Oat

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Flour Power

Published March 9, 2012 by Polana Fowdrey

I do have a bit of an issue with “all purpose” things – how can something be good for everything?

Well, I have developed a type of raw “flour” that I can use for most things – generally in place of flaxseed (which I’m not terribly fond of) in cakes, crackers, granola etc.

Here’s my recipe for Most-Purpose Flour and two recipes using it.

MOST-PURPOSE FLOUR

Ingredients

Almond pulp (from making almond milk)

Oats

Maca powder

Baobab powder

Optional sweetener

Method

Dry the almond pulp on the dehydrator until it is really dry.

Place in the almond in the food processor, with the S-blade. Add some oats, a spoon of maca and a spoon of baobab.

Process until the mixture it a uniform texture and store in a sealed jar until use.

Quantities are vague for this recipe because it really depends on how much you have. I used about half-and-half almond and oats and a tablespoon of each of the superfoods.

For variation, try using other nut pulp, seed pulp, alternative superfood powders, etc…

Now for the recipes:

MACANOLA

Ingredients

Dried fruit (I used apricots, figs, cranberries, pineapple, plum and mango) soaked until nice and squishy

Most-purpose flour

Mixed seeds, soaked overnight or for several hours.

Method

Place the soaked seeds and fruit in a bowl and add sufficient flour to coat everything. Hang on to the fruit soak water for other recipes, but discard the seed soak water.

Spread the mixture over non-stick dehydrator sheets and place on rack in dehydrator on 115℉ overnight.

In the morning you with have a lovely crunchy granola which can be eaten as-is or as a cereal with milk.

Store in a sealed jar or box for up to a week.

CREPES D’AMANDE

These are like crispy, slightly wholemeal crepes.

They’re not light and fluffy as pancakes should be, but serve a similar purpose.

Ingredients for each crepe:

1 Banana

4 dsp/tbsp Most -Purpose Flour

A drop of water, fruit juice or fruit soak water

(multiply quantities to as many crepes as you want to make)

Method

Chop the banana and place in food processor

Add the flour and process with S-blade

Add liquid if required to form a smooth, just-pourable consistency/

Spread into a circle on a non-stick dehydrator sheet and dehydrate for 4 hours.

Flip and dehydrate for a further 2-4 hours until the right consistency is reached.

The crepe should hold together and roll around a filling without breaking.

Serve with your favourite filling.

I ate mine with cashew cream and fresh raspberries. They were absolutely divine!

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I Just Can’t Get Enough (of that raw fermented stuff…)

Published January 27, 2012 by Polana Fowdrey

So, I’ve done Kimchi, Sauerkraut and Water Kefir. I’ve bought live probiotic powder and turned my hand to raw cheese; what’s next?

Yogurt, of course! This is something I will find very useful in my raw dishes. (Especially at breakfast, where I’m trying out things-that-are-not-smoothies!)

I’ve been doing my research and decided that first I will try Oat Yogurt. I’ve not done this before, so it will be a 24 hour experiment. I will let you know how it turns out!

Here’s what I’ve done:

In a ceramic bowl, I mixed:

2 cups wholegrain oats (I only had rolled oats but whole oats would be preferable as they’ve not been processed.)

3 cups water

the contents of 2 probiotic capsules

I’ve stirred the mixture together and covered it. Now I need to leave it  to stand at room temperature for 24 hours.

Tomorrow night I will take a look and see whether the mixture needs blending to make it smooth and creamy, or whether it is fine as it is.

I’ll blog my results of this experiment tomorrow!

UPDATE: 24 Hours later.

I uncovered my oat mixture and to be honest it just looked like uncooked porridge. I tasted it and there was none of the sourness I have been led to expect.

I decided to blend the whole mixture and add a couple more probiotic capsules (the powder from the inside) and leave it in the bowl for another 24 hours.

So, a bit disappointing really, but tomorrow might yield better results. Patience Poli, patience…

UPDATE 2: Another 24 hours later.

The yogurt looks a lot more like yogurt now and is rather sour to taste – more like I was hoping for.

I gave it a good stir and it looked right, so I added some frozen strawberries, soaked cashews and dried cranberries.

I now have a lovely yogurty breakfast, which I will have in the morning.

UPDATE 3: The following morning.

Yum! This is delicious!

Now I know how to do it, here’s the recipe:

Fruity Breakfast Yogurt.

Equipment:

bowl, blender

Ingredients:

2 cups Oats

3 cups Water

4 Probiotic capsules

Strawberries

Cranberries

Cashew nuts

Agave Nectar

Method:

Soak the oats in the water. Add the contents of the probiotic capsules.

Cover the oats and leave for 24 – 48 hours at room temperature. This depends on the temperature of your home. It will take longer in Winter.

Soak the cashew nuts for several hours or overnight.

Blend the oat/water mixture and pour into a bowl.

Add the cashew nuts, strawberries and cranberries (these are to taste so no precise amounts are given.)

