Raw vegan avocado-almond patties with oat flakes

These raw vegan avocado-almond patties with oat flakes and flax seeds are healthy, delicious and quick to prepare.

Serving information: The specified amount for 3 portions makes 6 medium-sized patties and is sufficient for 3 people as a side dish, for example with a salad, such as the parsley salad with tomatoes and lemon juice or the radish salad with apple and lime dressing.

Nutritional profile: According to GDA guidelines, one portion of this recipe covers more than the average daily requirement of omega-3 fatty acids. The essential trace element manganese is covered by over 75% and copper and vitamin E are covered by over 50%. In addition, the patties contain a good ratio of omega-6 to omega-3 fatty acids at 2:1, which clearly complies with the recommended maximum ratio of 5:1.
Read more at: Vegans often eat unhealthily. Avoidable nutritional errors.

Almonds: Sweet almonds are ideal as a snack, in muesli ( pea muesli), or as a topping for salads. Sweet almonds contain relatively high levels of vitamin E and vitamin B₂ (riboflavin) and, like other nuts, are rich in manganese.

Flaxseed: Flaxseed has a slightly nutty taste and a fat content of 40%. It contains around 50% of the polyunsaturated omega-3 fatty acid alpha-linolenic acid (ALA), making it the highest concentration of omega-3 fatty acids of all known vegetable oils.

Oatmeal: Oatmeal has a high protein content and contains many essential amino acids. It is also rich in vitamins and minerals, although the vitamin content may be reduced depending on the treatment (heating). This recipe can only be accepted as raw food if you use raw quality oatmeal.

Avocados: Avocados have a higher fat content than many other well-known fruits and vegetables. They are also rich in potassium and unsaturated fatty acids, although the ratio of LA:ALA is not optimal at 15:1. For information on preventing browning and storage, see Tips.

Oats and gluten: Those who suffer from gluten intolerance (celiac disease) are only intolerant to gliadin, not glutenin. Those affected must therefore avoid classic grains such as wheat, but can eat oatmeal to a certain extent. In this case, however, it must not only be ensured that the oats are not contaminated with wheat and other grains containing gluten, but they must also be specially cleaned. Corresponding oats are available in stores as gluten-free oats.

Processing avocados: It is advisable to process avocados immediately after cutting them, otherwise they will turn brown. The cut causes a break in the affected cell walls, which exposes the released ingredients to the oxidation process. This in turn causes the flesh to turn brown.
Prevent browning: Avocados will not turn dark if you moisten them with lemon or lime juice.

Make your own oat flakes: To do this, use oat grains and crush them in a flake crusher. It is not necessary to soak them beforehand. However, you should use freshly pressed oat flakes quickly, as they can taste slightly bitter due to the subsequent oxidation process with oxygen.