Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Oat biscuits with sesame and poppy seeds
The oat biscuits with sesame and poppy seeds are perfect for breakfast or as a snack in the afternoon.
Ingredientis for the oat biscuits with sesame and poppy seeds
50 g of pecan nuts
50 g of oat flour
50 g of splelt flour
a pinch of salt
1/2 a teaspoonful of baking powder
80 ml of olive oil
1 teaspoonful of vanilla extractege
2 teaspoonful of muscovado sugar
1 teaspoonful of sesame seeds
½ a teaspoonful of poppy seeds
Toast the pecan nuts in the oven for a few minutes until golden brown. Let them cool. Put in a blender the pecan nuts, oat flour, spelt flour, salt, baking powder until the nuts are finely chopped.
Mix a teaspoonful of sugar, oil, and vanilla extract until the mixture is pale and spumy. Combine the dry ingrendients with the liquid ones. Wrap the dough in the clingfilm and store it in the fridge for about 2 hours. Flatten the mixture using a sheet of greasproof paper and the flour to a thickness of about 5 mm.
Then let it rest in the fridge for about 30 minutes. Preheat the oven at 180°C. While the dough is cooling down and the oven is preheating, mix a teaspoonful of sugar with the sesame and poppy seeds. Sprinkle this mixture on the dough and cut the biscuits as you prefer.
Cook for about 10 minutes. Let them cool and serve.
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