. Bake in the oven for about 20 – 25 mins, until the edges are beginning to brown slightly.
  8. Leave to cool on a wire rack, then store in an airtight container.
Notes
Recipe note: I used 1 and ½ cups of 8 minute cook oats (in Britain they’d be called Jumbo oats). I put ½ a cup of them in the food processor with the pumpkin seeds to make a kind of oat flour to bind the whole thing together – you can experiment depending on what type of oats you use. This recipe makes about 18 crackers.
Jane Lyons

Jane Lyons

Jane Lyons is the writer behind Cooklyn Veg.  She lives in Brooklyn, NY but is originally from London, England and has been a vegetarian for nearly 30 years. Though life in London and New York is similar in many ways, the one thing that always reminds her she’s in a foreign land is food. The sweetness of American bread, the blandness of the cheese, and the chocolate – don’t get her started on the chocolate. On the flipside, there are many culinary treats that make her love living in the USA, For instance: the amazing array of fruits that a proper hot summer can yield, pecan pie at Thanksgiving and actual authentic Mexican food.

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Originally Published: September 20, 2012

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