Gluten Free Oatcakes
Ingredients
(Makes around 20)
150g of gluten-free oats
150g of gluten-free oatmeal (or just pop whole GF oats in a food processor)
85ml of extra virgin olive oil
150ml of hot water
Pinch of salt
Method
Preheat oven to 180°C and line a baking tray with grease proof paper.
Place all the ingredients in a mixing bowl and combine to form a dough-like texture. If it's too crumbly you can add a little more water.
Set the dough aside for 10 mins or so to allow the oats to absorb the water.
Scatter some GF flour or oatmeal onto a clean worktop and roll out the dough until its around 3mm thick.
Using a round cookie cutter, cut out the oatcakes and place them onto the lined baking tray. Combine any leftover dough from cutting back together and re-roll out so there is no waste.
Place the oatcakes in the oven for around 25 minutes, or until golden in colour.
Serve them topped with your favourite topping - mine is peanut butter and banana, but they go really well with hummus and many other toppings.
Store in a sealed container at room temperature.
EXTRA - to make a herby oatcake you can add a teaspoon of finely chopped rosemary when you are combining the ingredients.