Add a little agave nectar to sweeten if required.

Serves 4 – 6.

Lemon Lavender Biscuits – A Raw Treat

Published January 13, 2012 by Polana Fowdrey

The weather here in the South of England is unseasonably clement and I can’t help but start thinking of Spring. My balcony is looking sad and in need of attention and I’m itching to get out there and start planting up my greens.

To get me in the mood and sustain all that activity, I’m going to make some of these biscuits, which just sing “summer” every time.

Lemon Lavender Biscuits

Equipment:

Dehydrator or fan oven, blender or grinder

Ingredients:

1 cup almond pulp from making almond milk (this works particularly well if the pulp has been subsequently dried and then ground into a flour, but this is not strictly necessary)

1 cup oat flour (rolled oats ground in a dry blender or grinder to make a fine flour)

2 dsp agave nectar (substitute your favourite sweetener if you prefer)

1 dsp mesquite powder (gives a lovely caramel depth to the flavour, as well as providing a nutrient boost)

1 dsp lavender flowers (I collect these in the summer and dry them for future use)

1 dsp purple corn flour (a superfood hit with the added benefit of imparting a gorgeous colour)

The juice of 1 lemon (organic, of course!)

Method

Mix everything together and shape into biscuits. Press a few extra lavender flowers on top for decoration.

Dehydrate for several hours until the biscuits are as crunchy as you like. They will go completely crisp if dehydrated long enough, but are equally delicious with a bit of chew.

The Biscuits of the Oat King

Published January 6, 2012 by Polana Fowdrey

Following on from my previous post, wherein I gave the recipe for a delicious purple smoothie, here’s what I do with that lovely purple pulp…

 

Take the pulp from a Purple People Pleaser

Add: 1 cup oats

1tbs sweetener of choice

1 cup sparkling water

1 tsp purple corn flour

1 handful blueberries

Mix everything together, either by hand or in a food processor. Try not to break the blueberries up too much – they add a lovely texture.

Leave the mixture to stand for 1/2 hour. This allows the dry ingredients to soak up the moisture and the sparkling water allows the mix to “rise” a little and you get a lighter biscuit.

Spoon the mixture onto a non-stick dehydrator sheet and dehydrate on 115F for several hours until the biscuits are soft and chewy.

Getting My Oats

Published June 10, 2011 by Polana Fowdrey

Today I made Oat Mylch – Here’s how:

I took a pyrex jug and put 1 litre of water inside (you could easily use a bowl instead)
I then laid a piece of muslin over the top.
I dropped 1 cup of oats into the muslin, so that they all fell under the water.

I also added 1 tsp honey, but this is optional
Then I placed a plate over the top and left them soaking for 1/2 hour.

After half an hour I removed the plate, gathered up the edges of the muslin and squeezed out the Oat Mylch. It comes out thick and creamy and is wonderful for the skin too!

After I’d squeezed out as much Mylch as I could, I put the oats aside (for later!) and poured some of the Oat Mylch out for our lunchtime smoothie!

Here’s the Oat Mylch. I made just under 1 1/2 litres this way. It needs stirring before use, but it is quite a versatile milk – not brilliant in tea though!
Lunchtime was upon us, so I made a delicious smoothie with:
1/2 pint Oat Mylch
1 mango (just the flesh!)
a handful of strawberries.
Blended together, they made the most gorgeous, rich, creamy, sunshiney drink!
Shown here with Chocolate Love Buckets!
Chocolate Love Buckets
I chopped the remaining strawberries into quarters and layered them in sundae dishes with a couple of Chocolate Love Bombs, (from a batch that turned out a bit soft, due to too much liquid and I’d kept in the freezer. Even mistakes can be utilised!)

 

Here is a delicious Chocolate Love Bucket!

 

Our delicious lunch. Imagine – eating chocolate for lunch, the healthy way. This is heavenly!

 

Mr H enjoying his chocolate Love Bucket. Mmmmmm. =)
Later in the day I was a bit naughty when we visited Mr H’s parents, because it is impossible to resist Mrs H’s delicious Okra Curry! It did get me wondering whether okra can be eaten raw, and whether I could create a raw curry? Hmmm… best get my thinking cap on.
Anyway, those soaked oats (you thought I’d forgotten about them, didn’t you?)
Baccus Gets His Oats
1 cup oats (soaked and Mylch squeezed out)
1 desertspoon (dsp) raw cacao powder
1 dsp carob powder
1 cup dried vine fruits (pre-soaked)
1 tsp ground cinnamon
1 tsp ground ginger
2oz (50g) coconut cream (you could use coconut oil if you prefer. I use the cream because it is cheaper!)
Mix it up, press into silicone moulds and leave to dry under a tea towel overnight.
In the morning (hopefully!) there will be some oaty chocoaltey cakes!
Night night… =)
PS… next day… here’s a pic:
… and they are yummy!
Originally published on http://www.pollyskitchen.blogspot.com
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