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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Scottish Oatcakes

Source: dLife

Traditional cakes made of oatmeal and served as a light snack or dessert.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	204.4

Total Carbs	15.9 g

Dietary Fiber	2.4 g

Sugars	1.3 g

Total Fat	13.8 g

Saturated Fat	3.2 g

Unsaturated Fat	0.4 g

Potassium	91.9 mg

Protein	4.8 g

Sodium	224.1 mg

Dietary Exchanges 13.8 Fat, 0.0 Fruits, 0.0 Meat, 0.9 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.3333
1.3333 cup old fashioned rolled oats 0.5
0 1/2 cup whole wheat flour 0.25
0 1/4 tsp kosher salt 0.5
0 1/2 cup margarine 2.0
2 tbsp cold water 0.5
0 1/2 cup Cheese, ricotta, whole milk 0.5
0 1/2 cup fresh strawberries

Directions

In blender or food processor, combine oatmeal, flour, sea salt, and margarine until mixture resembles coarse breadcrumbs.
Slowly add chilled water until mixture has consistency of stiff dough.
Place dough in plastic bag and move to freezer for about 20 minutes.
Remove dough from bag and roll out onto flour-dusted board until it is about 1/8-inch thick.
Preheat oven to 350°F.
Cut rounds about 1 1/2" in diameter and place on nonstick baking tray.
Bake 15 - 20 minutes, or until golden. Transfer to wire rack to cool.
To make topping, add 1 teaspoon of ricotta cheese to each oatcake, top with either sliced strawberry or slice of fig.