lizf4619
Well-Known Member
This recipe can be found in the April Tesco magazine. 40g hazelnuts, 150g jumbo oats, 1/2 tsp bicarb, 1 tsp salt (a pinch for me HBP) 1 tbsp almond butter, 100 ml boiling water, 25g dry cranberries, 1 tsp chia seeds.
Blitz 100g oats, bicarb & salt to a fine powder in food processor, add almond butter - pulse a couple of times to mix. Add water slowly - you might not need it all - until you get a sticky dough. Add the hazel nuts, chia seeds and the remaining oats, pulse until mixed. Empty out on to non stick paper, work into a firm dough. Place another piece of non stick paper on top, roll out until approx. 3mm thick. Using a pastry cutter, cut out 20-24 circles. Bake at 150 for 20-30 mins fan/conventional. They will crisp up further when cold.
CARBS = 5g, FAT = 2g, PROTEIN = 2g, FIBRE = 1g, SALT = 0.3g, CAL = 45kcal
Blitz 100g oats, bicarb & salt to a fine powder in food processor, add almond butter - pulse a couple of times to mix. Add water slowly - you might not need it all - until you get a sticky dough. Add the hazel nuts, chia seeds and the remaining oats, pulse until mixed. Empty out on to non stick paper, work into a firm dough. Place another piece of non stick paper on top, roll out until approx. 3mm thick. Using a pastry cutter, cut out 20-24 circles. Bake at 150 for 20-30 mins fan/conventional. They will crisp up further when cold.
CARBS = 5g, FAT = 2g, PROTEIN = 2g, FIBRE = 1g, SALT = 0.3g, CAL = 45kcal
