TRY THIS: SEEDY CRACKERS

A pAntry staple in my house, these are packed with plant-based protein and healthy fats, and are high in fibre to keep you and your gut microbes satisfied for longer. I keep a stash of these in my bag to keep me going between meals on busy days.

MAKES 12

• 80g rolled oats

• 40g mixed seeds

• Pinch of salt

• 1 tbsp olive oil

PREHEAT oven to 170c fan/375f/ gas 5. Blitz oats in a blender to form coarse crumbs, then mix with seeds and salt in a bowl. Add oil and 60ml of warm water. Combine with your hands to form a wet dough. Leave to rest somewhere warm for ten minutes. Line an oven tray with baking paper and place the dough in the middle. Cover with another sheet of baking paper and, using a rolling pin, spread the dough into a thin layer — the thinner the better. Remove the top paper and, using a cookie cutter, cut out circles. Bake for 20-25 minutes or until lightly brown.