Vegetarian Gluten Free
‘If you’re feeling hungry between meals, avoid the biscuit tin and try these sugar-free oatcakes. They provide plenty of gut-friendly fibre to fill you up and slow-release energy that helps to regulate your appetite and prevent sugar cravings.’- (Dr Sarah Schenker, dietitian).
- Makes approximately
- 225 g rolled oats
- 60 g spelt flour
- 1/2 tsp bicarbonate of soda
- 60 g butter
- 100 g dried apricot pieces
- 60-80 ml hot water
Pre-heat the oven to 190C/Gas 5.
In a large bowl mix together the oats, flour and bicarbonate of soda. Add the butter and rub together until everything is mixed and has the consistency of large bread crumbs. Add the dried apricot pieces.
Add the water bit by bit and combine until you have a thick dough. The amount of water varies depending on the oats.
Sprinkle some extra flour and oats on a work surface and roll out the dough to approximately ½ cm thickness.
Use a cookie cutter to cut out shapes.
Place the oat cakes on a baking tray and bake for 20-30mins, or until slightly golden brown.
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