Oatcake (With Teff)
Gluten-free, Dairy-free, Egg-free, Nut-free, Soya-free, Sugar-free
- 100 g gluten-free oat flour or grind your oats in a blender or coffee grinder
- 100 g teff flour
- 1/4 tsp bicarbonate of soda
- 30 g coconut oil melted
- Water to form a dough
- a pinch of salt if required
Mix the dry ingredients together well then add the coconut oil and stir.
Add enough water to form the mixture into a dough
Knead the dough until it is smooth
Place the dough onto a large piece of parchment paper. Cover with another piece of parchment and roll out with a rolling pin to approx. 2mm thick
Use a cutter to cut circles from the dough, placing them onto a greased or lined baking tray.
Re-roll the dough and repeat until all the dough is used up
Bake in a pre-heated oven at 180 degrees, 160 degree fan, gas mark 4 for 20 - 25 minutes until golden
Cool on the trays then keep in an airtight container