Gluten Free Scottish Oatcakes
These gluten free oatcakes are easy to make and a lovely homemade addition to a cheese board. Sometimes known as Scottish oatcakes, they are flat crackers which are ideal as a healthy snack or accompaniment to a meal.
Ingredients
- 150 g oats
- 3 tablespoon olive oil
- salt
- 65 ml hot water
Instructions
- Preheat the oven to 190 degrees (170 fan). Lightly grease a baking sheet or line with baking paper.
- Add the oats, olive oil and salt to a food processor and blitz until the oats are slightly broken down. You can adjust the coarseness of the oatcakes by how much you blitz the oats.
- Add the boiling water gradually and mix until it forms a ball of dough. You might need a little more or less water.
- Roll out the dough on a GF floured board or between 2 sheets of baking paper. You are aiming for 2-3mm thickness.
- Cut into oatcakes. Either use a pastry cutter, a study glass, or cut into triangles. Re roll the dough as necessary.
- Bake in the preheated oven for 20 minutes, turning partway if needed. Cool on a wire rack.
Notes
If you want to make the oatcakes by hand, use half oats and half oat flour. Stir the olive oil into the oats. Add the water, and when cool enough to handle, mix to a dough with your hands.
Nutrition
Calories: 46kcalCarbohydrates: 5.1gProtein: 1gFat: 2.6gSaturated Fat: 0.4gFiber: 0.8gSugar: 0.1g
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