- 2 sachets Nature's Path original oats
- 2 sachets Nature's Path spiced apple oats
- 210g gluten-free plain flour
- 2 tsp gluten-free baking powder
- 1tsp xanthan gum
- ¼ tsp bicarbonate of soda
- Approx. 155ml full fat milk
- 1 tbsp cider vinegar
- 50g butter, chopped
- 100g cheddar cheese, grated
- 100g eating apple, peeled and chopped into small pieces
- 6 pieces sundried tomato in oil, drained
- Grind the oats into a flour using a food processor, coffee grinder, spice grinder or other such machine.
- Place all the dry ingredients into a bowl, or into a food processor and combine.
- Add the vinegar to the milk and stir. It will curdle. Don't worry!
- Next add the butter and cheese to the dry mixture. If you don't have a food processor it might be easiest to rub the fat into the flour before adding the cheese.
- Finally add the milk, a little at a time until the mixture comes together into a dough. The type of flour you use will depend on how much milk you require.
- Remove the dough from the processor if you are using one and knead it in a bowl until it comes together and is smooth. Add more flour or milk as required. It should be slightly sticky, not dry.
- Add the chopped sundried tomatoes and apple and combine them roughly into the mixture.
- Bring the dough into a ball on a clean, floured surface and place onto a baking tray.
- Flatten lightly with your hand, then using a sharp knife, cut a cross shape across the top of the dough.
- Place in a pre-heated oven at 180 degrees, 160 degrees fan, gas mark 4 for 40 – 45 minutes or until a skewer inserted comes out clean, or it sounds hollow when you tap the bottom.
- Cool on a wire rack or eat while still warm!