Food Combining Hay Diet : Recipes Section: Crispbreads

Starch Crispbreads and crackers - Oatcakes : Food Combining Hay Diet
The full text of the book published by Bloomsbury. Author Peter Thomson

Makes 12 oatcakes

8 oz / 200 g medium oatmeal

1 tablespoon molasses

1 oz / 25 g melted lard

boiling water

salt to taste


  • Mix all the ingredients together with enough boiling water to make a soft dough.

  • Knead well, and roll out thinly on a floured board.

  • Cut the dough into rounds and place the crispbreads on a greased tray.

  • Bake in a preheated oven, gas mark 6, 400F, 200C, for 8-12 minutes until brown.

  • Turn out onto a wire tray to cool and dry.

  • Keep oatcakes in an airtight container.


  • Use half wholemeal flour in place of half the oatmeal.

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