Wild Garlic (Ransoms) Oat Cakes Recipe | Gluten-free, Dairy-free
Recipe type: Snack
Cuisine: Scottish
Serves: 36 oatcakes
These wild garlic oat cakes make delicious gluten-free and dairy-free snacks to eat with dips or cheeses in the spring.
  • 2 cups (100g) wild garlic, chopped
  • 3 cups (240g) jumbo oats
  • 1 cup (200g) steelhead oats
  • 1 cup (100g) quick-cook oatmeal
  • ¼ cup white sesame seeds
  • ¾ cup (160g) olive oil
  • Hot water (2 cups)
  1. Preheat the oven to 180C/350F and line 3 baking trays with wax paper.
  2. Mix all the dry ingredients and the wild garlic in a bowl.
  3. Pour the oil, then pour in enough boiling water to bind it into a firm, not sticky, dough. Work quickly. Don't worry if you over-water a bit - you can remedy the situation by adding more oatmeal.
  4. Form the dough mixture into a ball and leave it to rest 5 minutes.
  5. Roll out the dough with a rolling pin on a floured surface or between two sheets of wax paper (to minimize the mess) to about 5mm thick.
  6. Cut out discs with a cookie cutter (I use a 5 cm/2 in one).
  7. Place on the baking trays and bake for 20 minutes, then turn and bake for a further five to 10 minutes.
  8. Cool on a rack. Store in an airtight container.
Recipe by Frog Mom at https://frogmom.com/wild-garlic-oat-cakes-recipe/