Rosemary Oat Cakes
Lovely round cocktail crackers: oats and olive oil make these rich and flaky. (A favorite of mine.)
Puree the following ingredients together in a blender or food processor:
- 1/2 c raw sunflower seeds soaked in 1/2 c water at room temperature for 5 - 10 hours (your seeds will start to sprout - very healthy!)
* be sure to include the soaking water in your puree
- 2 Tbsp maple syrup
- 1/4 c olive oil
- 1/2 to 3/4 tsp salt
Combine in a bowl:
- 1/3 c golden flax seeds (grind) OR 1/2 c pre-ground flax
- 1 1/2 c rolled oats (grind) OR oat flour (for gluten-free, use oats that haven't been contaminated with wheat/gluten grains)
- 1/4 c rolled oats (large flakes)
- 1 Tbsp dried rosemary (crushed)
Combine wet and dry until it forms a very soft dough. Add more oat flour if necessary. Lightly knead and form into a ball. Cover and chill for at least 1 hour.
Cut 3 pieces of wax or parchment paper and sprinkle about 2 Tbsp of sesame or poppy seeds on each.
Split dough into three and form into three long logs that are slightly shorter than the paper. Oil your hands if the dough is sticky.
Place each log on a piece of the prepared paper and roll in the seeds to cover all surfaces, adding more seeds if necessary.
Roll each log up in the paper, put into a freezer bag (or wrap with plastic) and freeze for 2 or more hours.
Remove frozen logs and slice off thin rounds - about 1/2 cm each. Place on a parchment lined cookie sheet and bake at 325 for about 1/2 hour - until lightly browned.
When totally cooled, store in a covered container. These keep for weeks.
Enjoy as is, or top with cheese, smoked salmon, marmalade, nut-butter...