Scottish Oatcakes

(Gluten Free, Refined Sugar Free, Vegan)

These are easy to make, and the kids love helping with the mixing and cookie cutter usage!  I created the recipe based on what was on the Bob's Red Mill Scottish Oatmeal bag, but wanted to make it healthier and gluten free*.  

Ingredients

• 1 1/2 Cups gluten free Scottish oats 
• 1/2 Cup all purpose gluten free flour
• 1/4 Cup smashed freeze dried blueberries
• 1/8 Cup unsweetened coconut flakes
• 1 (slightly less than) Tablespoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 Cup coconut oil
• 1/2 Cup hot water

Directions

• Preheat oven to 160 C / 325 F
• Mix dry ingredients in one bowl
• Mix wet ingredients in a glass measuring cup
• Mix dry and wet together
• Use coconut flour or other GF flour on the rolling pin and board, then put down one sheet of parchment/waxed paper, then put the dough on, then put another sheet of parchment/waxed paper on top, then roll to about ¼ inch or more – try to make them even.
• Use cookie cutters to make any shapes you like 

Bake at 160 C / 325 F for about 25 minutes – every oven varies so check from about 18 – 30 minutes to figure out when they are done!

Let them cool on a rack, then enjoy plain or with sweet or savory toppings.

* Oatmeal is not always gluten free due to potential cross contamination, please check the labels and rely upon your own health guidelines regarding this recipe

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