Wild Thyme Oatcakes - Cuisine Magazine - From New Zealand to the World
Experience the flavor of New Zealand with these wild thyme oatcakes—creamy and crumbly, perfect with goat’s cheese and honey. Recipe by Ainsley Thompson for Cuisine Magazine.
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Ingredients
- 240g oats
- 50g pumpkin seeds
- 100ml water, boiling from the jug
- 4 tablespoons butter, lard, ghee or coconut oil
- 20g thyme, picked
- 1 teaspoon sea salt, plus extra to sprinkle over
- goat’s cheese, to serve (I use Cranky Goat Pelorus Pearl)
- honey, to serve
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