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:
- The dish must contain 5 ingredients or less. But to make it easier, pantry staples are not counted as ingredients.
- 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!
- 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.
- You must leave a link to your own recipe that goes to that week's 5-Ingredient Monday post, not on this static page.
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
- 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.)
- In a medium-sized bowl, whisk the flax, salt, maple syrup, oil, and water together. Allow to sit for a minute.
- Whisk in the sorghum flour, then the quinoa flakes.
- 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.