Delicious served with sweet, jammy conserves or syrups.
Or for a savoury treat, serve with dairy-free cheese, a cranberry and port preserve, or try with bacon, sausages and eggs.
This ancient gluten-free recipe from Yorkshire, makes a soft oatcake, not biscuit-style oatcakes.
450ml (3/4 pint or 2 cups) warm water
1 x 5ml spoon (1 teaspoon) easy-blend dried yeast
175g (6 oz or 1 cup) fine gluten-free oatmeal or fine oatbran
1/2 x 5ml spoon (1/2 teaspoon) salt
extra oatmeal or oatbran for sprinkling on the griddle
What to do:
- In a medium bowl, blend the warm water and yeast together. Add the oatmeal or oatbran and the salt and stir with a wooden spoon.
- Cover the bowl with a slightly damp cloth and leave to rise in a warm place for about 60-70 minutes.
- Heat the griddle and sprinkle with the extra oatmeal or oatbran.
- Gently stir your oatmeal batter and pour circles of it on to the griddle, gently helping it to spread out thinly with the back of a metal spoon.
- Cook for about 1 minute on each side, then place on a cooling rack or over a rolling pin covered with a cloth, to cool.
- Serve with sweet or savoury accompaniments for afternoon tea or a nutritious snack.