5 Ways Oatcakes Trump Doughnuts

It’s hard to believe I’m not on set with Martha Stewart. Nope. I’m in the commercial kitchen of Huntsville Country Club, where MaryMcWhirter Overfelt rents space to produce her deliciously healthy Scottish Oatcakes.

Mary has a lot in common with the domestic maven. She loves to entertain, she respects history, and she’s a trained culinary artist. All those factors played a role in the creation

of the perfect breakfast food - the Scottish Oatcake.

"I hate cooking breakfast, so I created the oatcake as a quick ‘Grab and Go.’ My husband ate one during his long commute and I would eat one in the morning with my coffee. I never got hungry until 11 o clock or so."

Soon, the oatcakes went public. Mary began to experiment with taste and sugar content. She removed sugar, added oats, and played with spices.

"I like the creative process. I have 12 new recipes now. I think I have to stop."

HERE ARE 5 REASONS TO TRY A SCOTTISH OATCAKE YOURSELF

1. Squelch Your Hunger.  Mary uses her culinary knowledge to choose the perfect combination of ingredients. Scottish Oatcakes are low in sugar and high in oatmeal and offer a slow release of long-lasting energy to keep your appetite at bay until lunchtime.

2. Crunch up a Ho Hum Fruit Salad. McWhirter’s Scottish Oatcakes add a level of crunchy sweet to any seasonal fruit combination. Here’s a recipe with a zest of flavor in every savory bite.

Zippy Fruit Salad 

1. Cut any soft fruit into 1-inch sections (bananas, strawberries, blueberries, peaches, mango, grapes, melon). You’ll need approximately 2 cups.

2. Mix in 2T Honey Ginger (available at Asian grocery stores)

3. Garnish with additional chopped candied ginger and/or Thai basil or mint.

4. For more fun, try adding Palm Seeds (find them at your Asian grocer) for texture.

5. Crumble 1-2 oatcakes into bite-sized chunks for the ultimate crunchy addition.

3. Think like A Warrior. When Mary conceived the idea of McWhirter’s Scottish Oatcakes, she started with research, and a little shaking of her Scottish family tree.

Image via: Pixabay

The story goes like this: The Clansmen, (picture hairy, bearded fellows, wielding shields and metal studded clubs) carried oats for nourishment on long battles; oats were easy to transport and didn’t spoil quickly. After a long day fighting dragons, the warriors ground the oats with a stone, mixed them with water into a paste, and baked them in the fire on top of their shield. Instant energy – no dirty dishes. When you think of it, Mary’s cakes are still the same: Just grab and go – no dirty dishes!

"If a big burly Scotsman can eat it, it’s good enough for me."

4. Eat More Protein. Breakfast bars and muffins can be deceptively fattening. Scottish Oatcakes, on the other hand, contain 8 grams of protein and 5 grams of fiber to jumpstart your metabolism. Fitness buffs love them. Diabetic patients can enjoy them without worrying about sugar levels.

“I have a diabetic client who loves the pumpkin cranberry. He buys them every two weeks.”

5. Go Organic. Not a single preservative falls into Mary’s beloved Viking Mixer. Even so, the oatcakes have a long shelf life, up to 3-4 weeks if unopened. They also freeze well. Thaw in the open air for 20 minutes or 10 seconds in your microwave.

Where to Get Your Oatcake On: You’ll find Mary at the iconic Huntsville Country Club on Oakwood Ave. most Mondays, tweaking her recipe, while husband Michael Overfelt markets the cakes at Huntsville-area farmers’ markets. Or, purchase online: scottishoatcakes.com