Paleo/Keto “No Oat” Oatcakes Recipe
The quintessential Scottish oatcake gets a keto-friendly twist in this paleo recipe.
These have a touch of herbs for a flavour boost, but are simple enough to pair with lots of other foods. Nuts and seeds pack a protein punch to keep your body in ketosis. Perfect for soups, platters and snacking! What would you eat your “no-oat” oatcakes with?
This recipe is:
– high fat
– perfect for snacking
We hope you enjoy it!
Keto-Friendly No-Oat Oatcakes
- 60g of flaxseed
- 30g of pistachios
- 8g of fresh rosemary (leaves only)
- 6g of fresh thyme
- Small pinch of salt
- Small pinch of cracked black pepper
- 100g of ground almonds
- 1 teaspoon of bicarbonate of soda
- 1 medium egg
- 1 tablespoon of extra virgin olive oil
Makes 14 grain-free oatcakes
Preheat the oven to 170C (fan assisted.) Line a baking tray with a sheet of greaseproof paper.
Place the flaxseed, pistachios, rosemary, thyme, salt and pepper in a high speed blender and blitz until fine. (Alternatively, you can buy ground flaxseeds and just chop the pistachios and herbs up finely. This will give a more coarse ‘no-oatcake.’)
Place in a mixing bowl and combine with the ground almonds and bicarbonate of soda. Whisk the egg and olive oil together in a cup and mix with the dry ingredients.
Roll the mixture into a ball and place between two sheets of grease proof paper. Roll out like pastry to about 1/2 cm thick.
Using a cookie cutter, cut out the grain free oatcakes and place on the grease proof lined baking tray. Roll the unused ‘no-oatcake’ mix back into a ball and repeat the rolling and cutting. Repeat this step as many times as necessary to use up all the mix. You should get about 14 oatcakes depending on the size of your cookie cutter.
Bake in the oven for 12 minutes until golden. Remove from the oven and allow to cool.