oat biscuits | happyfoodbites

I recently reconnected with an old friend of mine, a friend I made when my shadow was cast by a different person. It was wonderful to tour old memories together but we also talked about the optimism to be found in inevitable change. Change is frightening to many people because it seems to always be tied into moments beyond your control. I stumbled into nursing after learning the hard way that becoming a criminal prosecutor wasn’t quite what I was cut out for. My very first travel assignment as a nurse was to New Orleans . . . six days before hurricane Katrina made landfall. And for a few years after that I was paid to pack up my belongings every six months and follow the interstate, north, south, east, west; sometimes chasing the sun, sometimes her blinding red tongue sweeping across my rear view mirror in a blaze, but always on my way to adding a new layer to myself.

The key to embracing change is imagination. You have to be able to imagine yourself in other clothes, other roles, and other places. Imagination is the extraordinary talent we’re all wired for that allows you to simulate experiences in your mind. Each of your experiences, the sum of which is uniquely different from anyone else’s, leaves its mark on you so that the same cloak of change will drape differently across your shoulders than it does on your best friend, your brother, your mother, or your neighbor. Sadly, imagination is not a trait that is typically fostered and nurtured. In a worldwide survey where parents from fifty-four nations ranked, in order of importance, eleven qualities children should be taught at home, imagination did not rank higher than seventh place anywhere across the globe and in most countries it was tenth or eleventh.1 Today, take five minutes to exercise your imagination! Imagine yourself as a farmer with the feel of cool crumbly dirt under your fingernails. Imagine yourself working in mechanic shop with the smell of oil and anti-freeze burrowed deep within your hair. And imagine the joy dancing on your tongue when you bite into these slightly sweet, crisp oat biscuits.

grind 1/2 cup of oats to flour consistency

Preheat the oven to 375 degrees and start with one half cup of oats. Whirl them in the food processor until they have the consistency of flour.

add butter and honey

Add flour, salt, and baking soda into food processor and pulse until combined. Then add honey and butter which will turn the dry mixture into moist crumbs.

mix in egg white

Whirl one egg white into the mix.

dough log

Plop the dough on a piece of wax or parchment paper and firmly press the crumbs together. Roll the dough into a long log and wrap tightly in wax paper. Refrigerate for thirty to sixty minutes, until dough is just starting to firm up. If you want to make the log ahead of time, you can refrigerate the raw dough for up to two days but it will harden significantly so you’ll need to let it sit at room temperature for thirty to forty-five minutes until soft enough to slice.

lay on lined baking sheet

Cut rounds off log about 1/4 inch thick and lay on lined tray. Bake for twenty minutes, turning tray once, until biscuits are lightly golden at edges. Allow to cool completely before lifting off baking sheet and store in  an airtight container for up to one week.

oat biscuits | happyfoodbites

Below is your printable recipe with nutrition information included

oat biscuits
 
Prep time
Cook time
Total time
 
Serves: 24
Ingredients
  • ½ cup oats, ground
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 1 tablespoon honey
  • ½ cup unsalted butter, small pieces, softened
  • 1 large egg, white only
Instructions
  1. Preheat oven to 375 degrees.
  2. Whirl oats in food processor until ground to a fine flour consistency. Add all-purpose flour, salt and baking soda to oats and combine. Add honey and butter and whirl until moist pea-sized crumbs form. Finally mix in egg white.
  3. Press moist crumbs together to form a log with a diameter of about 2 inches. Wrap log tightly in saran wrap and refrigerate 30 to 60 minutes or until just firm enough to slice. Carve rounds from the log ¼ inch thick.
  4. Lay biscuits on a lined baking sheet and bake 15 minutes or until lightly browned at edges.
  5. Store airtight for up to a week.
Nutrition Information
Serving size: 1 biscuit Calories: 38 Fat: 3 Saturated fat: 2 Unsaturated fat: 1 Trans fat: 0 Carbohydrates: 3 Sugar: 1 Sodium: 36 Fiber: 0 Protein: 1 Cholesterol: 7

Inspired by LCBO

Human beings are works in progress who mistakenly think they are finished.

Dan Gilbert, Stumbling on Happiness


  1. Want to see which country aligns most closely with your values? Check out PBS.org 

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