Oat-Free Oatcakes

These crunchy oatcakes take me back to my semester abroad in Scotland. I've quickly become as addicted to these as I was to the traditional ones. And since they're so easy to make, I find myself whipping up a batch on a regular basis. Made with quinoa flakes instead of oats, they're gluten, dairy, egg, nut, soy, and oat free! They can be baked in the oven or fried on the griddle.

Ingredients:

3 tablespoons flax seed meal

1/2 teaspoon sea salt

1/4 cup maple syrup

6 tablespoons melted coconut oil or grapeseed oil

6 tablespoons boiling water

1 cup sorghum flour

1 cup quinoa flakes

Directions:

  1. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. (See below for notes on how to cook on the stove top.)
  2. In a medium-sized bowl, whisk the flax, salt, maple syrup, oil, and water together. Allow to sit for a minute.
  3. Whisk in the sorghum flour, then the quinoa flakes.
  4. Shape the batter into thin cakes, about 1/4 inch thick each. Place on the parchment paper and bake for 25-33 minutes, checking after 20 minutes. The cakes should turn golden in color but keep an eye on them so they don't get too dark. Personally, I like mine baked a little longer, like the heart-shaped ones above. That makes them crispier. But if you bake them less, they'll be more chewy, less crispy.

How to cook on the stove: Heat a skillet (or pancake griddle) on medium-low. Add a drizzle of oil, then cook each cake for about 4 minutes per side. When you use this method instead of baking, they'll be chewier and have less crunch.

An original recipe by Iris Higgins @The Daily Dietribe                 www.thedailydietribe.com