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.
You may also like to try: