Healthy oatcakes recipe with butternut squash
A healthy oatcakes recipe made with just three ingredients - butternut squash, cheese and oats. These are perfect for lunch boxes and snacks.
Ingredients
- 150 g rolled porridge oats
- 100 g cooked butternut squash or butternut squash purée
- 50 g cheddar cheese grated (use dairy free cheese if vegan)
Instructions
- If your cooked butternut squash hasn't been puréed place in your food processor and pulse until smooth.
- Add 150g oats, and 50g grated cheddar cheese to the food processor.
- Pulse until well combined. You may need to stop and scrape down the sides a couple of times.
- Scrape the mixture out onto a lightly floured work surface and knead briefly for a minute or so until it comes together into a dough.
- Wrap in cling film and place in the fridge to chill for 30 minutes.
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
- Cover two baking trays with non-stick baking paper.
- Roll out the dough onto a lightly floured work surface until about 5mm thick.
- Use your favourite cutter to cut the dough into shapes.
- Bake in the pre-heated oven for 15-18 minutes until turning slightly golden. If you prefer a crunchier oatcake you can cook for a further 2-3 minutes.
- Remove and cool on a wire cooling rack.
- Store in an airtight container or in the freezer.
Notes
Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 41kcalCarbohydrates: 6gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 16mgPotassium: 47mgFiber: 1gSugar: 1gVitamin A: 557IUVitamin C: 1mgCalcium: 24mgIron: 1mg
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