Why you should make oatcakes
Scottish oatcakes are the perfect gluten-free replacement for crackers. Do you ever find yourself in need of something to just complete a meal? Something at the side of a bowl of soup? To put hummus on? These are it!
They only have four ingredients and take about 30 minutes from start to finsh.
Why oatcakes are good for PCOS
Let’s start by saying that oats are full of nutritional benefits for everyone! They’re high in fiber and have been shown to lower cholesterol. Oats are naturally gluten-free so they don’t cause an inflammatory response in the body which grains like wheat often do. Wholegrain oat intake can also help with weight management.
When it comes to PCOS, a diet low in carbohydrates is generally recommended in order to best manage symptoms. While some people choose to eliminate carbohydrates almost completely from their diet, personally, I find that a small amount of carbs helps me keep on track. I find that my mood is better balanced and that I’m generally happier if I don’t feel like I’m missing out on something. I believe that oats are the perfect way to find this balance.
Notes on ingredients
I use Bob’s Red Mill Scottish Oatmeal (not sponsored) which is made from stoneground oat groats. However, if you can’t find this, you can pulse steel-cut oats in a food processor until it reaches the consistency of coarse meal. Steel-cut oats are also called Irish oats in the US and are known as pinhead oats in the UK.
I highly recommend 100% grass-fed butter. Butter from cows who eat grass has a higher nutritional value. But why am I recommending butter though if dairy is inflammatory and should be avoided on a PCOS diet? Butter is high in fatty acids which can aid weight loss.
The water should be hot but not boiling, about 170°F/80°C is fine. You’ll be handling the dough so you don’t want it to be too hot!
Why no baking soda?
I don’t include baking soda in my recipe for two reasons. One, I don’t want the oatcakes to rise. And two, there isn’t enough acid in butter to react with baking soda. The residual baking soda leaves an unpleasant metallic taste.
Storing Scottish Oatcakes
Keep the oatcakes in an airtight container in a cool, dry place for 3 days. If you live in a humid climate, put them in the fridge to make them last longer. Make sure there is no moisture in the container. I don’t recommend freezing these.
- Mixing bowl
- Wooden spoon
- 2 baking sheets
- Rolling Pin
- 1½ cups Scottish oatmeal or processed steel-cut oats
- 1 tbsp butter
- 1 pinch salt
- 3.3 US Fl oz/ 100 ml hot water
- Preheat the oven to 350°F/180°C.
- Place all the ingredients in a bowl and mix until they come together to form a dough.
- Sprinkle your work surface with oatmeal to prevent the dough from sticking. Roll the dough to desired thickness. ¼ inch works well but you can make them thicker if you like.
- Using a 2¼" round cookie cutter stamp out the oatcakes and transfer to a lined baking sheet. Put the scraps together and roll out again.* You should get 24 oatcakes from the mixture.
- Bake for 20 minutes. Cool on the tray for 5 minutes and then transfer to a wire rack until completely cool.
- Store in an airtight container at room temperature for 3 days.