As you know, Paul is diabetic, and I am always trying to find yummy sugar free food to bake or cook for him.
Paul tends to eat a bowl of oats with fresh fruit in the mornings but its getting boring. I work with a lot of UK products and last week, Scottish oatcakes kept popping up. So I googled and found a variety of recipes and yesterday I tried out a simple Scottish oatcake recipe.
These biscuits can be used in place of bread. Spread some butter, honey, jam or cheese on top or just have them plain right out the oven!
- 250g oats, whizzed in the blender until they become a flour consistency
- 25g butter, melted (I used margarine so they are dairy free, you could also use oil)
- 1/2 teaspoon bicarb of soda
- pinch of salt
- 150ml hot (not boiling) water
- Preheat your oven to 180C.
- Set aside a bit of the oatmeal flour for later.
- Mix all the ingredients together until you have a rough dough ball.
- If its too sticky add some more oats, if its too dry add a dash of water.
- Dust your surface with the oatmeal flour you set aside earlier.
- Roll out the dough about 2-3mm thick.
- Take a clean glass and cut out rounds.
- You can re-roll the scraps until there is nothing left.
- Place rounds on a baking sheet and bake for 20 minutes.
- These were delicious fresh out the oven with a bit of butter.
- If you are not using them right away you can warm them up in the oven for a few minutes before serving although they are just as delicious cold.
- Store them in an airtight container.