Wednesday, 25 February 2015

Beat the Price Rise

We have been living on the lovely wave of a high priced Aussie Dollar for several

years now, which has enabled us to be able to deliver our Uncontaminated Oats

to you at the lowest rate possible.

Unfortunately the steady decline of the dollar has led us to have to re-price our

GF Oats to enable us to keep this fabulous on the shelves for you now and in the

future.

We wanted to give you plenty of warning and have the chance to “Beat the price

Rise” and stock up your pantries before the colder months set in.

Both the 500g and the 2kg are listed to rise by 45c each.   This price rise will take

effect on the 5th March.

Order your GF Oats today.

Wednesday, 18 February 2015

What’s the Difference between Quick Oats and Whole Oats?

Consumers often ask us, “What’s the difference between quick oats and whole oats?”  Although the
nutritional value and fibre content are largely the same with both forms of oats, the difference lies in how the oats are processed. This affects the oat’s texture, cooking time and shelf life.  A little bit of information about oats will help to further answer the question.
Whole Oats
Oats are cereal grains and like other grains, after harvest the inedible stalks and hulls are removed. What remains are the unrefined whole grains called oat groats or whole oats. They contain the bran, the germ and the endosperm. These kernels can be eaten whole, but they take a long time to prepare and cook.  Many consumers describe the texture as chewy. For these reasons, whole oats are milled into a variety of forms, such as quick oats.  But that’s not all.
What’s interesting and rather unique about oats is that unlike other grains—the processing of oats does not remove most of the oat’s bran and germ where much of the nutrients and fibre are concentrated. Because these wholesome parts of the oats are not eliminated, refined oats contain largely the same nutritional value as whole oats or kernels.  So, how are quick oats processed?
Quick Oats
The processing of quick oats is similar to that of rolled “old fashioned oats”.  Whole oats or kernels are steamed, rolled out to flatten them  into flakes and dried. Quick oats are typically steamed longer or rolled thinner than old fashioned oats. This increases the surface area to reduce cooking time which, of course, is why they’re called “quick oats”.  Another added benefit resulting from refining is that the nutritious oils in oats are stabilized, which  increases  the shelf life compared to that of whole oats. 
All in all, the important thing to keep in mind is that quick oats are whole oats. Even though quick oats are refined, their nutritional value remains essentially the same as the whole kernels. The difference is: Quick oats have a different texture which is creamier, they stay fresher longer and they cook much faster than whole oats.
Gloriously Free Uncontaminated Oats are referred to as Old Fashioned Steel Cut Oats, 100% wholegrain naturally rolled.  Soy Free, Wheat Free, Nut Free, Uncontaminated from the gluten found in wheat, rye and barley.
Order your now in a variety of packages www.wheatfree.com.au

Thursday, 5 February 2015

Chia, Date & Cashew Muesli Bars - using a Thermomix

--> Ingredients:
 
250g (2.5 cups) GF Oats 
35g (1/2 cup) shredded coconut
80g (1/2 cup) raw cashews, roughly chopped
40g (1/4 cup) pepitas
2 tblspns chia seeds
1 ½ tspns ground cinnamon
110g (2/3 cup) dried pitted dates, chopped
60ml (1/4 cup) vegetable oil
2 tblspns brown sugar
175g (1/2 cup) honey
1 tspn vanilla extract
1 egg, lightly beaten

Method:

Roughly chop dates and cashew in the Thermomix for 10sec on speed 5.
Set aside into another bowl.
In the Thermomix add the butterfly attachment. Combine coconut oil, coconut sugar, honey and vanilla ingredients, mix for 2 minutes /120oC on a low speed.  Add in lightly mixed egg and blend for 10 seconds on speed 2 or until well combined.

Add in all other ingredients and mix for 2 minutes on low speed or until all ingredients blended together.

Add to a prepared tin.  Press the ingredients firmly into the pan and bake for approximately 30 minutes in a 140-oC preheated oven.

Wait 5 minutes and cut with a pizza cutter knife into desired bite sizes.


Let slice completely cool and harden then transfer into storage container.

Recipe inspired from Taste.com.au