There are two important things I need to remind myself when I am cooking off of a recipe.
- READ THE RECIPE!!
- Make sure to include all the ingredients listed in the recipe.
Why am I bringing this up all of a sudden? Because when I forget ingredients, this happens:
They were supposed to be crispy cookies, but as you can tell, it’s all just a crumbly mess. Accidental granola recipe? I’ll take it.
Last month, I joined The Leftovers Club, which is a group for food bloggers to share leftover baked goods with each other. I was excited to get my treats in the mail last week. I received these easy nut and fruit bars from Marissa at Pinch & Swirl, and they were absolutely fantastic! I loved the texture of all the different nuts, seeds, and dried fruit mixed together, and they had just the perfect amount of sweetness (i.e., they’re not overly sweet). Seriously, you must try Marissa’s recipe!!
The goodies that I’m going to send to Marissa are my oats and flax seed crisps. I’ve made these crisps before, but I decided to change the recipe slightly to add more crispy texture.
Oats & Flax Seed Crisps
These crispy cookies are light with some ginger spice. I promise, one will not be enough! Makes 24 Crisps.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Category: snacks, dessert
- Cuisine: vegan
- 2/3 cup rolled oats
- 1/2 cup flax seeds
- 1/3 cup flaked or shredded coconut (I used flaked coconut)
- 2 TBS black sesame seeds
- 2 TBS coconut flour
- 1 TBS finely chopped candied ginger (or substitute with 1 TBS ground ginger)
- 1 tsp cinnamon
- pinch of salt
- 3 TBS coconut oil, melted
- 1/3 cup unsweetened almond milk
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
- Preheat oven to 350º F. Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, mix all the dry ingredients together.
- In a small bowl, mix the melted coconut oil, maple syrup, and vanilla. Add this mixture to the dry ingredients and stir until everything is well incorporated.
- Add in the almond milk to the mixture and stir well. You will end up with a crumbly “dough.”
- Scoop out tablespoons full of the mixture and transfer to the baking sheet. Flatten the mixture into a thin layer.
- Bake the crisps for about 15 minutes, but start checking the crisps at about the 11-12 minute mark. If they have browned significantly, take them out of the oven.
- Let the crisps cool and enjoy!
1. Inspired by Nutrition Stripped.[br]2. Be careful not to mix the almond milk and coconut oil too far ahead of time because chilled milk will solidify the melted oil. [br]3. Feel free to substitute the coconut flour and sesame seeds for ingredients you can find in your kitchen.
These crisps are a delicious and light snack for any time of the day!
Be warned: you might have problems eating only one of these crisps at a time . . .
Q: What are your go-to snacks?