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Gluten-free, linseed wheat-free flax rock cake recipe

Oaty Linseed Rock Cakes

A traditional cake with few ingredients, quick and easy to make. Gluten-free, made with Flax Farm freshly milled ground linseed so healthier and tastier.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Baking, Breakfast, Dessert, Snack
Cuisine Breakfast, Dairy-free, Digestion-friendly, Low GI, Vegetarian, Wheat-free
Servings 8 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.
  • Gluten-free, linseed wheat-free flax rock cakes recipe