Festive Food/ Gluten-free/ Sides & Snacks

Sunflower & Pumpkin Oatcakes

Happy New Year! We would like to thank you all for your support and wish you all the best in 2019! Lots of happiness, joy and peace. Let’s embrace what life is bringing to make this year even more productive and full of positive changes. If we are planning to make any changes, let’s start today and let’s start from ourselves, by stepping through every day mindfully with respect for the others and our planet, spreading love and gratitude. Let’s create and live the life we want!

To kick off this year in a healthy way, we would like to share with you this mouthwatering oatcakes recipe. Over the past last month I’ve probably made it around five times, testing and making small improvements. At this point I think the recipe is ready and these oatcakes taste exactly how they should.

This recipe was developed based on How to cook perfect oatcakes by Felicity Cloake.

Oatcakes are very popular in UK and nobody will argue that Scottish oats and oatcakes are just the best. While we lived in UK I probably tried all possible brands and kinds. Sadly a store bought oatcakes always contain some kind of vegetable oils, sometimes even a wheat flour. Mass food production industry has changed and very often we don’t know what is in our food anymore. Food giants put forward their profitability over the customer health. I would like to encourage you to try this recipe and make your own oatcakes, it’s easy and quick and the result is worth your time and effort. What’s the most important, by making food from scratch, we have a control over the quality and the source of the ingredients we use.

Did you know that oatcakes are great for stress and anxiety? Oats are complex carbohydrates which are process slower by the body and help to balance blood sugar levels – an important step in reducing anxiety. Oats are rich in B Vitamins and Magnesium and fibre – all three vital in reducing stress. They are a great source of amino acid tryptophan, which is converted to serotonin (happy-hormone) in the body.

In this recipe I used ghee (clarified butter), which has many health boosting properties. It’s good for our brain, the nervous system and it also heals and repairs our digestive tract. Ghee is rich in Vitamin A, E , K2, omega-3, omega-9 fatty acids and CLA (Conjugated Linoleic Acid). If you don’t avoid diary you can replace ghee with a grass-fed butter, for a vegan variation try to use a coconut oil. Either fat you use, if possible, go for a high quality and organic product.

These oatcakes are delicious on their own, but also taste good with some spread/dip – like hummus, tapenade or even guacamole (why don’t you try them with our Garlic Guacamole ).  They make also a perfect addition to the cheese board, topped with a Cranberry Sauce (try our homemade Cranberry Sauce with Orange & Port). Don’t forget that you can put them to your lunch box, enjoy with a bowl of soup or crumble over the salad.

Sunflower & Pumpkin Oatcakes

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Serves: Makes around 24 oatcakes

These oatcakes are a great healthy snack. They are delicious on their own, with some spreads or make a perfect addition to a cheese board.


  • 225g / 2&2/3 cup rolled oats (gluten-free)
  • 30g / 1/4 cup pumpkin seeds, roughly chopped
  • 30g / 1/4 cup sunflower seeds
  • 1/2 tbsp poppy seeds
  • 1/2 tsp salt
  • 1/2 tbsp honey (or maple syrup for vegan option)
  • 75g / 1/2 cup ghee
  • 75ml boiling water



Preheat oven to 350 F / 180 C.


Place around 175g / 2 cups of oats in a food processor and pulse few times, you want to keep some texture. Mix with the rest of the oats and spread on a baking tray lined with a parchment. Baked for around 5-10 minutes until lightly toasted. Mix every 2-3 minutes.


Once oats are ready, allow to cool and transfer to a mixing bowl. Add seeds, salt and combine.


In a separate bowl mix honey, ghee and water, until ghee is melted. Stir it into the bowl with oats and mix with your hands until it forms a sticky dough.


Place dough on a baking parchment sheet, cover with another one and roll out the dough with a rolling pin, until about 5 mm thick. Using glass cut out rounds and gently transfer to a baking tray. Use up and re-roll any scraps, until all dough is used.


Place in the oven and bake for around 15 minutes or until golden brown. Cool oatcakes on a wire rack, store in an airtight glass container.


VEGAN OPTION - use coconut oil instead of ghee.

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