Oatcakes with Redcurrant & Chia Relish

Method

For the Oatcakes

1. Preheat the oven to 170°C.
2. Mix together the oats, puffed quinoa, flour, sugar, salt and bicarbonate of soda.
3. 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.
4. Add the water (best to use from the kettle) gradually to reach a firm but not sticky dough – the amount will vary depending on the flour.
5. Roll out to 1/2 cm thickness on a floured surface and use a cookie cutter to make about 10 rounds.
6. Bake for about 25 mins on a baking tray until lightly browned round the edges – careful not to over bake, they’re delicious still slightly soft inside!
   

For the Festive Redcurrant Relish

1. Put all the berries, sugar, raspberry jam and ½ cup of water in a pan, bring to the boil and simmer until thickened – about 20 mins.
2. Add the chia seeds, chopped walnuts, orange and apple.
3. Give everything a good stir then lightly blend in a blender to your preferred consistency.
4. Fill 2 recycled jam jars and keep in the fridge until needed (keeps for 2 weeks).
5. Lightly roast the walnut halves at 160° for 10 mins then drizzle with honey while still warm.
   

To Serve 

1. Use half relish and half Greek yoghurt to fit your dish then swirl them together.
2. Use this same mix to top the oatcakes, topping each one with a glazed walnut.