Gluten Free, Recipes
Oaty Linseed Rock Cakes
Traditional but gluten-free, healthier, tastier and easier on the tummy
We have to say a big thank you to one of our customers at Guildford farmers’ market who bought us a lovely linseed rock cake that he’d baked using our Flax (linseed) Porridge – such a treat when someone cooks for us cooks here. Luckily it was completely gluten-free and could be enjoyed by all of use. It was delicious and given enthusiastic thumbs up by everyone even those who didn’t think they liked rock cakes.
Made from oats and linseed these rock cakes are a gluten-free healthier alternative to traditional cake recipes.
Quick and simple,
As with most of my baking it is very quick and easy, and makes a great baking project for kids. I think this recipe is even quicker than the rock cakes my mother used to make.
Healthier or sugar-free
These cakes are lower GI because they are made with oats and linseed as an alternative to wheat flour but you can also cut out the sugar completely, Feel free to use your usual baking sugar-free sweetener, I have tried both xylitol and erythritol both work well. Maple syrup, palm sugar or honey are all really tasty, healthier alternatives to to refined sugar and taste delicious in this recipe. To make it even better they are rich in ground linseed which slows down the rate you digest sugars which helps keep your blood sugar levels stable.
Lovely fresh healthy cake
Nothing beats that just out of the oven freshness and they are best eaten fresh on the day of baking but can be kept in the fridge for up to a week. So good and no one even thought they tasted “healthy” just nicer because not too sweet.
Oaty Linseed Rock Cakes
Ingredients
- 225 g Flax Farm Flax (Linseed) Porridge Gluten-free if for coeliacs - or use buckwheat flakes.
- 55 g Golden caster sugar or other caster or suitable baking sweetener
- 55 g salted butter Coconut oil is a dairy-free alternative
- 110 g Mixed dried fruit we liked the mixed fruit with peel
- 1 tsp baking powder Gluten-free ideally
- 1 egg lightly beaten
- 65 ml Milk (any) or water
- 0.5 teaspoon Mixed spice Optional
Instructions
- Place butter and milk/water in sauce pan or bowl and gently warm on hotplate or in microwave until just melted.
- Mix all the dry ingredients in a bowl.
- Add milk/water and beaten egg to dry ingredients and mix really well.
- Spoon out into rough mounds onto baking parchment lined baking tray, Rock cakes are meant to be rough.
- Bake in a fan oven at 150C for 20 minutes until nicely browned on top and underneath. Store in air-tight tin tin refrigerator and eat within a week.
