½ cup Walnuts, finely chopped
2 cups Jumbo oats
½ cup Rice/potato flour & extra for dusting
1 tsp kelp salt (or regular salt)
2 tsp dried sage
½ tsp garlic granules/powder
175ml boiling water
62ml olive oil
Preheat the oven to 150-160oC. Blend the rolled oats to a medium grind and place in a mixing bowl with the other dry ingredients. Mix well to combine. Make a well in the centre then add the olive oil and boiling water. Mix to combine, don’t knead. If required add a little extra hot water a tiny bit at a time until the mix comes together. Don’t make it too wet, it should be just about holding together.
Dust your workbench or chopping board with the extra flour and roll out the mix or press with the flat of your hand to your preferred thickness. I usually aim for about 3mm thick. Cut with a cookie cutter and place on a baking sheet.
Cook in the oven for about 30-40 minutes until crisp and a light sandy colour .
Leave to cool on a rack and then store in an air tight container.
The information on this page is not intended to replace the advice of your GP or a one on one relationship with a qualified health care professional and is not intended as medical advice. It is not intended for self-diagnosis, to treat, cure, or prevent any disease. I encourage you to make your own health care decisions based upon research and in partnership with a qualified health care professional.
All content on this site is protected by Copyright © 2018 Habits for Health - All Rights Reserved.