Hi Sian, I don’t think my own oatcakes would be less ‘carby’, although unlike some shop-bought ones, they don’t contain any wheat flour, so I guess they are gluten free. I am ok with gluten, so not sure if this would affect someone who is gluten intolerant- Maybe Gillian can advise?
I use pinhead oatmeal, unpasteurised butter or olive oil, a pinch of bicarbonate of soda and sea salt. They are called bannocks in Scotland where I come from! My mum’s recipe. If you can’t get oatmeal, you could just blitz whole oats in a food processor. 🙂 You can sprinkle with sesame seeds or similar, just for a change. Lovely with a bit of sharp cheddar 😋
- This reply was modified 9 months, 3 weeks ago by Louise.