Scottish Oat Cakes

Since going gluten free, I've struggled with breads and baking. At times baking gluten free has taken the sails out of my enthusiasm for being in the kitchen. What has helped me is focusing on what we can eat and there is so much that we can eat that doesn't have gluten. These little cakes are an example of that. They have never been made with any wheat and instead rely on oat flour. You can make your own oat flour by using a food processor until the oats are a fine grind.

We make these often. They are very versatile in that they are great with your morning coffee, as a light snack in the afternoon, or with evening tea. These little biscuits are somewhere between a cracker and a biscuit. The recipe says that they will last in an airtight container for two weeks, but they never last that long in our house to test.

Personally, I love them with a bit of jam or honey in the afternoon with a bit of tea. But they are just as good with a small bit of cheese and a slice of apple.

When scooping with a 4 ounce cookie scoop, bake 15-20 minutes. Two ounce scoops will need less bake time, 12-15 minutes.

Scottish Oat Cakes 
from Vegetarian Times

• 2 cups old-fashioned oats
• ¼ cup light brown sugar
• ¾ tsp. baking soda
• ½ tsp. salt
• 1 cup oat flour, plus more for dusting work surface
• ¼ cup nonhydrogenated shortening or vegan margarine, cut into small pieces 
• ¾ cup nonfat buttermilk

1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper, or coat with cooking spray.

2. Stir together oats, brown sugar, baking soda, and salt in large bowl.

3. Place oat flour in separate bowl. Rub shortening into oat flour with fingers until mixture is crumbly. Stir in oat mixture, then buttermilk

4. Use a cookie scoop and pack lightly, place on cookie sheet and press to make a biscuit, not to thin.

5. Bake for 15 to 20 minutes, remove from oven and let cool on cooling rack.