Little Oat Breads (Vegan, GF)


This simple, vegan recipe is easy and quick to prepare. Little oat breads (or salty oat cookies, if you prefer) are great for breakfast, to complement any dish at lunch/dinner or to savor in-between meals as a snack. They hold all the goodness of a vegan, gluten-free food, in particular the high nutritional content of oats, sesame and flax seeds. I hope you enjoy it.

Ingredients: 1/2 cup of oats (gluten-free), 1 tbsp sesame seeds, 1 tbsp grounded flax seeds, 1/2 tsp Himalayan salt, 1/4 tsp ginger powder, water q.b. (for 6-8 little oat breads)

Preparation: Mix all “dry” ingredients and cover them with water. Allow the oats to absorb the water for 10-15 minutes, and mix well. Add a tablespoon of this mixture to a baking tray, repeat until there’s no batter left, allowing space in-between the little breads/cookies. Bake them for ca. 20 minutes, at 220 ºC (428 ºF), or alternatively put the tray with the little breads/cookies under the oven’s grill for 5-10 min, turn the cookies half time, et voilá… savor it with consciousness of the nature goodness inside.

Vegan, because I care.



You may also like to try:

Carrot & Coconut muffins (salty, vegan, GF)

Healthy, vegan bean pastries

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