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

1. Heat the oven to 160 degrees C (fan) or 180 degrees C.
2. Put 100 g of the porridge oats and the seaweed into a food processor, blend until the consistency is fine flour.
3. Pour into a mixing bowl and add the remaining porridge oats and turmeric.
4. Stir and pour in olive oil, mixing gradually.
5. Add boiling water to make the oats into soft dough.
6. Bring the dough together and turn it onto a floured surface.
7. Roll the dough out to the desired thickness and cut with a cookie cutter.
8. Transfer to a lined baking tray and bake for around 15 minutes or until crisp and slightly golden.