Credit: Belinda Blake, DipION, NTC, CNHC registered, mBANT



  • 120g porridge oats
  • 120g plain flour (I used gluten-free)
  • ½ tsp cayenne pepper
  • 70g salted butter
  • 3-4tbs cold water
  • 1 medium egg (white only)
  • 1tsp poppy seeds
  • 1tsp sunflower seeds
  • 1tsp pumpkin seeds


  1. Preheat the oven to 180C / fan 160C / gas mark 4.
  2. Whizz the porridge oats in a food processor to make a course flour, then add the plain flour, cayenne pepper and butter, then pulse until it forms breadcrumbs. Add 3tbs of cold water and pulse again until a dough is formed (I found I needed to add another tablespoon of water as my dough was quite dry).
  3. Knead lightly until smooth.
  4. On a lightly floured surface, roll the dough out to a thickness of about 4mm (this is quite a crumbly dough, so go gently). Using a round cookie cutter (about 4-5cm in diameter), cut out about 16 biscuits (you will need to re-roll the dough).
  5. Place on a lined baking tray and brush all over with egg white. Scatter over the seeds and bake for 30 minutes until dry and crisp. Leave to cool on the tray for 5 minutes, then transfer onto a wire rack to cool completely.
  6. Store in an air-tight container for 3-5 days.

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