Gluten-Free Blueberry Oatcakes
Gluten-Free Blueberry Oatcakes
These gluten-free blueberry oatcakes make a wholesome, nourishing snack that’s both satisfying and good for you.
Blueberries are rich in anthocyanins, powerful antioxidants that support brain health and reduce inflammation,
while oats provide soluble fibre to support gut health, balance blood sugar and keep you feeling satisfied for longer.
Servings
7
Prep time
Cook time
Recipe
Vegetarian, Gluten-Free
Ingredients
- 1 cup oat flour
- 1⁄4 cup gluten-free rolled oats
- 1⁄2 cup almond flour
- 3 tbsp coconut sugar
- 1⁄2 tsp baking soda
- 1 organic egg
- 3 tbsp coconut oil, melted
- 2 tbsp milk of choice
- 1⁄4 cup natural yoghurt
- 1⁄2 cup fresh blueberries
Method
- Preheat oven to 220°C and line a baking tray with baking paper.
- In a medium bowl, mix together the oat flour, rolled oats, almond flour, coconut sugar and baking soda.
- In a separate bowl, whisk the egg, coconut oil, milk and yoghurt until well combined.
- Pour the wet ingredients into the dry mixture and stir gently until just combined. Fold through the blueberries.
- Drop 2 heaped tbsp of the mixture onto the prepared tray, spacing them slightly apart. Pat them down a little.
- Bake for about 12 mins or until golden brown.
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