Little Oat Wafers -- simple, gluten free, plant-based, dry biscuits

These are not everybody's cup of tea -- but my partner loves them with a cup of tea. I originally created this recipe when he was feeling under the weather and needed a very simple biscuit to settle his tummy. However, I've jazzed them up a little for enjoyment during times of perfect health as well. If you are someone who looks forward to a social tea biscuit, a digestive, or a graham wafer, these may be up your alley, too. 

equipment needed:

rolling pin

baking sheet

silicone mat or baking parchment

measuring cups

measuring spoons

mixing bowls

mixing spoons

whisk

fork

blunt edge like a spatula for scoring the biscuits after rolling

oven

ingredients:

A)

2 cups (gluten free) oat flour. (I had some coarse oatflour, and 1 enjoyed using it for these)

1/2 cup tapioca powder

1/2 cup coconut sugar

B)

1/2 tsp xanthan gum

1 tsp ceylon cinnamon

3/4 tsp himalayan salt

1 tsp baking soda

1 tsp cream of tartar

1/2 tsp tonka bean powder

C)

1/4 cup coconut oil

E)

1/2 cup water

1 tsp vanilla extract

1 tbsp apple cider vinegar

1 tbsp molasses

directions:

1. preheat the oven to 345

2. In a large bowl, combine the ingredients from A and B. I like to use a whisk to mix really well even though it's dry ingredients only.

3. once the ingredients are mixed, add the coconut oil, and combine using a fork. This should end up looking a bit like sand

4. mix the ingredients from E together in a small bowl or measuring cup

5. pour your ingredients from E into the large bowl of sand, and mix using your fork

6. when a good dough has formed (you can add more oat flour if needed), put it onto your silicone mat or your baking parchment. Roll out into a large rectangle (sprinkle the dough with more oat flour before doing this)

7. When rolled out well, score the dough into squares or triangles using a blunt edge like a spatula that won't damage your silicone mat or cut through the parchment.

8. bake at 345 for 30 minutes. 

9. I then like to fully dehydrate the biscuits on the lowest setting of the oven until they are completely dry and crips.

10. store in an airtight cookie tin on the counter.