Sunflower & chia seeds Oatcake recipe

These Oatcakes are high in fibre, protein and gluten free so make a healthy addition to your day.  They are quick and easy to make and making them yourself means you know exactly what is in them.

You might find that they may come out with a slightly green colour, don't be alarmed, you haven't done anything wrong and they are delicious.
Sunflower seeds contain chlorophyll which seems to react with baking soda when heated, which is why you may get a slight green tinge to your oatcake.

​Ingredients:

• 225g gluten free Oats - good source of beta glucan fibre, which may help lower cholesterol, boost the immune system & stabilise blood sugar.
• 2 tablespoons fine Organic Sunflower protein powder (optional) - high protein, fibre rich & neutral flavour  ... I bought this one ...alternatively, using a pestle and mortar crush some sunflower seeds to add to the mixture
• 1 tablespoon Chia seeds (optional) - high protein, omega 3, vitamins, minerals & trace elements
• 1/4 teaspoon bicarbonate soda
• 1/4 teaspooon celtic sea salt (least refined salt)
• I tablespoon melted butter (Jersey & Guernsey cows are old breed cows with A2 milk protein which some people find easier to digest and tolerate) 
• 150ml filtered water 

​Method:

1. Preheat oven to 180 fan oven 
2. Mix together oats, sunflower protein, chia seeds, bicarbonate soda and salt.
3. In a pan heat the water and butter until butter has melted
4. Make a well in the centre, pour in the liquid, and mix well, making sure everything is evenly coated.
5. Take a small piece of the mixture to make into a ball, then roughly flatten out to make a biscuit shape, it can be as thick, thin, big, small as you like.
6. Place on a baking tray.
7. Put in oven for around 20 minutes, or until golden and crunchy, turning every 5 minutes or so to stop them getting soggy.
8. Leave on a wire rack to cool.

Great to eat with hummus, tapenade, nut butter and banana, avocado, baba ganoosh......

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