“Until the medical profession can make up its collective mind on oats in a coeliacdiet, I always think it's better to err on the side of caution and I only use gluten free oats.”
READY IN:
20mins
YIELD:
20 oatcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 220c.
  2. In a small pan gently melt the lard and butter together.
  3. Place all the remaining ingredients in a bowl.
  4. Add the melted fat and just enough boiling water to form soft dough (about 2-3 tablespoons).
  5. Roll out thinly and cut out 2" circles.
  6. Bake on lined baking sheet for 15 mins, until crisp.

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