Savoury oat bran biscuits

Serving suggestion

 

6 ingredients needed

To make the savoury biscuits, you will need:

• 1 glass of rice milk
• 1 glass of oat bran
• 2 table spoons of sunflour oil
• 1 tea spoon of grated ginger
• ½ tea spoon of rosemary
• 1/ 2 tea spoon of salt

Method:

1 - in a mixing bowl, pour your oatbran and the milk. Mix well and leave it for 20 minutes for the bran to absorb the milk. After, add in the ginger, rosemary, salt & 1 table spoon of oil. Mix all well.

2 - Preheat the oven at 175 degrees for 10 minutes. In a ceramic baking dish, spray the rest of vegetable oil. Then, use a tea spoon to form your biscuits as you wish. With the

proportions above, you should obtain 18 to 22 small biscuits.

Read to bake savoury oats biscuits

3 - Put in the oven to cook for 40 minutes at 175 degrees.

Once the time is up, get the biscuits out and lay them on a separate plate to cool.

 

It is ready. You can eat it alone or served with a dip. In the picture above, it is served with a home made tomato dip. Watch out for the recipe of the dip soon on the blog.

Note: unlike normal flour, oat doesn’t rise when cooking. it is slightly compact and gummy. It therefore needs longer to cook and allow the centre of the biscuit to dry completely. Feel free to replace the ginger or rosemary with your preferred spices. 

This treat is not only great in the mouth but it is made of all natural stuff with no E numbers... get the kids involved. They will love it.
Hope you enjoyed the cookies last week. Enjoy!

 

Fresh from the oven... Yummy!

 

 

All vegan fry up!

For 2 people:

 ·         Half a mug of oat bran  ·       Half a mug of soya milk or rice milk  ·         2 tomatoes ·         2 giant mushrooms

·         2 cloves of garlic  ·         Herbes de Provence  ·         White ground pepper  & salt ·         Sunflower oil

Ready batter

 The pancakes:  mix the oat bran, milk and 2 pinches of salt in a bowl. Stir well, leave to soften and bind for 15 minutes. After, stir again until the mixture looks like batter… it is ready to fry.

Heat a tablespoon of oil in a non-stick pan. Measure 3 tablespoons of the batter then spread it in the pan.  Leave it to cook for one and half to three minutes each side depending on how crispy you want the edges to be.  With the measurements given, you should obtain 3 medium size pancakes.  The third one is for the road!

The stack

The mushroom and 1 tomato: Peel the mushroom and remove the stalk. Slice 1 tomato in 3 rondelles.

Dust the tomato and the mushroom with salt, white pepper, diced garlic and herbes de Provence.  Heat  a tablespoon of Sunflower oil into a frying pan. place the tomato rondelles and mushroom in the pan and let them fry until brown on each side. Leave to one side.

Chunky tomato sauce: Dice the last tomato and garlic cloves then fry both together until they are soft. Cook for no more than 3 minutes in a hot oily pan. Add 3 tablespoons of water then let it cook for another 1 minute. (Don’t let this dry as the moisture from the mixture is essential for the whole dish. Just as bake beans would.)

Breakfast is ready w/red fruits tea & compote

Now all the elements are ready to serve. I served mine stacked in this order: pancake, mushroom, tomato rondelles, then the chunky tomato sauce on top.

Bon Appétit.