No sugar, no plastic - just goodness.
We're halfway through Plastic Free July today and I gave myself a challenge this month to make more recipes that are as close to plastic free as possible. Specifically, I wanted to see what recipes I could make that used only the ingredients available at Earthian. I decided to share a couple of favourites with you this week.
Full disclosure, I am not a very good cook. Writing up recipes for the blog is actually very educational for me. It forces me to weigh out ingredients and time the cooking process to share it with you, but I would normally just eyeball measures and poke things until they're done.
Todays recipe is for oat biscuits. They are quite savoury in taste as the only little bit of sweetness comes from the sultanas. To offset the lack of sugar I put cinnamon, ginger and mixed spice in the recipe, it creates a warm, spicy after taste that I think makes them more satiating. This is good for me as I'm trying to wean myself off of sugary biscuits! If you prefer sweetness, you can easily adapt the recipe by adding a tablespoon of brown sugar, or maple syrup.
The other consideration for the recipes I decided to share was how expensive they are. If you like this recipe it can easily be sized up to make more, but to make 10 biscuits only costs £1.17 worth of organic ingredients from Earthian Zero Waste Shop.
Makes 10 Oat Biscuits:
- 2 cups (160g approx.) of rolled oats = £0.32
- 2 tablespoons (20g approx.) of sultanas = £0.10
- 1 tablespoon (9g approx.) of sunflower seeds = £0.05
- 1 tablespoon (8g approx.) of pumpkin seeds = £0.08
- 1 teaspoon (5g approx.) of cinnamon powder = £0.12
- 1 teaspoon (5g approx.) of mixed spice = £0.20
- 1 teaspoon (5g approx.) of ginger powder = £0.13
- 3 tablespoons (14g approx.) of olive oil = £0.17
Total = £1.17
How to make them:
Pre-heat the oven to 200°c and prepare a baking tray. I used my ecoliving baking liner which I've been testing out. I highly rate it and will be getting some in to stock at the shop soon! You could also use some parchment paper.
Place all of the dry ingredients in a mixing bowl.
Add the 3 tablespoons of olive oil and roughly mix the ingredients together so that the oil is dispersed.
Gradually add warm water to the dry ingredients, only put a bit in at a time and mix thoroughly as you go. You don't want the mixture to become too sticky. When I make mine I tend to need less than a cup, but oats are thirsty so you may need a bit more or a bit less. The key is to go slowly!
Once your mixture is sticking together and has formed a dough-like consistency, sprinkle some extra rolled oats on a clean surface and turn the dough out on this to be rolled.
Roll out the dough to around 1cm thick and cut your shapes.
Keep re-rolling the dough and cutting your biscuit shapes until you have no dough left. I made 10 comfortably, with an 11th made from the last little bits pushed into the cutter.
Spread them on your baking sheet and put them in the middle of the preheated oven.
Cook for 10mins.
Take them out and turn them over. Then return to the oven for another 2 minutes so that it's not soggy on the bottom.
Once cooled they can be stored in an airtight container. I hope you enjoy these really simple, quite savoury biscuits. You can also substitute the oats for our gluten-free oats!
If you try the recipe I'd love feedback!
Take care,
Katie