Reprinted from The Blood Type Diet Website (

Girdle (griddle) Oatcakes
2 votes


These oatcakes are a crispy, delicious snack or an accompaniment to soups of all kinds. The less water you use, the crispier and more 'curled' the oatcakes will be--the sign of a superior oatcake! Work quickly as it's easier to shape the dough while it's still warm.

Best Used By Blood Types:
  • Type A (1 beneficials)
  • Type A Non Secretor (0 beneficials)
  • Type AB (1 beneficials)
  • Type AB Non Secretor (2 beneficials)
  • Type B (1 beneficials)
  • Type B Non Secretor (1 beneficials)
  • Type O (0 beneficials)
  • Baked Good
  • 125g/4 1/2 ounces medium oatmeal
  • pinch of sea salt
  • 1 Tablespoon melted ghee or butter
  • 125ml/4 fluid ounces boiling water
How to make it:
  1. Put the oatmeal into a bowl and add the salt.
  2. Make a well in the center, add the ghee or butter and mix through.
  3. When well mixed, add the boiling water and combine to make the mixture come together into a firm, but not crumbly, ball.
  4. Dust the work surface with oatmeal and press the mixture out roughly into a round.
  5. Roll out to about 2mm/1/4 inch thick.
  6. Keep pinching the edges together to keep them even.
  7. Cut into four farls (triangles) and leave out to dry for an hour. This helps them to 'curl'.
  8. Heat the girdle and grease.
  9. Test heat by sprinkling on some flour which should turn a light brown in a few minutes.
  10. Also judge heat by holding your hand over the girdle. It should feel hot, but not fiercely so.
  11. Place the four farls on the girdle and leave to bake till they have dried out and are curled at the edges. That will only happen if they are thin enough.
  12. Thick oatcakes will not curl and may need to be baked on both sides. If very thin and curled, remove and stand on end--a toast rack is perfect for this--in a warm place to dry out completely. Store in an airtight container or in oatmeal--the traditional method--which gives them a wonderful taste.
  13. They may be dried out in a warm oven before use. Yield: 4 servings

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Ghee (Clarified Butter)1 N N N B N B N N
Oat/Oat Bran/Oatmeal2 ,3 B N B B B N N A
Sea Salt1 N N N N N N N N
[1] This recipe uses ingredients which may help limit bacterial overgrowth.
[2] This recipe uses ingredients that contain gluten.
[3] This recipe uses ingredients which are high in phytates.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This is a low lectin recipe.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Aug 02, 2008 at 08:43 AM By: Rodney