Savory Oatcakes: Appetizing Recipe for Your Kids
If your kid is picky, then you should try this healthy, nutritious & yummy recipe - savory oatcakes. It's the best appetizing recipe you've ever tried.
Makes: 10 oatcakes (5 for each combo)
Time: 45 minutes
Age: 18+ months
175g rolled oats
70g canned tuna in sunflower oil, drained
50g cooked prawns
50g cottage cheese
2 Tbsp extra virgin olive oil
2 Tbsp fresh rosemary
1 Tbsp fresh chives
1 tsp sesame seeds
- Preheat oven to 180C and line a baking sheet with parchment paper.
- In a blender or food processor, grind the oats and rosemary to make a coarse flour.
- Heat the water until warm and pour it in the flour, add the oil and stir with a spoon until you can form a dough with your hands. Work the dough to make a ball.
- On a sheet of parchment paper, roll out the dough to a thickness of 3-4mm.
- With a round cookie cutter or a glass, cut the dough into circles and place them on the baking tray.
- Bake in the oven for 15-20 minutes or until golden brown.
- Place the prawns on another lined baking sheet and pop in the oven for the last 3-5 minutes, while the oatcakes finish cooking.
- Let the oatcakes and prawns cool completely.
- Flake the tuna with a fork, chop the prawns into small pieces and finely chop the chives.
- In a small bowl, combine the cottage cheese and prawns and mix well.
- Spread the hummus on 5 oatcakes and the cottage cheese and prawns on the remaining 5.
- Top the hummus with the tuna flakes and sprinkle with the chives.
- Sprinkle the sesame seeds on the cottage cheese and prawns.
- You can store extra oatcakes in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Add your toppings just before serving.
Nutrition Information Typical Values:
|Nutrient||per 100g||per serving (47g)|
of which saturates
of which sugars
|Thiamin (B1)||0.32mg (29%)||0.15mg|
|Vitamin B12||0.78ug (31%)||0.37ug|
|Biotin (B7)||8.09ug (16%)||3.8ug|
% reference intake of an average adult (8400kJ/2000kcal)