Food Nate would love #3: Oatmeal biscuits

One of the things that I miss the most being unable to eat any premade food because of all the additives and the frankly absurd number of ingredients is biscuits. And when I finally #reintroduced Oats, I was in luck because it turns out you can make really yummy slightly sweet biscuits with them :D

There are some decent options if you want to go for oats biscuits of Scottish Oat cakes as they are known in the UK. I have modified the recipe from this cool person.

• 150 g oats (I do gluten-free ones)

• 3 tablespoon olive oil

• salt + coarse salt

• Rosemary, half a tsb (optional)

• 65 ml hot water

First blend the oats, add the oil and regular salt (say nearly a tsp). Then gradually add the boiling water and blend again (altitude and other factors might mean you need to adjust water a bit in either direction, err on the side of dryness). This will create a paste that will become a dough as the water is absorbed. At this point, you would add the coarse salt (I like pink Himalayan salt myself) and/or fresh rosemary and blend once more.

Roll the dough into a thick cilindre and cut in slices, then flatten between 2 pieces of baking paper with a rolling pin. Alternatively, roll out the whole dough and cut in triangles. Bake for 20 minutes turning halfway through at 180 degrees in a pre-heated oven, adjusting for your oven.

Let them cool before eating, first to avoid the burning yourself drama and second because it takes cooling for them to crips up ;p

They keep well in an air-tight container, though I haven't tried freezing (because they are too delicious and I couldn't stop eating them).