This old-world Irish recipe originally called for bacon fat. I have replaced the bacon fat with canola oil and the substitution works beautifully. Coconut oil is also a very tasty option but you will notice the coconut flavor coming through, which may or may not be desirable. These oat cakes are fantastic for breakfast with hot tea and marmalade. Actually the apricot filling recipe on this page makes for an ambrosial topping of thick jam that isn’t overly sweet. Extra oat farls will keep well in a tin for three days, but they are tastiest hot off the griddle.
MAKES 16 OAT FARLS
2 cups cooked gluten-free oatmeal
⅛ teaspoon baking soda
⅛ teaspoon salt
1 tablespoon plus 1 teaspoon canola oil
1½ tablespoons hot water
Gluten-free rolled oats, for kneading
Coconut oil or canola oil, for the pan
1. Combine the oatmeal, baking soda, and salt in a large bowl. Add the canola oil and hot water, stirring constantly to make a stiff paste. Working rather quickly so as to form the rounds while the dough is still warm, divide the dough into 4 equal portions. Roll each portion into a ball and knead with hands covered in oatmeal to prevent sticking. Knead just until soft and pliable.
2. With a rolling pin and extra oats, roll out one ball to a ¼-inch thickness. Using a 9-inch plate as a template, cut out a round. Repeat with the remaining dough balls. Cut each rolled-out circle into quarters.
3. Heat a griddle or large frying pan over medium heat and lightly grease with canola oil or coconut oil. Place a few wedges as will fit in the pan or griddle and cook for just under 4 minutes, until the edges curl slightly. Turn and cook the other sides for 4 minutes, until crisp and firm. Repeat with the remaining wedges until all the oat cakes are cooked through.