Spongy biscuit with a breath freshening kick!
INGREDIENTS
1 cup oat flour
2 TBSP ground flax seed + 4 TBSP water
1/2 cup unsweetened applesauce
2 TBSP blanched and pureed spinach, chard or kale (or 3 TBSP finely chopped uncooked)
1-2 tsp chopped fresh rosemary optional (or soak dried rosemary in small amount of boiling water for 30
mins, then chop)
approx 3 tsp granulated kelp or dulse seaweed granules
* suggestions for ingredient substitutions here
EQUIPMENT
Silicone bite-sized mold
DIRECTIONS
Preheat oven to 310°F
- Mix the ground flax seeds with water and let sit for a couple of minutes.
- Mix the oat flour, applesauce, greens and rosemary together and add the flax + soaking water.
- Spoon approx 1/8 tsp of kelp or dulse into the bottom of the mold cups* and spread evenly.
- Fill each cup with batter to the tops, pressing in firmly with fingers.
*Alternatively add the kelp or dulse right into the batter.
Bake approx 16-18 minutes, until the biscuits are pulling away slightly from the edges. To keep the green colour, don’t let the biscuits get to the browning stage.
Will keep at room temperature for a couple of days, a few weeks in the fridge, or can be frozen.
