Scottish Oatcakes Gluten Free recipes

Ingredients

• 1½ cups (215 g) + 2 TB Scottish oatmeal (I used Bob’s Red Mill), divided
• 6 tablespoons (42 g) almond meal (I used Bob’s Red Mill)
• 4 tablespoons (30 g) tapioca starch (I used Bob’s Red Mill)
• 1 teaspoon coconut sugar (regular sugar or brown sugar will also work)
• ½ teaspoon fine salt
• ¼ teaspoon baking powder
• ¼ cup (55 g) unsalted butter, melted
• ¼ cup (60 ml) hot water (slightly more or less as necessary)

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