Oats & Flax Seed Crisps

• 2/3 cups Rolled Oats
• 1/2 cups Flax Seeds
• 1/3 cups Flaked Or Shredded Coconut
• 2 Tablespoons Black Sesame Seeds
• 2 Tablespoons Coconut Flour
• 1 Tablespoon Finely Chopped Candied Ginger
• 1 teaspoon Ground Cinnamon
• 1 pinch Salt
• 3 Tablespoons Coconut Oil, Melted
• 1/4 cups Maple Syrup
• 1 teaspoon Pure Vanilla Extract
• 1/3 cups Almond Milk

1. Preheat oven to 350u0b0 F. Line two baking sheets with parchment paper or silicone mats.
2. In a large bowl, mix all the dry ingredients together (oats through salt).
3. In a small bowl, mix the melted coconut oil, maple syrup and vanilla. Add this mixture to the dry ingredients and stir until everything is well incorporated.
4. Add the almond milk to the mixture and stir well. You will end up with a crumbly "dough".
5. Scoop out tablespoon-sized scoops of the mixture and transfer to the baking sheet, leaving several inches in between. Flatten the scoops slightly so they are nice and thin.
6. Bake the crisps for about 15 minutes, but start checking the crisps at about the 11-12 minute mark. If they have browned significantly, take them out of the oven. Let the crisps cool and enjoy!
7. Notes:
8. - Inspired by Nutrition Stripped.
9. - Feel free to substitute the coconut flour and sesame seeds for ingredients you can find in your kitchen.

rolled oats, flax seeds, coconut, black sesame seeds, coconut flour, candied ginger, ground cinnamon, salt, coconut oil, ubc, vanilla, almond milk

Taken from tastykitchen.com/recipes/desserts/oats-flax-seed-crisps/ (may not work)