Soak the fenugreek seeds in plenty of water overnight. This step is very important to remove the bitterness from the seeds and to activate them. If soaking for more than 12 hours, change the water.

Drain and rinse the seeds. Place the seeds and the liter of water in a small pot. Bring to a boil and then simmer for about 5 minutes with the pot partially covered to prevent excessive evaporation, keeping it at a low boil. Let cool, then strain, reserving the softened seeds. Set aside one cup of this decoction for the crackers. The rest is ready to drink as an infusion, full of benefits.

From the infusion, set aside one cup of liquid and soak the oats in it. Add the cooked and well-drained seeds, the salt, and I also added a pinch of ground fenugreek. You can also use any other spice you like. Let it sit for at least half an hour. It will thicken as the oats absorb the infusion.

Bake in a preheated medium oven for about 20 minutes or until they start to brown.