Blueberry Hazelnut Oatcakes (makes 12)


Blueberry Hazelnut Oatcakes
Served with a dollop of jam these are a lovely addition to an afternoon cup of tea. The addition of xanthan gum makes up for the absence of gluten in these cakes, and provides a nice “crumb” as well. If you are not concerned about sugar, brown or demara sugar crystals add sweetness and a bit of crunch. I use soy milk, but any type “milk” other than water will do. Store any leftovers in the freezer to retain freshness. And enjoy! ~ Glyn and Will

1 cup gluten-free all purpose flour
3/4 cup Bob’s Red Mill Oat Flour
1/4 cup Bob’s Red Mill Hazelnut Meal
3 tbsp. Truvia sweetener
1 tsp. xanthan gum
6 tbsp margarine 1/2 tsp. salt
1 tbsp. baking powder
1/4 tsp. nutmeg
1/2 tsp. ground cardamom
1/2 cup soy milk
1 cup fresh blueberries

1 Preheat the oven to 400°. Line a baking sheet with parchment.
2 Stir together all the dry ingredients, mixing thoroughly.
3 Cut in the margarine until a crumbly dough is achieved.

DSCN3239            DSCN3240
4 Stir in the milk to make a soft dough.
5 Carefully stir in the blueberries.
6 Gently form into 1/3 c cakes on the parchment.
7 Bake for 15-20 minutes or until golden and blueberries begin to bubble.


Servings: 12
Yield: 12 cakes
Degree of Difficulty: Easy
Oven Temperature: 400°F
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Nutrition Facts
Serving size: 1/12 of a recipe (2.1 ounces).

Blueberry Hazelnut Oatcakes

This entry was posted by Glyn Ruppe-Melnyk.

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