Scottish Oatcakes

2 c Rolled Oats
2 c Scottish Oats – Scottish Oats are finely ground and have very similar consistency to flour
1/2 c Wheat Flour (if you don’t want to do flour go for more oats)
1/2 c Ground Flax Seed / Flax Meal
2 teaspoon Baking Soda
1 teaspoon Salt
1/4 c Brown Sugar – you can also sub in Maple Syrup, Honey, Agave Nectar or Molasses – keep in mind Molasses gives the dish a strong molasses flavor
1/2 c Coconut Oil (melted) and 1/2 c apple sauce – easy to make your own – just skin and boil two apples and puree
2 eggs
1 c Dried Cranberries – or other dried fruit
1/2 c crushed pistachios – or other nuts

- Other great additions, crystallized ginger, chia seeds, dark chocolate (sparingly)

• Mix dry ingredients (including brown sugar if that’s what you are using)
• Add in eggs, applesauce and coconut oil, berries and nuts
  
  If you use honey etc instead of brown sugar add that in now

• If it’s too think slowly add a couple of teaspoons of water

• You can spoon these onto a non stick cookie sheet – or use those nifty muffin top pans

• Bake at 300 for 15 minutes until they are firm and don’t crumble apart