Monday, February 11, 2013

5-Ingredient Mondays: Gluten-Free, Oat-Free Scottish Oatcakes

Welcome to another week of 5-Ingredient Mondays! 

Today I'm sharing with you a new favorite that is not only easy to make but also fun. Oatcakes are a traditional Scottish food that are often served with breakfast or snack. If you've never had an oatcake before, don't be fooled by the name. They taste nothing like cake. My boyfriend informed me of that when I handed him one and asked him to try it. No, they're actually like a thick cracker with just a hint of sweetness. They can be eaten on their own or topped with any sort of spread like brie, smoked salmon or cashew cream cheese.

Why are they so fun? 

Because you can turn these Oat-Free Scottish Oatcakes into an art project and make them any shape you want. Perhaps you'd like to make a batch of hearts for Valentine's Day? Make them with your kids and let them come up with neat shapes?

Get creative. Experiment. Think outside the circle.

Want to share a recipe here today? 

Here are the rules:

  1. The dish must contain 5 ingredients or less. But to make it easier, pantry staples are not counted as ingredients. 
    1. Examples: salt, pepper, olive oil, baking soda, baking powder...basically if you think you would find the ingredient in any kitchen, you don't have to count it as one of your 5 ingredients. On the other hand, if it's a staple in your kitchen but not the average American's (i.e. coconut oil), count it. If you're unsure, go ahead and add the link. I'm not a stickler for rules!
  2. The dish must be gluten-free. Your recipe can be paleo, vegan, or anything in between. Breakfast, lunch, dinner or dessert. Side dish or main dish. The purpose here is to create a place where you can come to find recipes that you know will be gluten-free and super simple. 
  3. You must leave a link to your own recipe that goes to that week's 5-Ingredient Monday post, not on this static page. 
Your recipes don't need to be from this week, so feel free to check your recipe list for your favorite recipes to share. I will sometimes share photos of the recipes with links back to your blog, so by sharing your recipe, you are giving me permission to use your photo and link back to your recipe. 

The linky will be live through noon on Thursday.

Oat-Free Oatcakes Print-Me

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.   



Peggy said...

Thanks for this opportunity to link up. I linked up roasted cauliflower. Super yum and easy and only 5 ingredients!

Tasty Eats At Home said...

I've never had an oatcake. Looks tasty! I'm sharing my garlic confit. I need to get back to making this stuff. SO SO good.

gfe--gluten free easily said...

I love the hearts and "thinking outside the circle"! I'm in Valentine's party prep mode so the first thing that came to mind was my Elegant and Easy Party Puffs. People flip over these puffs and they're so very easy to make! I have to make far more than I think I need or they disappear in about 15 minutes. One can fill them with savory fillings (like chicken salad) for appetizers or sweet fillings (like pudding) for dessert. :-)


Mel M. M. McCarthy said...

These Oatcakes look wonderful. Thank you so much for sharing the recipe!

Natalie said...

Awesome recipe. I want to try these! said...

Those look like a mix between crackers and biscuits...what is the texture like?

Katie said...

Is there a good substitute for sorghum? I would love to make these for my little guy, but sorghum is tough on his digestion.

Iris said...

Gluten Free Muse- They're crunchy like a cracker but just the slightest bit chewy like a biscuit.

Katie, you can try millet, brown rice, garbanzo bean, teff...I can't guarantee they'll work but I have a feeling they'll be okay. Go with something with a flavor you like though (personally I don't like the flavor of millet or garbanzo bean flour).


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