Ingredients
- Flahavan’s porridge oats 1
- Mixed herbs 10g
- Chia bia whole chia seeds 2 tbsp
- SpinneysFOOD whole wheat flour 170g
- Kerrygold salted butter 3 tbsp
- SpinneysFOOD bottled water 180ml
- Full-fat cream cheese 90g
- SpinneysFOOD fresh parsley 10g
- SpinneysFOOD fresh basil 10g
- SpinneysFOOD fresh chives 10g
- SpinneysFOOD fine sea salt ½ tsp
Equipment
- Baking paper 1
Nutrition (Per serving)
- Calories 61
- Fat 3g
- Saturates 1g
- Protein 2g
- Carbs 7g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Herby oatcakes
British 10 Mins Prep · 25 Mins Cook
- Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper.
- Place the oats, herbs, chia, flour and chilled, cubed butter in a food processor and pulse until pea-size crumbles form.
- Add hot water and pulse until a dough forms.
- Dust a clean surface with flour and roll the dough out till its 5mm thick.
- Cut out 5cm round cakes and place on the prepared tray.
- Bake for 20-25 minutes, turning the cakes over halfway.
- Place the cream cheese in a small bowl and finely chop the herbs.
- Combine the cream cheese, herbs and salt and mix until completely smooth.
- Remove the oatcakes from the oven when they’re slightly golden and allow to cool slightly.
- Serve the oatcakes along with the herb cream cheese.