Grace's Oat Cakes
With the sugar, these have been mistaken for shortbread. Without the sugar, they are a very nice cracker. NOTE: these are wheat-free, but NOT gluten-free.
1 1/2 cups oatmeal, processed in food processor or blender until finely ground, but still mealy in texture.
1 1/2 cups non-wheat flour mix
1 teaspoon xanthan or guar gum (optional, but preferred)
1/2 cup sugar (optional)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 - 3/4 cups cold margarine
1/2 cup minus 1 Tablespoon cold water
Process oatmeal until a fine meal. If using blender, transfer to a bowl to continue. If using food processor, carry on. Add flour(s), gum, salt and soda. Cut margarine into large chunks and drop into flour mix. Pulse on/off a few times to cut in flour (use pastry cutter if using a bowl). Add water, and pulse on/off a few times to mix. You may need to remove lid, and scrape together. Turn out onto lightly floured board (rice flour), and gently knead. Roll out to about 1/4 inch thickness. Cut into bars or other shapes as desired.
Bake at 400 F for 12 - 15 min until golden. After they are all baked, check to see if they are all crisp. If needed, put them back on baking sheet, turn OFF the oven, and put them back in, leaving oven door open. Store in tightly covered tin.
View more of Grace's recipes and others at the Food can make you ill website: www.FoodCanMakeYouIll.co.uk
See other recipes submitted by Grace Cockburn