Rolled oats biscuits with a (soy) yogurt topping, quickly prepared and yet healthy and delicious.
Galletta is the Italian name which refers to a simple kind of cookies, made to last for a long period during the long sea journeys. In English there are many translations, from the simple ship biscuits to the wackier ones like worm castles o molar breakers.
I tried to prepare some more to keep aside, but I, uhm… ok… no they didn’t last that long 😉
The sesame taste combined with the sunflower seeds make them taste really special! You can top them individually, make little sandwiches or a tower like in my picture.
Oats, Sunflower Seeds & Tahini Gallette
- Rolling Pin
- round cookie cutter (about 7 cm Ø)
- 1 cup rolled oats, or 80 gr
- 1/2 cup sunflower seeds, or 50 gr
- 1 tbsp flax seeds meal, (or flax seeds finely ground in a blender or food processor)
- 2 tbsp tahini
- 2 tbsp dates syrup or agave syrup
- 1/2 tbsp coconut oil, or another oil of your choice
- 3 tbsp water, may vary
- Grind finely the sunflower seeds in a blender o in a food processor. Mix all the ingredients together. Add water only at the end, one spoon at a time to see how much is needed. You want to obtain a pretty solid and sticky cookie dough that you can easily roll with a rolling pin. Roll the dough about 3 mm, cut about 10 round cookies and set them on an oven tray. Put into the preheated oven for about 8 minutes at 150 °C (300 °F). As soon as the edges of the gallettes start to get brown, take them out of the oven and let them cool.Garnish with yogurt and fruits, or another topping of your choice.