Ingredients for Oatcakes
- 1 ½ cups rolled oats
- Whole Wheat Flour
- Wheat Bran
- Splenda Sugar Substitute
- ½ teaspoon salt
- 1 large egg
- ½ cup (1 stick) cold unsalted margarine
- 2 tablespoons of water
- 1 teaspoon vanilla extract
- ½ cup almond flour
- 1 teaspoon baking powder
- ¼ cup brown sugar
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How to Make Oatcakes
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 1 ½ cups rolled oats, ½ cup almond flour, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ cup brown sugar.
- Cut in ½ cup (1 stick) cold unsalted margarine using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, whisk together 1 large egg, 1 teaspoon vanilla extract, and 2 tablespoons of water.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently form it into a rectangle. Cut the rectangle into 16 equal bars, approximately ½ inch thick.
- Place the oatcakes onto the prepared baking sheet, leaving a little space between each one.
- Bake for 15 minutes, then flip each oatcake and bake for an additional 10 minutes, or until golden brown and crisp.
- Let the oatcakes cool completely on a wire rack before serving or storing.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
1g
Fat
6g
Carbs
4g
