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Scottish Oatcakes with Dillisk

Yields 15 oatcakes Ingredients 200 g gluten free porridge oats 1 tbsp Dillisk chopped or 1 level dessert spoon seaweed seasoning 1/2 tsp turmeric 50 ml extra virgin olive oil 2 – 3 tbsp boiling water   Method Heat the oven to 160 degrees C (fan) or 180 degrees C. Put 100 g of the … Continue reading Scottish Oatcakes with Dillisk