Five Seed Oatcakes Recipe

Five Seed Oatcakes Recipe Palm Oil Free

Healthy oatcakes recipe using no flour or oil with added seeds. These oatcakes are made with a mixture of five different seeds that add taste, crunch and nutrition. Oatcakes are so easy to make that you will wonder why you ever used to buy them!

This oatcake recipe is high in plant protein and fibre. It’s the perfect crunchy base for a savoury or sweet dip.

Five Seed Oatcakes Recipe

This gluten-free oatcakes recipe is suitable for wheat-free, vegan and oil-free diets. Ensure these oatcakes are gluten-free by using gluten free oats. I always make with gluten free oats and it works really well.

These oatcakes are made without any palm oil unlike most that are sold in the shops.

Five Seed Oatcakes Video Recipe

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I usually make a somewhat round shape of dough to get triangular oatcakes. But any shape works well – lots of byte sized squares make for a handy on-the-go snack to keep in your bag.

Five Seed Oatcakes Crackers

Any hulled seed works well in this oatcake recipe so just use whatever seed you have in your store cupboard. I always try to add a bit of chia or flax as this helps to make a firm mixture that doesn’t stick to your hands.

Keep your seeds in the freezer especially once open as the air and light causes them to go rancid in a few weeks. Seeds or nuts last for months in the freezer.

Five Seed Oatcakes with avocado

Most commercial oatcakes have added oil and this is often palm. I wanted to make oatcakes that are free of any added oil. They taste even better than the shop bought ones due to being freshly baked.

Palm oil plantations are responsible for much of the destruction of the rainforest so I try to avoid buying it. Also the palm oil in most shop bought products isn’t healthy either. If it’s not good for you or the planet it’s a bit of a no-brainer to avoid palm oil where possible.

A stack of Five Seed Oatcakes

Its very difficult to buy oatcakes that are gluten-free, palm oil-free and wheat-free but easy to make your own. Freshly baked oatcakes taste much better than their shop bought counterparts.

These oatcake crackers are loaded with protein and fibre from the mixture of seeds and oats.

If you want to store these oatcakes for a few weeks I would recommend double baking. A 2nd bake after cutting will make sure they are dry enough to be stored. Because I like a simple life and food never lasts long in my house I bake just once.

Five Seed Oatcakes Gluten Free

You can add oil if you like to the oatcakes after adding the hot water. 1 tbsp of a heat stable high smoke point oil like rapeseed is enough to give a slightly crispier oatcake. I’ve made this recipe 3 times and found the oil doesn’t really make much difference to the end result so prefer to make these oil free.

Oatcakes Recipe no flour, gluten free and healthy with added seeds #oatcakes #healthyrecipe #noflour #glutenfree

Oatcakes were documented during the Roman conquest of Britain in AD 43 and most likely existed long before then. They were most common in Scotland for thousands of years as people elsewhere turned their noses up at oats and considered them animal feed. However in recent years, oatcakes have grown massively in popularity as people seak more nutritious foods.

Oatcakes Recipe No Flour, Healthy and Gluten-Free

Ingredients

  • 1½ cups / 150g  Rolled oats
  • 2 tbsp Sunflower seeds
  • 2 tbsp Pumpkin seeds
  • 2 tbsp Sesame seeds
  • 2 tbsp Chia seeds
  • 2 tbsp Flax seeds
  • a pinch Salt
  • ¼ tsp Baking soda
  • 1 cup / 235ml Hot water
  • 2 tbsp Mixed seeds, to sprinkle on top

How to make

  1. Pre-heat oven to 375F / 190C
  2. Grind the oats using a small blender. They don’t have to be a fine powder, unless you want fine oatcakes. I like the rough type so 30 seconds is enough.
  3. Mix together all the dry ingredients in a bowl (leaving 2 tbsp of mixed seeds to top later) and add the hot water a tablespoon at a time until it forms a solid dough that doesn’t stick to your hands. Use boiled water that has been left to stand for a few minutes.
  4. Form a firm ball with your hands. Add more oats if you’ve added too much water.
  5. Leave the ball of dough to stand for 5 minutes to help it all stick together.
  6. Press the dough out on non-stick paper using your fingers to form one piece about 5-10mm in thickness.
  7. Sprinkle on a mix of 2 tbsp of all the seeds on top and press into the dough.
  8. Using a blunt knife or spatula score out the oatcakes – If making triangles just score with 4 lines to make 8 oatcakes.
  9. Bake for about 30 mins until the oatcake starts to go golden.
  10. Remove from the oven and cut into separate oakcakes while still hot.
  11. Leave to cool for 10 mins and then break apart and enjoy within 5 days, although they are best fresh.
  12. Return to the oven for 5-10 mins until bone dry if you want to store the oatcakes for several weeks.
  13. Always store home made oatcakes in an airtight container

Marmite Cashew Dairy-free Cheese

These are the oatcakes that are in the marmite cashew cheese recipe.

