Cheddar and Zucchini Oatcakes
Our dietitians' favouriteThis is the Cheddar and Zucchini Oatcakes recipe.
- Prep: 20 min
- Cooking: 15 min - 20 min
Ingredients
- 1/3 cup (80 mL) softened butter
- 3/4 cup (180 mL) brown sugar
- 1 egg
- 1 tsp (5 mL) vanilla extract
- 1/4 cup (60 mL) Milk
- 1 1/4 cups (310 mL) unbleached flour
- 1 1/2 cups (375 mL) Canadian Orange Cheddar shredded
- 1 1/2 cups (375 mL) quick-cooking rolled oats
- 1 tsp (5 mL) baking soda
- 1 1/2 cups (375 mL) grated zucchini peeled or not
- 2 tbsp (30 mL) ground flaxseed
- 2 tbsp (30 mL) sunflower seeds
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Preparation
Preheat oven to 375 °F (190 °C).
Cream butter with brown sugar. Add egg, vanilla and milk. Beat thoroughly until mixture is smooth.Mix flour with 1 cup (250 mL) Canadian Cheddar and remaining ingredients. Mix thoroughly.
Drop spoonfuls of dough (to make 12–15 oatcakes) on a buttered or parchment-lined baking sheet. Sprinkle with remaining cheese.
Bake oatcakes in the oven for 15–20 minutes or until slightly golden. Let cool on a rack. Store oatcakes in an airtight container, away from humidity.
Tips
Nutritional information
Per serving| Energy: | 229 Calories |
| Protein: | 8 g |
| Carbohydrate: | 27 g |
| Fat: | 10 g |
| Fibre: | 2.4 g |
| Sodium: | 165 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 10 % / 111 mg |
| Thiamin: | 19 % |
| Magnesium: | 18 % |
| Folate: | 17 % |
| Phosphorus: | 16 % |
