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A | B | O | AB
A non | B non | O non | AB non


Girdle (griddle) Oatcakes

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Description:

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)

Category:
  • Baked Good


Ingredients:
  • 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





Blood Type Diet Analysis:

Hint: You can click on the arrows [] at top of the table(s) to sort by columns.

Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Ghee (Clarif...1 N N N B N B N N
Oat/Oat Bran...2 ,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.


    Please Note:

    Cook Right For Your Type is the definitive cookbook for those following the Blood Type Diet. When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has recently been greatly enhanced. Also, the food lists changed somewhat a few 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 all the new features and food lists. Please be patient until the process has been completed.

    Click here to go to the BTD Forums - Cook Right 4 Your Type board to discuss this recipe.

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

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  • Written in Perl by Peter D'Adamo. Copyright 2007-2011 All rights reserved.




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