Gluten Free Currant Oatcakes

I've been making oatcakes for a while now.  I just love oats and this week, I've been cooking with whole oats - or oat groats or oat berries...whichever term you use.

But before I share the whole oat recipes, I thought I'd share my oatcake recipe.  It makes a lovely cracker or snack to eat on its own, or to dip into something or to spread something on. Most of the time I eat them on their own.

Previously I've made them with 1 tbsp coconut oil, but today I decided to do a no-added oil version and replaced the coconut oil with 1 tbsp of applesauce. I don't actually taste any difference or see any difference in texture or structure without the oil, so it works well.

You can add whatever dried fruit you like to them - today I used dried currants, but I particularly like dried cranberries in them, or you can use nuts instead or just omit it and make them plain.  Such flexibility! And this time I also added some ground flaxseeds too, for added fiber.

So here is the recipe - in one version - for you to play with and enjoy:

Gluten free oatcakes - makes 14 oatcakes

225g gluten free old fashioned rolled oats (2 cups)
1/2 teaspoon baking soda/bicarbonate of soda
1/2 teaspoon salt
25g dried currants (1/8 cup)
1 tbsp ground flaxseed
1 tbsp unsweetened applesauce
150 ml warm water (3/4 cup)

Heat the oven to 350F/180C.

Put the oats, baking soda and salt in a bowl and mix well. Stir in the currants and flaxseed.

In a separate bowl or jug, mix the warm water with the applesauce.

Make a well in the center of the oat mixture and pour in the liquid. Mix, until it comes together.  It will seem wet to start with but the oats will absorb the water to give a dough.




Lightly dust the work surface with gluten free flour or ground up oats. Tip out the dough and roll to approx 5mm thick.  Use a small cutter to cut out the oatcakes.  Re roll any trimmings and continue to cut out oatcakes until all the dough it used.  (Cut oatcakes can be frozen, uncooked for up to a month. Freeze flat before packing in bags).






Place the oatcakes on lined baking sheets.  Bake for 20 minutes, turning the oatcakes every 5 - 6 minutes or so, to stop them from steaming and going soggy.

Cool and enjoy!  Let me know if you make them.