I’m in love with these oatcakes. They’re dense, slightly sweet and heartier than a muffin. I love them plain or with a bit of honey. I used all whole wheat pastry flour, but they can be made gluten-free by using spelt flour. I realized in the middle of mixing them up that I didn’t have any flax seeds, so I used a mixture of ground golden flax and chia seeds. I know, I happen to have chia seeds but no flax seeds?

Find the recipe for the oatcakes here.

• Oatcakes (Super Natural Every Day, p. 204)