Seeded Oatcakes

Seeded Oatcakes


  • 1 1/2 cup Baking Free™ gluten-free all purpose flour
  • 1 1/2 cup Positively Free™ Instant Oats (plus oats for sprinkling)
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 6 tablespoons shortening
  • 1 tablespoon fresh thyme leaves (chopped)
  • 2 tablespoons roasted sunflower seeds


These make crispy cracker-like points which are great with cheese, hummus or olive tapenade.


Step 1
Preheat oven to 300 degrees F. Sprinkle oats on two ungreased baking sheets and set aside.
Step 2
Place flour and oats in food processor and pulse a couple of times. Add salt baking soda and shortening (cut into 8 small pieces) and process until mixture resembles breadcrumbs. Add thyme and pulse a couple times.
Step 3
Add about 10 tablespoons of cold water to mix to a stiff but not sticky dough. I started with 8 tablespoons of water and then added the last two.
Step 4
Gently knead the dough on a lightly floured surface, then cut in half. Cover one half. Press other half into a ball and roll with a rolling pin on a lightly floured surface. Should make a 9-10 inch round--this should be quite thin--less than 1/4 inch.
Step 5
Sprinkle sunflower seeds over the dough and press them firmly into the dough with the rolling pin. Cut into triangles (like you cut a pizza). Arrange on the baking sheets. They will not spread so you can place them closely. Repeat with remaining dough,
Step 6
Bake for 45-60 minutes until crisp and brown. Cool on wire racks. Each round makes 12 triangles--24 for the recipe.