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After many gluten-free failures recently something finally worked!
Makes about 24 oatcakes depending on how thick you like them, 2g of sat fat per 5 oatcakes so maybe enjoy in moderation.

225g porridge oats (gluten-free if necessary)
50g pinhead or steel cut oats
0.5-1tsp salt depending on taste
1tsp black pepper (could use other flavorings)
60ml oil (I used an EVOO/avocado oil mix)
80-90ml boiling water (depends on the absorbency of the oats)

Heat the oven to 170C. Mix together the oats and spread out on a lined baking tray. Bake for about 15 minutes, shaking the tray occasionally, until they start to smell toasted.

Tip into a mixing bowl and allow to cool slightly, then add in the salt and pepper, mixing well. Stir the oil into the boiling water then stir this into the oats to make a sticky mixture. If it seems too wet to hold together, add a little more of the porridge oats, but it should be quite damp. The mixture will stiffen as it cools.

Oil and flour a baking tray (GF if necessary).Dust a work surface flour and put the mixture on there. Pack together well and flatten or roll out with a well-dusted pin until it is about 5mm thick.

Cut out rounds of the size of your choice, then use a palette knife to carefully lift each one on to the tray. Space them out well, and re-roll any scraps until all the mixture is used up.

Bake for 20 minutes, then very carefully turn them over and bake for 10 more minutes until they feel hard and dry on both sides. Gently transfer to a wire rack to cool, then store in an airtight tin.

(Method adapted from Felicity Cloake, The Guardian newspaper UK)


Enjoy :)
good one thank you... :D
Brilliant! I really miss oatcakes. It used to be my fave snack x
They sound worth a try :-)
When I buy any I buy Clear Spring as organic and use evoo.
Great thanks veg. I'll look out for the clear spring ones. Don't always have time or energy to make more stuff-already making most stuff so would be nice to buy oatcakes x
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