Baked Oatcakes

Instructions

Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.

Combine flaxseed and 6 tablespoons water together in a small bowl. Set aside for 10 minutes.

Combine oats, garlic, spinach, potato, sunflower seeds, green onions, pepper, vinegar, and flaxseed mixture in a large bowl. You will need a strong arm and a large metal spoon to mix the oats into the other ingredients.

Sprinkle flour and salt over and mix well.

Scoop up ⅓ cup of batter, form into a tightly packed patty, and transfer to prepared baking sheet. Repeat with remaining batter (you should have six to nine oatcakes). Bake for 15 minutes, flip, and bake for 10 minutes more, or until golden and firm.

To Use

These oatcakes are brilliant! They can be packed into lunches, stuffed into wraps, and eaten as a snack or breakfast on the run, and they make the perfect accompaniment to any of the bowl dinners or main courses in this book.

To Store

Oatcakes keep in an airtight container in the refrigerator for up to 3 days, but I’m sure they won’t be around that long.

You’ve Got Options

Quinoa is the perfect gluten-free replacement for the rolled oats. Cover tightly and store in the refrigerator to add to salads, wraps, or other main dishes.

Omit the spinach or use Swiss chard, kale, or bok choy in its place.

The coconut flour is a great gluten-free option, but chickpea flour or all-purpose flour can be used.

Makes 6 To 9 Oatcakes

Ingredients

• 2 tablespoons ground flaxseeds

• 2 cups cooked rolled oats (see options)

• 1 clove garlic

• 1 lightly packed cup chopped spinach (see options)

• ½ cup shredded sweet potato

• ¼ cup shelled raw sunflower seeds

• 2 green onions, roughly chopped

• 1 roasted red bell pepper, chopped

• 1 tablespoon apple cider vinegar

• 3 tablespoons coconut flour (see options)

• ½ teaspoon sea salt

From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.