Lucy Upton, The Children’s Dietitian, describes this as a “bosh it all in one bowl” recipe that children enjoy making as well as eating. She has added a few extras to nudge up the nutrients which means you can enjoy them all the more.
- A cup of oats, wheat-free if necessary – Lucy likes to use half a cup of ready oats (for the vitamins and minerals) & half a cup of rolled oats
- 1 heaped tbsp seeds – any work well, Lucy used mixed seeds in the recipe above but you can use ground flax, chia seeds or sesame seeds if you can tolerate them
- 30g cheese, or dairy-free alternative (optional)
- 1 heaped tbsp nutritional yeast
- 1tbsp olive oil, rapeseed oil or melted dairy-free spread
- Warm water
- Preheat the oven to 190C and line a baking tray.
- Put all your dry ingredients in a bowl and mix thoroughly.
- Add your oil, then add a little bit of warm water, a few splashes at a time, until the mixture comes together to form a dough.
- Roll the dough out until 1-2cm thick (depends how chunky you like your oatcakes), then use a cookie cutter of your choice (or cup) to cut out your oatcakes.
- Pop your oatcakes in your oven for around 20-25 minutes until they are starting to turn golden.
- Leave to cool then enjoy!
Lucy Upton, The Children’s Dietitian, is a qualified Paediatric Dietitian and feeding therapist who is an expert in supporting families navigating the challenge of mealtimes with food allergies. This recipe is from Lucy’s Can Eat Cookbook, a collection of allergy-friendly recipes. Download your FREE copy here.
**Always check the ingredients of any food you’re cooking with to make sure it doesn’t contain something you or your child should avoid.