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52 thoughts on “Five Seed Oatcakes”

    1. Bastian Nest and Glow

      Hi Norma, if you are fine with gluten then just use normal oats. If you can’t eat gluten at all then you may be better off trying another recipe as oatcakes without oats is difficult. Have you tried quinoa flatbread?

    1. Oil does help give a more crumbly texture and helps them last for a long time, but not needed if you are making a batch at home that will be gone quickly. Palm oil is used as is so cheap as the plant gives a very high yield, but much of the rainforest has been destroyed to make palm oil plantations.

    1. Hello, I haven’t ever used oat fiber but looking up online I don’t think it would work. It might be some sort of cracker but very different to this. If you try it can you let me know how it turned out?

    1. You’re welcome! It’s up to you – I tend to not add salt and have something with salt in the topping, but do it to your tastes.

    1. Hi Karine, Sorry about the error in the recipe, I’ll fix it now! I mean to mix all of them and leave 2tbsp of the seeds to top later – some are baked into the oatcakes and a small amount is sprinkled on top. Hope that helps.

  1. It is so sad. We are trading the lungs of the planet as well as the many animal species. notably orangutans for a cheap, unhealthy product. Tragic. Thanks for making people aware of this. I boycott any product that contains palm oil–easy. I wish everyone would. No demand-no supply!

    1. I totally agree, glad you liked the palm oil free oatcake recipe. I know its a bit basic but it does help spread a bit of palm oil awareness also!

  2. Love all your recipes! I was wondering if we could get away from saying “vegan cheese” and say, “wfpb cheese” instead. ????

    1. Thanks so much, honestly I hear that so much and the truth is I have to say vegan cheese as no one is going to be searching for “vegan gary” or “wfpb cheese”. However, maybe this will change in the future?!

  3. I love your recipes and am trying to organize a potluck dinner where we all make one of your recipes to share here in Tremblant, Quebec, Canada!

  4. I made the cakes and loved them. I did add a few grinds of sea salt to the top with the seeds. Ps. I had seeds everywhere, but that’s because I’m a very sloppy chef! Thanks

  5. These are in the oven as I speak. I have a question about chia seeds. I normally use white. I bought black this time, they smell and taste strong to me.Is there a difference between the two. The expirey date is very good on them.

    1. I honestly don’t know! I’ve only really had the black ones and assumed it was mostly a cosmetic difference.

    1. You can do, for health reasons I kept this oil free but a bit of coconut or olive oil will make them a bit more crumbly and last for a few more days

  6. loved this recipee very much is there somethingg else i could use instead of rolled oats as want to make some for my daughter and she is gluten free. thank you for all your lovely recipees. margaret

  7. I found these oatcakes in one of England’s market and loved them. Now home, I want to make them. My partner has ALS and high protein & anti-oxidants are a primary recommendation. The plentiful seeds are perfect. I use a coffee grinder to grind oats and seeds. For those with compromised – or beginning to be compromised – swallowing (those who live with or care for those with Alzheimer’s, Huntington’s or ALS, for example), grinding the seeds might be helpful over the progression of the disease. Also, a great spread would be one high in antioxidant (mushed raspberries or strawberries). In my experiments over the next several weeks, I am going to try variations with walnuts, coconut, almond meal, and pumpkin mash. thanks from coastal Maine!

  8. these look delicious and are in my oven right now!..been looking for a healthy alternative to all those store bought gluten free breads with tapioca and rice to eat my avocado or almond butter on.
    Can these be frozen for later use?

    1. Hi there, they can be frozen but they do get a bit tough as they’re oil free. You might want to add a bit of an oil with a high smoke point if you want them to keep for a few weeks or freeze. Hope that helps – I tend to eat a whole batch of these oat cakes within a day

  9. Hi. Could you please tell us how much oat flour is made from 1 1/2 cups of oats ? I have the flour but not the oats. Thanks

  10. Hi,
    Sorry if this is a repeat. I can’t seem to post from my phone..

    Could you please tell us how much flour the 1 1/2 cups of rolled oats make.. I have oat flour but not the traditional rolled oats… I use a flaker and my oats are a bit different than the traditional rolled oats. The recipe sounds really great!!!
    Thanks, Deb

  11. These are perfect! I had a bag of oat flour and wanted to make oatcakes for my 3yo daughter who loves them, so we had to buy packs of them often. I’ve tried a few recipes, but nothing worked – they were falling apart as soon as you touch them with horrible sandy texture. But your recipe works beautifully! Great texture and delicious taste! The first batch got eaten very quickly and not just by my daughter! Made second batch tonight using leftover beetroot juice I had frozen for a while (bought it for a recipe and used only 50ml) and didn’t know what to use it for. They are delicious and beautiful pinky colour too. Thank you so much for sharing this recipe!

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