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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
Servings: 8 cakes
Course: Baking, Breakfast, Dessert, Snack
Cuisine: Breakfast, Dairy-free, Digestion-friendly, Low GI, Vegetarian, Wheat-free
Ingredients Method

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

Method
 

  1. Place butter and milk/water in sauce pan or bowl and gently warm on hotplate or in microwave until just melted.
  2. Mix all the dry ingredients in a bowl.
  3. Add milk/water and beaten egg to dry ingredients and mix really well.
  4. Spoon out into rough mounds onto baking parchment lined baking tray, Rock cakes are meant to be rough.
  5. 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.
  6. Gluten-free, linseed wheat-free flax rock cakes recipe