When cupboard stocks are low, these are a quick way to get some tasty, high fibre energy for hungry mouths. The addition of finely chopped walnuts brings extra richness, healthy fats and a lovely earthy flavour that works perfectly with both sweet and savoury toppings.
Servings: 10
Ready in: 35 minutes
About this Recipe
This recipe was created by Dr Lucy Williamson, a nutritionist based in London. Lucy kindly donated this recipe and we adapted it to not only include Lucy's walnut topping but also to include walnuts in the oatcake recipe.
"When cupboards are getting empty and I need some quick energy-giving carbohydrate for the family, these are a simple solution. The oats, oatmeal, flour and walnuts add fabulous fibre to nurture gut bacteria, give a steady release of energy and satisfy the appetite. They are great at breakfast instead of toast if there are any leftover from the night before." - Lucy
Paired perfectly with Lucy's redcurrant and chia seed relish, topped with a Sharpham Park walnut.
Ingredients
- 200 g oats
- 60 g stoneground wholemeal flour
- 25 g puffed quinoa
- 40 g finely chopped or lightly
- blended Sharpham Park walnuts
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp bicarbonate of soda
- 40 g butter
- 20 g cold pressed rapeseed oil
- 60 g warm water
- 1 egg white
Instructions
- Pre-heat the oven to 170 degrees fan.
- Mix together the oats, puffed quinoa, flour, Sharpham Park walnuts, sugar, salt and bicarbonate of soda.
- Add the rapeseed oil and small chunks of butter. Rub together to a crumble consistency, then stir in the raw egg white until mixed through as evenly as possible.
- Add the water gradually to reach a firm but not sticky dough. You may need a teaspoon or two extra if the walnuts absorb more moisture.
- Roll out to 1/2 cm thickness on a floured surface and use a cookie cutter to make about 10 rounds.
- Bake for about 25 minutes on a baking tray until lightly browned round the edges. They are delicious still slightly soft inside, so take care not to over-bake.
- Once baking is complete, paired with Lucy's redcurrant and chia seed relish, and top with (Roger's) honey and a Sharpham Park walnut.
"I’m excited by these mighty British walnuts! A small but powerful food that supports heart and gut health, nourishes from the inside out, produced in harmony with nature by Roger, Monty and their team, all while tasting deliciously moreish…" - Lucy
Lucy joined us for our annual walnut harvest in 2025 and is a big fan of walnuts! This is just an excerpt, you can read Lucy's full guest article here.
Helping Health to Thrive
“We become the food we eat. It drives our biology to optimise our health. Just as well-nourished soil provides healthy food for us, our well-nourished gut can have far-reaching benefits impacting our whole body health and wellbeing. This is my passion – nutrition with our gut health, and nature at its core.”
Dr Lucy Williamson DVM MSc
lwnutrition.co.uk
