Today is your lucky day because I am going to reveal my super secret gluten-free oatcake recipe.
I first fell in love with oatcakes in the lovely town of Bloomington, Indiana. The Bloomingfoods Co-op offered several varieties of oatcakes, baked by a lovely woman in the nearby artist colony of little Nashville. I know this because when I moved to Houston in 2008, I experienced oatcake withdrawal and searched this city high and low. Pregnant and uh-hem, determined, I called the manager of Bloomingfoods and BEGGED for the recipe. A few tears and several mentions of baby cravings later, I was armed with the ingredients list and set out to recreate my long-lost morning breakfast from 2005-2008. Yes, 3 years.
My oatcake of today is evolved yet still oh so satisfying. The next time you are headed to your favorite chiropractor's office, take a basket full for all the staff to enjoy! (Take the recipe too!) I will tell you the same thing I told them ... I don't use recipes, so all the measurements are my best guess ;) I prefer intuitive cooking ... and just feel my way through it. Life is more interesting that way. I am not much for thinking inside the box.
GF Chef's Gluten-Free Oatcakes
4 cups gluten-free oats
1 cup sweetener -- organic sugar, maple syrup, agave nectar, xylitol
1 tsp sea salt or pink Himalayan salt
1/3 cup gluten-free flour blend
1/4 cup almond flour
1 cup orange juice (fresh squeezed is wonderful -- throw in the zest as well!)
1/2 cup almond milk (or any kind of milk)
1/2 cup unsweetened cranberry juice
1/2 tsp essential orange oil
1/2 cup melted butter or coconut oil
pinch of cinnamon
dash of nutmeg
Optional stir ins: dried whole cranberries, raisins, choc chips, coconut flakes, almond flakes, diced apricot, fig, prune, dates, frozen blueberries (so they don't make batter too blue)
Mix all the dry ingredients EXCEPT gluten-free flour and let stand for 2-3 minutes to soften the oats. (You may need to adjust liquid if it seems dry still.)
Add flour and then the oil. Mixture should be a sticky, creamy, crumbly. Use ice-cream scoop to fill muffin cups. Bake at 350 degrees for 30 minutes.
Let me know how it goes!