Easy Gluten-Free Flatbread

This is so easy and absolutely delicious 😀

No fat, no yeast, no gluten and no frying.  Just oats and water.  Baked.

You’ll need:

8 oz rolled oats

400 ml of water

parchment paper to line your baking trays so that you don’t need to oil them.

** For garlic bread version see bottom of post 🙂

First pre-heat your oven to 220°C (less if it’s a fan oven).

Then weigh out about 8 oz of rolled oats and mill it into a flour in your food processor (with the S blade).

Add 200ml of water, whiz to combine with the flour and then add another 200ml and whiz again so that you’ve got a runny, pour-able mixture.

Line two baking trays with parchment paper, and pour half the mixture onto each of them.

Then spread it thinly and evenly with the back of a spoon, and put the trays in the oven.

After about 20 minutes remove trays from the oven and turn the bread over.  Turn the trays around so that they get evenly baked and return to the oven for another 6 or 7 minutes.

Remove and put on plates 😀

If you want them crispier, bake them for a little longer but keep a close eye on them because there is a very fine line between crisp and burnt.

Now do what you like with them.  Add your favourite spreads, cover them with beans, use them as pizza bases, make sandwiches with them …. whatever you like.

** To make amazing garlic bread just add a few cloves of fresh garlic to the oats when you mill it into flour (I use 4 fat ones to this amount of oats but if you like your garlic stronger, add as much as you like).  The garlic will be finely minced and combined with the oat flour.  Then, instead of using parchment paper on the trays, generously grease them with vegetable oil and preheat the greased trays before adding the runny mixture.  This will produce delicious crispy garlic bread ready to eat with no need for margarine.

Being Resourceful

It got to that time of week again – the day before food shopping.  The cupboards were looking quite bare and Miranda and I were feeling very peckish.  We’d finished off the last flapjack the day before and there were no munchies left in the house.  There must be something I could make, I said to myself, but what?  I had no flour left.

But I was determined.

What I did have was some rolled oats, some sugar, some olive oil, some cocoa and some sultanas.

*And this is what I did:

Weighed out 8 ounces of rolled oats and put them through the food processor to make a rough oat flour.  Put the flour in a bowl, added 2 teaspoons of baking powder, 1 ounce of cocoa, a generous load of sultanas and 4 ounces of sugar, and mixed it all together thoroughly.  Then I added 4 fluid ounces (120 ml) of olive oil and 5 tablespoons of water to the dry mixture and combined to form a very moist cookie mixture.  I put heaped teaspoons of this onto lined baking sheets and baked at 180°c for 20 minutes.

vegan chocolate cookies

Oh wow!

These are amazing!

Even better than when I make them with spelt.

vegan chocolate cookies

So quick.  So easy.

So beautifully crisp on the outside, moist on the inside, chocolatey, delicious, fair trade, organic,

vegan,

and gluten free 😀

Oh wow!  These are amazing!

* Adapted from the chocolate chip cookie recipe in the brilliant Unqualified Education