These are my most recent snacking favourite: Nairn’s Super Seeded Organic Oatcakes*. While I was sent a few packets to try, Nairn’s Oatcakes were already a kitchen cupboard favourite, usually for nighttime treats with almond butter, seeds, and dried fruit. Well, it seems that I was on to something, as Nairn’s are now rolling out a “super seeded” version of oatcakes, combining flax, chia, and sunflower seeds to up the protein content in their filling, vegan crackers. While they are a little more fragile than their seedless brothers, they’re super moreish, and guilt-free too!
I do think it’d be a little too cheeky to suggest this is a recipe, but I have to say these three toppings are my absolute favourites at the moment – and all are plant-based, vegan, vegetarian, dairy- and gluten-free! The top-left is peanut butter with dry-fried pumpkin seeds (that means no oil when frying); top-right is pesto with sliced tomato, and pine nuts; and bottom-left is puréed tomatoes with spinach and chickpeas. A mix of tastes and textures really makes these snacks much more enjoyable than anything I could grab out of a bag, and I can make as many as I want!
