Ingredients
- 1/2 cup oat flour, gluten-free (you can grind rolled oats)
- 1/2 cup almond flour (blanched almonds)
- 1 cup rolled oats, gluten-free
- 1/2 cup butter
- 1/3 cup medjool dates (pitted)
- 1 tsp baking powder
- 1/4 tsp salt
Servings: people
Instructions
- Preheat the oven to 350 F
In a Food Processor: Creaming the Butter and Dates
- (You can do this by hand with a fork or pastry cutter.)
- First cut the stick of butter into ~ ¼ inch slices.
- Pit the dates and press them into a 1/3 cup measuring up.
- Put both in the food processor, spreading out the butter pieces and dates.
- Cream until well mixed, using a spatula to wipe the mixture down off the walls of the bowl as necessary.
Baking
- Spread onto a parchment-paper-lined cookie sheet, ideally with no rim.
- With your hands, press the dough into a ¼ inch thick circle, and cut it into 8 triangles.
- Bake 15”, then remove carefully, sliding the parchment paper onto a rack.
- Let cool completely. Then score again and gently remove the oatcakes with the aid of a spatula to a flat surface, let cool, and store in a sealed container.
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