Scottish Oatcakes with Spiced Pumpkin
Ingredients
- 200 g Gluten-free oats
- 100 g Wholemeal flour
- 1/2 tsp Baking powder
- 60 ml Warm water
- 400 g Diced pumpkin
- 100 ml Vegetable broth
- 1 tsp Smoked paprika
- 1/4 tsp Ground cumin
Accompaniment
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Description
Delight in these hearty Scottish oatcakes paired with a warm, spiced pumpkin spread. Perfect for snacking or as a light appetizer, these gluten-free treats capture the essence of traditional Scottish ingredients with a modern twist, satisfying your taste buds without any dairy!
Method
Oatcakes Preparation
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1
Preheat your oven to 180°C.
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2
In a large bowl, combine 200g of gluten-free oats, 100g of wholemeal flour, and 1/2 tsp of baking powder.
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3
Add 60ml of warm water and create a soft dough, mixing until combined.
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4
Roll the dough out on a lightly floured surface to about 5mm thick and cut into rounds using a cookie cutter or glass. Place the rounds on a baking sheet lined with parchment paper.
Pumpkin Spread Preparation
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5
In a saucepan over medium heat, add 400g of diced pumpkin and 100ml of vegetable broth.
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6
Cover and simmer for about 15 minutes until the pumpkin is tender.
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7
Add 1 tsp of smoked paprika and 1/4 tsp of ground cumin. Blend until smooth, mixing in a scoop of additional vegetable broth if necessary based on desired consistency.
Final Assembly
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8
Once oatcakes are baked, roughly 15-20 minutes until golden, let them cool for a few minutes before serving with the warm spiced pumpkin spread.
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