Millet and Spelt “Oatcakes”

Makes 10 “oatcakes” of 8cm diameter

80g millet

80g wholemeal spelt flour plus a little more for flouring the work surface

60g butter plus a little more for greasing the tin

30g grated carrot

Pinch of salt

1 1/2 tsp caraway seeds

2 tbsp/30ml boiled water

1.  Preheat the oven to 180C
2. Grease the tin
3. Add all the ingredients to a bowl and rub between your fingers to make breadcrumbs
4. Bring together to make a dough
5. Flour your work surface and rolling pin
6. Roll out until about 5mm thin (this thickness gives it a biscuit like consistency)
7. Use a round cutter to cut out.  You might have to gather up the edges and form into a dough and roll out a few times to get your 10 oatcakes
8. Bake in the top of the oven for 10 – 12 minutes turning the tin around halfway through to prevent those at the back from burning.
9. Serve with hummus, guacamole or just butter spread on top