Home » Food » Rosemary and parmesan seeded oatcakes with rosemary – infused olive oil

Rosemary and parmesan seeded oatcakes with rosemary – infused olive oil

SERVES 4-6

Ingredients

200ml olive oil
8 rosemary sprigs
120g rolled oats
65g pumpkin seeds
95g walnuts
70g sunflower seeds
30g parmesan, finely grated
½ tsp baking powder
1 egg, beaten
2 tbsp. water
Labneh or mozzarella, to serve

Method

Pour the olive oil into a small saucepan and add 5 rosemary sprigs. Set the pan over a low heat and cook for 5 minutes. Remove from the heat and leave to cool completely then transfer to a bottle and keep in the fridge until needed. Preheat the oven to 180°C. Line a baking tray with baking paper. Pick the leaves from the remaining rosemary sprigs and finely chop. Tip the oats into a large bowl. Put the pumpkin seeds, walnuts and sunflower seeds in a blender and blitz until the mixture resembles breadcrumbs. Add to the bowl with the oats.

Season the mixture generously and add the parmesan, rosemary, baking powder, beaten egg and water. Stir to bring the mixture together, adding a little more water if necessary.  Transfer to the lined baking tray, then place another sheet of baking paper on top. Use a rolling pin to flatten the mixture to approximately 0.5cm thick. Remove the top piece of baking paper. Bake for 15-20 minutes until crisp and golden. Leave to cool completely, then break into shards. Serve with the rosemary-infused oil and labneh or mozzarella.

PHOTOGRAPHY AND PROP STYLING: SUKAINA RAJABALI
WORDS, RECIPES AND FOOD STYLING: SARAH PRICE

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