These oatcakes are great alongside a salad, with cheese on or as a mid-afternoon snack.
They give you the nutrient boost you need with the courgette and flax as well as the protein necessary to help build muscle pre or post-workout.
Preheat your oven to 180 degrees and line a baking tray with grease-proof paper.
Firstly blitz your oats in either a food processor or blender until they are a fine flour. Tip this into a bowl and stir in salt, pepper, herbs, protein powder and flax seed.
Next put your courgette through a juicer and add the pulp to your oats. If you do not have a juicer then grate the courgette and squeeze as much juice out as possible. Mix the courgette and the oat mixture together until well combined and all ingredients are evenly distributed.
Beat your egg and add it to the mixture. Bring the mixture together with a fork. Now you can shape your oat cakes. I recommend taking about 3 tbsp worth of mixture and rolling it into a ball in your hand. Then roll this out using a rolling pin until the disc is around the thickness of a 2 pence piece.
Add the cake to your baking tray and bake for 12-15 minutes until they start to go golden around the edges. Place on a wire cooling rack and leave to cool.
They will keep in an airtight container for about a week.
This recipe is from Antonia da Roza. Antonia is a Business Consultant living in London with a passion for all things FODMAP, fitness and photography. In 2016 she was diagnosed with IBS and began a FODMAP diet. It was because if this that in January 2017 she decided to combine her passions and start her Instagram page @fodmap_friendly_eating and blog at fodmapfriendlyeating.