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 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.
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.