Get Inspired

Ingredients . . .

• 100g plant-based butter
• 250g porridge oats
• 1 tbsp chia seeds
• 100g Applewood Vegan® Block, grated
• Egg alternative, beaten
• Small bunch of chives, snipped
• 2 tbsp mixed seeds (we used a mix of pumpkin, sunflower and sesame seeds)

Method . . .

• Preheat the oven to 170°C.
• Mix all the ingredients together in a mixing bowl using your hands until a dough is formed.⁠
• Roll out the dough to a thickness of 5mm, then use a round cutter to cut out the biscuits.
• Cut out the centre of half of your circles.⁠
• Place the biscuits onto a floured backing tray and bake in the oven for 10-15 minutes or until golden and crispy.⁠
• Once cooked and cooled, place a small spoon of tomato salsa in the centre of each biscuit that is a full circle (not the ones with holes in them).⁠
• Place the biscuits which have the centre cut out, on top of the salsa and push down gently.⁠
• Serve and enjoy immediately!