Gluten-free Gorse Oatcakes

Freshly baked gorse oakcakes made with wild ingredients

These crumbly and delicious oatcakes include a scattering of dried gorse flowers for colour and a little wildness. Made using gluten-free oats, this recipe is easy to follow and satisfying to eat!

Gorse is a great ingredient to use, in part because it grows so prolifically. I like to dry the flowers so I can use them later in the year for teas, sweet and savoury treats. There is also a buttery, sweet version of this gorse recipe in my Wild and Sweet book.

This recipe is based on one by Ruth at the Paleo Pantry. Thanks Ruth for sharing.

Dog standing on a rock in the centre of gorse bushes

Gluten-free gorse oatcakes recipe

You wouldn’t know these were gluten-free! Easy to make oatcakes with wild gorse flowers for a moorland munch, perfect topped with cheese, hummus or anything you fancy.

Makes 25 (ish)

Ingredients

230g gluten-free oats, roughly ground*
Large handful of dried gorse flowers
12 (ish) dried three-cornered leek flower heads (optional)
1/2 tsp good sea salt
1/2 tsp baking powder
4 tbsp (60ml) olive oil
2 egg yolks
4-6 tbsp (60-75ml) cold water

*I grind mine with a blending stick, you could also use a clean coffee or seed grinder grinding small batches at a time.

In a large bowl add the oats, gorse flowers, three-cornered leek flowers (if using), salt and baking powder. I made these in spring so this version of wild garlic was close at hand, so I decided to use them too. They add a mild oniony flavour – surprise, surprise! Combine well with a wooden spoon.

Dry mix for making gluten-free gorse oatcakes

In a separate bowl, whisk the egg yolks and oil together along with a couple of tablespoons of water. Pour into the dry ingredients and mix well. Keep adding a little water at a time, using your hands or a wooden spoon to combine. You want enough water to bring the mixture together into a moist dough.

On a clean surface, roll out to about 5mm thick. If the mixture is too wet, roll it out between two pieces of baking parchment instead. I used a 5cm cookie cutter to make mini oatcakes, you could make them larger if you like.

Raw dough of gluten-free gorse oatcakes before baking

Cut the dough and place the shapes onto a baking tray lined with parchment and bake for 20 minutes or until golden and firm. Allow to cool on a cooling rack and store in an airtight container in a cool place for up to a week.

Close up of freshly baked wild gorse oatcakes, made by hand in Cornwall by a forager

Find out more about gorse

I run a Gorse course to celebrate these abundant, misunderstand flowers. It’s a wonderful way to get to know this plant. You can also find out more about about gorse in all of my foraging books except the seaweed one, or keep browsing my blog for more ideas.