Name: Scottish Oatcakes {Gluten-Free}
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: About 15 oatcakes
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)