Saturday, February 25, 2012

Gluten-free Bannocks/ Traditional Scottish Oatcakes

This is a great breakfast food. It is also as traditional as gluten-free can be.

 In order to make it you will have to plan ahead. The night before you need to soak 5 cups of oats in 5 cups of water with 5/8 cup of cider vinegar. The next morning rinse the oats and put in a bowl or mixer.

Add to the oats:

1 cup coconut flour
1 cup coconut sugar or sucanat
1 tsp salt
1/2 tsp baking soda
1 cup butter

Pour this mixture into a sheetcake pan lined with parchment and roll out evenly. Bake on 325 for about 30 minutes or until it is browned on the edges.

Serve with Butter and Grade B maple syrup. Enjoy!

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