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1
Preheat oven to 350 degrees Fahrenheit. Mix together flours, oats, bran, almond meal, sugar, salt, baking soda, and ground flaxseeds.
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2
Cut in shortening or palm oil or butter until dough resembles coarse meal. Add pine nuts if using. Pour boiling water over dough and mix in thoroughly, adding more as needed to form a solid dough that is damp but not too sticky to work with. (I usually add between 1/8 - 1/4 cup more, depending on the moisture in the air.) Add more amaranth flour if you make it too wet.
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3
Dust a large flat surface with sweet rice flour. Split dough in half and roll out one section at a time till thin (about 1/8-1/4 inch). Cut into rectangles and arrange on a cookie sheet. Bake 15-20 minutes, or until oatcakes are lightly browned on edges.
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4
Serve plain or with peanut butter, jam, Nutella, vegetable spread, cheese, or anything else that strikes your fancy. Keep in a sealed container in the refrigerator for up to 2 weeks. They keep well at room temperature up to 5 days or so.
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5
Notes: If your dough is too dry, the oatcakes will be very delicate and crumbly. If it's too wet, you'll have a hard time working with it and they'll bake very tough. You want the dough to be like pie crust. Don't worry if the texture is off the first time you make them; they'll still be enjoyable.
