Hazelnut, cranberry and chia seed oatcakes

Makes 24 Starters and mains

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Method

Preheat the oven to 150C/300F/ Gas 2 and line a baking tray with parchment.

Place the hazelnuts in a dry frying pan over a medium heat and toast until golden brown. Leave to cool a little before chopping roughly.

In a food processor, blitz 100g of the jumbo oats, the bicarbonate of soda and 1tsp flaked sea salt to a fine powder. Add the hazelnut butter and pulse a few times to incorporate. Slowly add 100ml boiling water and stop mixing as soon as you have a sticky paste. Finally, add the hazelnuts, dried cranberries, chia seeds and remaining jumbo oats and pulse a few times until everything is just combined.

Tip out onto a clean surface and gather the mixture together into a firm ball. Place between two sheets of parchment paper and roll out to 3mm thickness. Remove the top piece of parchment and cut out 24 oatcakes using a 5cm round cutter. Transfer to the lined baking tray and bake for 30 minutes until golden brown. Leave to cool on a wire rack. They will keep for up to a week in an airtight container.