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Digital Subscriptions > PlantBased > Jan/Feb 2018 > Awesome Oats

Awesome Oats



Makes: Approx. 24

90g (1 cup) gluten free oats

125g (1 cup) mixed seeds, eg: pumpkin, sunflower

250g (2 cups) flax seed (linseed)

350ml (1 ½ cups) water, approx.

3 tbsp chopped fresh herbs (we used chives)

1 tsp sea salt flakes

½ tsp freshly ground black pepper

1 In a large mixing bowl, stir together all of the ingredients, starting with 1 cup of the water only. Leave the mixture to soak up the water for 10 minutes.

2 Stir the seed mixture to check the consistency — it should be difficult to stir and like very thick, sticky porridge. Add cup more water, mix and leave to stand again.

3 After 10 minutes, check the consistency again by stirring the mixture. The seeds should have absorbed all the water and the mixture should be sticky.

4 Set your dehydrator to around 50°C and line the trays with non-stick liners or baking parchment.

5 Using a spatula, spread the mixture out as thinly and evenly as possible on the trays.Dehydrate the crackers for 8 hours, turning over halfway through.

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About PlantBased

First of all, a Happy New Year to you all and welcome to our bumper January/February issue. I’ve got to confess, at the start of a new year, I often get caught up in the need to change things about my life. Usually, most of these resolutions don’t stick. However, I think I’m learning that the most vital part about trying to improve aspects of your life is to make those goals achievable and sustainable. Working in an office can allow you to get incredibly lazy (who would have thought it!) so as a result I’m hoping to use the start of a new year to increase the amount of exercise I do. Our lunchtime walks in the beautiful woodland surrounding PBHQ have become some of the only exercise I get and increasing my fitness levels over the coming year is something I want to give more time to. We’re kick-starting January with a magazine full of healthy recipes, that I hope you’ll love, to help with those of you looking to get over the Christmas indulgence and we’ve got some tips for sticking to a cleaner eating regime from Kristen Hong. When you are looking for a night to treat yourself, though, our resident chef Katy has produced an amazing Chinese Banquet spread that is well worth making at home if you’re looking for a night in front of the TV with some comfort food. Another of my recipe highlights this issue is the Pink Grapefruit and Basil sorbet — an intriguing combination that is so refreshing and the basil adds a subtle kick that I didn’t know I needed. We were also really excited to have superstar London chef Chantelle Nicholson in the PlantBased Kitchen, bringing her menu of colourful and classy food to the kitchen. Chef Patron at London’s Tredwells, Chantelle’s food is visually stunning and delicious to eat. We’d love to see all of your re-creations of our recipes, so send your photos to or tag us on social media: @plantbasedmag. Wishing you all a prosperous start to 2018, spring will be here before we know it!