Gut loving recipe: Oat cake toppers

Nairns oat cakes are delicious by themselves, but on the off chance you need some inspiration to jazz them up we’ve got you covered. Mix and match your favourites!

We’ve broken down the ingredients for each one so you can pop them in your shopping list.

Avocado, tomato & feta
Ingredients - avocado, tomato, feta, salt, pepper, sunflower seeds, pumpkin seeds
Method - Smash up half an avocado and season with lemon, salt and pepper. Spread over your oatcakes and top with a slice of beef tomato (don’t scrimp on these as you will scrimp on taste - quality is everything). Crumble over feta and top with some toasted pumpkin and sunflower seeds. To toast, just pop the seeds into a dry frying pan and heat for a couple of mins. Sprinkle on top et voila.

Fig & cream cheese
Ingredients - fresh figs, Nush almond cream cheese, honey, orange
Method - Preheat your grill to 200 degrees. In the meantime, score your figs at the top and then press them at the larger, bottom end. Place on a baking tray and drizzle over some honey or maple syrup. Grill for 4 mins. Whilst they are grilling, spread some Nush almond cream cheese over the oatcakes. Once the figs are out of the grill pop them on top of the cream cheese. Give them a final drizzle of honey then grate over some orange zest for a fruity finish.

Spiced hummus & roasted pepper
Ingredients - red pepper, chickpeas, tahini, rapeseed oil, lemon juice, salt, pepper, fennel seeds, cumin seeds, thyme
Method - Cut a red pepper in half and remove the stalk. Place on a roasting tray and roast for 25 mins at 180 degrees. The pepper should be very soft once ready. In the meantime, add half a tin of cooked chickpeas to a blender with 2 tablespoons of the chickpea water, 1 tablespoon rapeseed oil, 1 teaspoon tahini, 1 teaspoon lemon juice, salt and pepper (to taste). Blitz until smooth. In a dry frying pan, toast the 1 teaspoon cumin seeds and 1 teaspoon fennel seeds for 2 mins. Remove from the heat and mix with thyme. To assemble, spread the hummus over the oatcakes and sprinkle over the spices and some salt flakes. Top with roasted pepper.

Hazelnut spread
Ingredients - 200g blanched hazelnuts, 2 teaspoon cocoa powder, 1 tablespoon maple syrup
Method - soak the hazelnuts in warm water for 2 hours. After two hours, blitz the hazelnuts with the cocoa powder and maple syrup. You can add more or less to adjust the sweetness. Remove from the blender and spread over the oatcakes. The spread can be stored in the fridge for 2 weeks.