Scottish Oatcakes with Dillisk

Yields 15 oatcakes


200 g gluten free porridge oats

1 tbsp Dillisk chopped or 1 level dessert spoon seaweed seasoning

1/2 tsp turmeric

50 ml extra virgin olive oil

2 – 3 tbsp boiling water


  1. Heat the oven to 160 degrees C (fan) or 180 degrees C.
  2. Put 100 g of the porridge oats and the seaweed into food processor, blend until consistency is fine flour.
  3. Pour into mixing bowl and add remaining porridge oats and turmeric.
  4. Stir and pour in olive oil mixing gradually.
  5. Add boiling water to make oats into soft dough.
  6. Bring dough together and turn onto a floured surface.
  7. Roll dough out to desired thickness and cut with cookie cutter.
  8. Transfer to lined baking tray and bake for around 15 minutes or until crisp and slightly golden.