Wholegrain garlic bites with sundried tomatoes

Gluten free multi wholegrain bites with soft and moist inside and slightly crunchy outside. These savoury bites with real hint of garlic are ideal as a snack, but it would go perfectly with mushroom or spinach soup.


¾ Cup porridge oats
½ Cup brown rice flour
½ Cup Almond flour
1 Cup water
¾ tsp Salt
¼ tsp Baking powder
¼ tsp Bicarbonate of soda
4 Garlic cloves, finely chopped
8 Sun-dried tomatoes, finely chopped
1 tsp Rosemary leaves, finely chopped


Pre-heat oven to 180°C/350°F/gas mark 4.

Soak porridge oats in water for 30 minutes. Add salt and mix. Then add brown rice flour, almond flour, baking powder and bicarbonate of soda to it and mix well.

Tip in finely chopped garlic, sun-dried tomatoes and rosemary leaves. Give it a good stir and combine well.

Line a baking tray with greaseproof paper. Spray the paper with oil to avoid sticking.

Wet both hands with water and divide the mixture into small bite size balls. Wet your hands before making each ball and place them on greaseproof paper, making sure there is enough gap between each ball.

Bake for 15-20 minutes or until tops are golden brown. Baking time may vary depending on the size of ball.

Allow to cool them on the paper itself for 5 minutes. Then transfer them on to a wire rack to cool completely.



Nutritionist Reading, Berkshire
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