My oat cakes came out delicious. I had one with butter and marionberry jam for breakfast.

I based my recipe on this one, but made some modifications.

• 1 cup coarsely ground gluten free rolled oats
• 1 cup gluten free oat flour
• 1/4 cup vegan butter at room temperature (I used Flora, my new favorite. You could also use regular butter. I used salted, but you can use unsalted and increase the salt to 1/2 teaspoon.)
• 2 tablespoons honey
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup hot water

Preheat oven to 325 degrees Fahrenheit.

I dumped everything except the hot water into my mixing bowl and stirred on low. Then I slowly added the hot water about 1 tablespoon at a time to bind the dough. Once it held together and pulled away from the sides of the bowl, I stopped. If you accidentally add too much hot water and your dough is too wet, just add more oat flour until the consistency is right. The dough should be firm and not sticky.

Roll out the dough to 1/4 inch thickness on parchment paper and cut using a round 2 1/2 inch cookie cutter. Once the oven is preheated, bake the oatcakes on a cookie sheet with parchment paper for 25-30 minutes, until browning at the edges. Transfer to a cooling rack until cool. (My dough didn’t actually need the parchment paper for rolling or baking, so you could try it without.)

Yesterday, I pick up rutabagas and russets for Bob to make neeps and tatties. My switchel is brewing in the frig, and it tastes pretty good! I’ll post again later to share pics of the feast.