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

This recipe uses raw milk whey instead of kefir and more oat flour. Mostly because I was out of ingredients...

1/4 cup rolled oats

4 cups oat flour

3 cups Whey

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.

This variation came out with a slight bitterness. I think it was the whey and more oat flour. It is also more bread like in texture than biscuit crumbly.

Bake at 350 for 30-40 minutes or so depending on size of oatcakes. Makes 22-24 oatcakes. 

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