Apricot Oatcakes
Makes about 18
• 1⁄4 tsp baking powder
• 2 tbsp milk or milk alternative
• 100g dairy free spread, coconut oil or butter
• 1tbsp coconut sugar or regular sugar
• 150g gluten free rolled oats
• 80g gluten free flour or plain flour
• 70g apricots, roughly chopped
• Oil for greasing
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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