Recipe: Gluten-Free Oatcakes Variation w/Almond Meal & Evoo

2 cups rolled oats

2 cups oat flour

3 cups Kefir

1/4 cup filtered water

3 tbsp Extra Virgin Olive Oil

4 tsp baking soda

2 tsp salt

4 tsp rapadura sugar

1 cup almond meal

Mix rolled oats, oat flour, kefir, & filtered water together. Let sit at least 7 hours (mine sat out covered for 16 hrs).

Mix in evoo, baking soda, almond meal, sugar & salt. Spoon onto greased cookie sheet. I used EVOO to grease and let it pool just a little so that my end oatcakes and crispy edges. 

Bake at 350 for 25 minutes or so depending on size of oatcakes. Makes 22-24 oatcakes. These have a tendency to spread so be aware as you decide spacing on your cookie sheets. I generally don't want to use more than 2 cookie sheets. These pretty much ended up touching other.

Very tasty with cheese. Quite biscuit-like in texture though flat. For variations add 1 tsp of spices like rosemary or oregano. Could also add cheddar pieces. This could also be a good sweet if you put more sugar, nuts, and dried fruit.

Keeps for 4 days in air tight container on counter. Best in Frig.

New favorite recipe. My husband even likes these quite a bit.