Gluten free Oat cakes

Ingredients

Makes 30

180g (1 cup and 2/3) od gluten free oats
100g (3/4 cups) of gluten free oat flour (grounded oats) + a little extra for dusting.
1 tsp of salt
1/2 tsp of baking soda
70ml (1/3 cups) of extra virgin olive oil
150ml of hot water

Instructions

1) In a medium bowl, combine the oats, oat flour, salt and baking soda. Whisk in the olive oil, then gradually the hot water until well combined. Cover and let sit for 15mins (for the oats to absorb the water).

2) Heat the oven to 180c and line a baking tray with parchment paper. Uncover the dough and work it into a ball (It will be sticky at first). Dust a clean surface with gf/ oat flour and roll out the dough into about 1/2cm thickness. Use a glass or a cookie cutter to cut out the oat cakes, and place them on the lined tray. Take the remanning dough, shape it into a ball and repeat the process until you’re out of dough.

3) Bake the oat cakes in the oven for 25mins. Let cool and enjoy.

* You can add any spices, fresh/dry herbs into the dough before rolling.