A Venezuelan/Colombian Staple with a twist
BREAKFAST | LUNCH | DINNER
They are an oaty heart healthy version of the classic arepa and a perfect landing zone for ANYTHING!
Avocado / Salad / Beans / Vegan Cheese / Sautéed Veggies / Hummus
Like all things I make, the recipe is a loose translation, and can be taken lightly. Dump, estimate, season, and change it up to however you are feeling. With this you can add a gluten-free flour if you choose, I've used almond or cornmeal in the past, or even make them a sweet treat instead of salty. Sometimes if I add too much water, cooking them onto a skillet works best, like a pancake. Have fun and don't stress!
4 cups oats
2 tsp chia
2 tsp flax seed or meal
1 tsp salt
Preheat oven to 420 degrees.
Add all dry ingredients and stir. Slowly add water bit by bit and combine the mixture with your hands. This helps it all message together and allows the water to absorb. It will become a sticky mixture that you can loosely form into thick discs. Place them on a skillet pan or griddle and cook until golden and firm on each side. Place them in the oven - straight on the rack is good. Let them cook for about 10 minutes so they are crispy on the outside and firm all the way through. When you take them out you can split them from the edge with a knife or spoon. Think like a pita bread... And then stuff them with any combination of yummy goodness.
We hope these find a warm and comforting place in your heart like they do ours. I really don't know what life would be without this easy and filling go-to option that is so cheap to make!