Bauckhof Oatmeal

Without the use of genetically modified organisms or genetically modified raw materials, without the use of preservatives and additives. Oat flour has a fine nutty taste and is rich in fibre. It is suitable for biscuits, cakes and breads. It gives cakes and breads a pleasant juiciness. We recommend replacing 20% of the flour usually used with oat flour. Bauckhof gluten-free products are tested for gluten-free in the mill laboratory after production and packaging and are registered with the German Coeliac Society with gluten analysis. Bauckhof oatmeal is suitable for gluten-free diets for coeliac disease and sprue. Other information: GMO-free, without flavouring, without synthetic colouring, without synthetic preservatives, without white sugar, purely vegetable, unsweetened, gluten-free. Processing information: Fine oat biscuits 200g oat flour, 100g cold margarine, 70g sugar, 1 pinch of salt, 1 pinch of vanilla Knead all ingredients into a smooth dough. Shape the dough into balls the size of walnuts. Flatten the balls and place them 2cm apart on a baking tray lined with baking paper. Bake in a preheated oven with top and bottom heat at 175°C for 10-15 minutes, depending on the thickness of the biscuits. The biscuits are still soft after baking and only become firm when they cool down. Chocolate oat biscuits Add 3-4 tbsp chocolate drops to the dough. Nut oat biscuits Add 50g chopped hazelnuts to the dough.