As I mentioned, this is my favourite snack. And since I make it roughly every single week, I have already made some modifications to the base recipe. I will list them under the recipe, as optional changes, so that you can test what YOU like the most 🙂
And here is the base recipe.
- 300ml bran
- 200ml oats blended into flour
- 200ml oats (not blended)
- 200ml sunflower seeds
- 200ml pumpkin seeds
- 200ml sesame seeds
- 200ml flax seeds
- 3 tablespoons of oil
- 1 tablespoon of salt
How to do it
Mix bran and oats (both full and blended) in a large bowl and add 1litre of warm water, a tablespoon of salt and oil. Let is soak for 10-15 minutes.
Add remaining ingredients and mix together. At this point, the mixture will be quite wet. Put the pulp in the oven plates on top of the baking paper. Smear so that it is flat and evenly spread (the thinner you manage to spread it, the crunchier it will become).
Bake in the oven heated up to 180-200 °C with a fan on (this is important, as the water needs to evaporate evenly from the mixture). After about 10 min take the plates out and mark the cuts (square portions). Then bake for another 10-15 min or until crunchy. Take out and break along the marks.
Now, I just need to add my favorite part of cooking: recipe upgrades🙂
First of all, since I am a bit lazy by nature, I do not blend the oats anymore, just put them in as they are and it works fine 🙂
Below are some possible add-on ingredients that prevent the bread from becoming boring after a while:
1. Mix in finely chopped dried tomatoes/olives (need to be careful when baking, as they tend to burn easier)
2. Add pure sea salt – sprinkle big chunks of salt on top of the bread just before baking
3. Use ground flax (3-5 tablespoons) to achieve more sticky consistency that makes it easier to spread
4. Add some buckwheat husk – it is very rich in minerals and gives a specific taste
5. You can also mix in apple pulp + honey + cinnamon – if you like sweet version
So, heat up your oven and enjoy! Good luck! 🙂