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Gluten Free Apricot Oatcakes

Looking for a healthy snack option? These delicious apricot oatcakes are packed with fibre to support digestive health and balanced blood sugar levels. Ideal as a grab and go snack they are a great alternative to standard biscuit options.

Gluten Free Apricot Oatcakes

Overview

Preparation time: 15 minutes

Cooking time: 15 minutes

Makes 18 oat cakes

What’s Good About Them?

Oats are the ideal slow releasing carb. Packed with fibre and a great source of magnesium, B vitamins, Zinc and antioxidants they are the perfect energy boosting option.

 

Did You Know?

Experiment with other flavours – try adding a spoonful of cacao powder or use dates instead of apricots.

Ingredients

¼ tsp baking powder

2 tbsp milk or milk alternative

100g dairy free spread, coconut oil or butter

1tbsp xylitol, coconut sugar or regular sugar

150g gluten free rolled oats

80g gluten free flour or plain flour

70g apricots, roughly chopped

oil , for greasing

Instructions

 

  1. Heat oven to 180C/160C fan/gas 4. Dissolve the baking powder in the milk. Beat the spread and sugar until pale and creamy, then mix in the oats, flour, apricots and milk to make a stiff dough.
  2. Lightly flour some baking parchment and tip out the dough. Place some cling or baking parchment on top (lightly flour the dough) and roll out until about 1cm thick.
  3. Cut into circles with a 5cm pastry cutter, place on lined baking sheet, then bake for 15 mins until lightly golden.
  4. Leave to cool. Keep in an airtight container for 2-3 days.

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