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Author Notes: When I was growing up, my mother made oat cakes according to her own recipe every week. These were our breakfast, accompanied by tea, every morning for my entire childhood. Sometimes we'd come home to sheets of oat cakes fresh out of the oven; then, my mother would cover a few in chocolate chips and spread the chocolate all over as they melted. When I found I was allergic to gluten, this was one of the first recipes I worked on making gluten-free. The pine nuts are my own addition; they add an earthy, savory element.
If you want to make this recipe nut-free, add about 1/3 cup of another gluten-free flour in place of the almond meal: buckwheat, millet, and soy will all work. - beyondcelery
- 1/2 cup (60g) sweet rice flour
- 1/2 cup (60g) amaranth or sorghum flour
- 1 cup (110g) rolled gluten-free oats
- 1/2 cup (60g) rice bran
- 1/2 cup (60g) almond meal or other finely ground nuts
- 4 tablespoons (30g) ground flaxseeds
- 1/2 cup (65g) cane sugar
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 2/3 cup shortening or palm oil, OR 9 Tbls vegan butter (145g)
- 1/4 cup boiling water, more as needed
- 1/3 cup (50g) raw pine nuts, optional
- Preheat oven to 350 degrees Fahrenheit. Mix together flours, oats, bran, almond meal, sugar, salt, baking soda, and ground flaxseeds.
- Cut in shortening or palm oil or butter until dough resembles coarse meal. Add pine nuts if using. Pour boiling water over dough and mix in thoroughly, adding more as needed to form a solid dough that is damp but not too sticky to work with. (I usually add between 1/8 - 1/4 cup more, depending on the moisture in the air.) Add more amaranth flour if you make it too wet.
- Dust a large flat surface with sweet rice flour. Split dough in half and roll out one section at a time till thin (about 1/8-1/4 inch). Cut into rectangles and arrange on a cookie sheet. Bake 15-20 minutes, or until oatcakes are lightly browned on edges.
- Serve plain or with peanut butter, jam, Nutella, vegetable spread, cheese, or anything else that strikes your fancy. Keep in a sealed container in the refrigerator for up to 2 weeks. They keep well at room temperature up to 5 days or so.
- Notes: If your dough is too dry, the oatcakes will be very delicate and crumbly. If it’s too wet, you’ll have a hard time working with it and they’ll bake very tough. You want the dough to be like pie crust. Don’t worry if the texture is off the first time you make them; they’ll still be enjoyable.
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good
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