I baked these tonight and this is another gluten free, dairy free and nut free recipe with no added sugar. These are pefect served with cheeses and chutneys.
Instead of gluten free flour, i use a cooked potato and with the rub in method, i mixed the potato pieces into the oats until i get a consistent mixture. A couple of spoons of olive oil and some cold water to bring the dough to a good consistency. I added sea salt and lots of freshly ground black pepper for flavor before baking them.
You will need :
100g gluten free oat meal
100g potato, baked in the microwave, peeled and chopeed
1/2 teaspoon sea salt
Freshly ground pepper
2 tablespoons olive oil
1/2 teaspoon bicarbonate of soda
Place the oatmeal in a large bowl. Add the chopped potato. Using your fingertips, rub the potato into the oats until the mixture is consistent.
Add the bicarbonate of soda.
Add the salt and pepper. Add the oil, mix and start to bring together. Add a teaspoon of water at a time and knead the dough until you have the right consistency.
Roll out using a rolling pin onto a clean surface lightly covered with oats. When the dough is about 1/4 of an inch thick, use a cutter the size of your choice.
Cover an oven dish with baking paper. Cut out the oatcakes. I used a small cutter for mini oatcakes. If the dough dries out and cracks just add another few drops of water and knead.
Bake in a hot oven 180 C for 10 minutes. Turn them over and continue to bake for another 5 minutes. Take out and leave to cool.
These oatcakes will keep in an airtight container for 4 days.