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.


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


  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