Pizzazy Oats N Eggs Crust, Cracker, or Crouton

1 large egg
3 egg whites
1 chopped onion
1 grated carrot
1 c. chopped mushrooms
1 c. spinach
salt & pepper
dukar or Greek or Italian seasoning
1 c. old fashioned rolled oats
2 T. hemp or chia seeds
2 T. sunflower or pepita seeds.

Seed topping: You can pulse the seeds in a food processor. Work for 1/2 cup. Nuts can be added to the seed topping. Pecans or cashews are tasty.

I like this crust/cracker spread with yogurt and topped with grated apple and raisins.

I like a piece spread with hummus and topped with vegetable stir fry. One choice was mushroom, onion, tomato, black olive, garlic, and artichoke. Yumm!!

You could also spread with tomato sauce and top with that same veggie stir fry.

I'm trying it next as a crust pressed into a pie pan, baked first before adding a quiche filling.

Kick it up for a party and cut the crust after you bake it into triangles and use them for the base of your appetizers.

Use as a crunchy accompaniment for soup or salad.
Crumble for croutons.

You could take the basic oats and eggs and head toward a fruit crust by adding grated apple, raisins or other dried fruit, and your favorite nuts on top instead of seeds. Delicious on frozen banana soft serve "ice cream." You could even create a "fruit cream sandwich" with a fruit/nut cracker.

Place all veggies in a food processor with seasonings. Pulse until pieces are uniformly small.

Add 1 egg and 3 egg whites. Pulse
Stir in 1 c. old fashioned rolled oats.

Pat out onto a large pizza pan, covered with parchment paper. If your mixture has produced a lot of liquid (usually from the onion and/or mushrooms), sprinkle with hemp seeds. Sprinkle top with pepita or sunflower seeds and press into mixture.

Bake at 350 - 375 for 30 -45 minutes. You are going for a crispy, golden crust.

Serving Size: 1/4 crust