Oatcakes are a traditional staple enjoyed at tea time in Ireland. They are delicious with a drizzle of honey and enjoyed with a cup of steaming tea. You can make oat flour by blending oats on high in a high-speed blender. I created these in my Irish mother-in-law, Mae’s memory. I’m sure she would heartily approve.
Makes approximately 10 oatcakes
1 ½ cups gluten-free oats
¼ cup gluten-free oat flour
¼ cup coconut sugar
½ tsp. baking powder
1/8 tsp. Himalayan salt
1/2 cup currants
3 Tbs. coconut oil, liquid state
¼ cup water
1. Preheat oven to 350 degrees F.
2. Gently pulse oats in a blender to lightly break down to a coarse meal.
3. In a mixing bowl, combine first 6 ingredients and mix well.
4. Drizzle in coconut oil and mix well with hands.
5. Add water and continue mixing until the ingredients come together into a ball of dough.
6. Place a large piece of parchment paper on a damp counter top.
7. Place half the dough on parchment, cover with another piece of parchment and roll out with a rolling pin to a ¼ inch thickness.
8. Cut into circles with a cookie cutter or the dampened rim of a small glass.
9. Line a cookie sheet with parchment. Using a spatula gently arrange oatcakes on baking sheet so they are well spaced.
10. Bake for 20 minutes or until golden on edges. Half way through baking time, move bottom tray to top and vice versa so they brown evenly. Carefully remove oatcakes from cookie sheet with spatula.
11. Let cool before serving.
Recipe by Marian Tobin