Written by Barbara J. MathisonPop’ems/Nuggets
These are a great snack for young and old! They can be made a little bigger but don’t have the same texture. I take them traveling, on the plane or wherever. They also freeze well, too!
2 cups water
1/4 cup Tamari Sauce
1/3 cup finely chopped walnuts or pecans
1 Tbs nutritional yeast
1 tsp garlic powder
1/2 Tbs dried sweet basil
1 tsp onion powder
1 tsp dried sage
1/2 tsp Spike-no-salt, or Costco Organic NO Salt, option
salt and black pepper to taste
2 cups whole grain rolled oats / gluten free or not
1. Add all ingredients except oats to a medium sauce pan. Bring to a slow boil over medium heat. Stir in the oats. Turn off heat. Cover and set aside until cool enough to handle. Fill 1 inch scoop solid to level – place on parchment paper about 1/2 inch apart. Flatten with the back of a wet fork (dip fork in cold water after flattening each nugget – this works faster and easier – also dipping scoop in cold water between every 2 or 3 nuggets – shake off excess water).
2. Bake at 350 for 16-20 minutes on each side and are a little crispy, take out of oven and quickly turn over, put back in oven to cook the other side. Serve with dip of choice (mustard or BBQ sauce) or eat plain. Yum! Pop ’em …Better than Chicken Nuggets and better for you!!
Yield: 60
Tips
The 1 inch cookie scoop is the best.
Parchment paper can be wiped off and used at least 3 times, especially for this recipe.
Source
Author: Barbara J Mathison, CHC, www.nutritiousway.info
Barbara J. Mathison changed her life and body when she became vegan at age 63, losing weight and gaining health. She now dedicates her life to her company, Nutritious Way, and spreading the word about the incredible benefits of the whole food plant-based lifestyle.
