Spinach and Oat Grissini

Malzemeler

• 200g rolled oats

• 200g spinach (leaves only)

• 1 egg

• 1 tablespoon butter

• 1 tablespoon vinegar

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon red pepper flakes

• 1 heaping tablespoon black cumin seeds

Tarifler

1. Blend the oats in a food processor until they turn into flour.

2. Add the spinach and continue blending.

3. Melt the butter and add it to the mixture along with the vinegar.

4. Crack in the egg, add the spices, and mix until a soft dough forms.

5. Add the black cumin seeds.

6. The mixture should now have a soft consistency.

7. Spread it by hand on a baking tray lined with parchment paper, about 0.5 cm thick. (To prevent sticking, you can lightly oil your fingers with olive oil.)

8. Score the dough into grissini (breadstick) shapes using a knife.

9. Bake in a preheated oven at 200°C (392°F) for 15 minutes, then remove and cut the grissini completely.

10. Return to the oven and bake for another 15–20 minutes until crispy. (Optional: sprinkle sesame or more black cumin seeds on top before baking.)