I have been eating these oats for just over a year now, they are gentle on my tummy and taste just like ordinary oats (without the discomfort). I love having them with warm milk, brown sugar and a little bit of cinnamon.C. Lawrence
Thursday, 28 May 2015
I have only been eating the GF Oats for about a week and have found that I have no stomach upsets and a clearer head. These oats are a high quality product with a better flavor than others I have tried. I like turning them into oat flour for muffins and they are great as porridge with cinnamon and honey
Wednesday, 27 May 2015
· 250g Whole meal Spelt Flour
· 250g GF Oats
· 125g Rapadura sugar /brown or coconut sugar
· 1 tspn Himalayan salt
· 2 tspns baking powder
· 250g unsalted butter
· 1 tbspn milk or water
Combine all of the dry ingredients into a food processor or Thermomix . Pulse or blend until combined. Add the butter bit by bit and mix to form a dough. Add the milk or water to finish.
Wrap the dough in glad wrap and transfer to the refrigerator for about an hour.
Bring the dough back to room temperature. Prepare your oven to 180oC/350oF.
Lay out some greaseproof paper and place 1/3 of the dough on. Flatten with your hand and with another piece of greaseproof paper on top, use a roller to roll the dough as flat as you can. You may need a little extra flour if the dough is sticking to the paper.
Cut out the biscuits with a cookie cutter and place evenly on a prepared tray.
Bake for approximately 10-15mins.
WARNING: These babies are delicious, and you will probably eat far too many.
Tuesday, 12 May 2015
Soaking your Oats provides a better start to your day this Winter
May I start by quoting from my bible, Sally Fallon’s Nourishing Traditions, to explain why soaking your oats can be very important especially if we have poor digestion and gut problems, which is generally the case when consumers are sourcing GF Oats in Australia.
All grains contain phytic acid (an organic acid in which phosphorous is bound) in the outer layer or bran. Untreated phytic acid can combine with calcium, magnesium, copper, iron especially zinc in the intestinal track and block their absorption. This is why a diet high in unfermented whole grains may lead to serious mineral deficiencies and bone loss. The modern misguided practice of consuming large amounts of unprocessed bran often improves colon transit time at first but may lead to irritable bowel syndrome and, in the long term, many other adverse effects. Soaking allows enzyme, lactobacilli and other helpful organisms to break down and neutralize phytic acid. As little as seven hours of soaking in warm acidulated water will neutralize a large portion of phytic acid in grains. The simple practice of soaking cracked or rolled cereal grains overnight will vastly improve their nutritional benefits.
Often, we don't have the enzyme to break elements of certain foods, which often results in stomach pain, indigestion, and constipation and over time mineral deficiency or worse.
What is Phytic Acid?
Plants store phosphorus in their tissues, including their seeds and bran, as phytic acid. When this compound is consumed through the foods we eat, it inhibits the absorption of essential minerals, such as calcium, magnesium and iron.
That’s because phytic acid binds with these minerals to form phytates. Humans don't have the necessary enzymes in their system to break phytates down, so essentially a fair amount of the minerals pass through our small intestine without being absorbed.
How to Reduce Phytic Acid is in Oats by soaking
There are a couple ways to reduce phytic acid in oats to boost your body’s mineral intake while enjoying a bowl of oatmeal. The main method is to soak the oats 12 hours or overnight in water or your choice of milk using the same ratio of liquid to oats as you normally would to cook them. Soaking activates an enzyme in the oats called phytase that naturally breaks down phytic acid.
I would highly recommend soaking your GF oats if you are following a gluten free diet.
We have some delicious suggestions for Overnight Oats in our Recipe Database on www.wheatfree.com.au - The Home of GF Oats in Australia.
½ cup or 40g GF Oats
½ cup or water, milk or alternative liquid
pinch of salt
½ tspn of cinnamon
1 dspn of coconut oil
½ grated apple
1 tspn of slivered almonds
1 tblspn of maple syrup
In an air tight jar place your oats, liquid and pinch of salt. You can also of course presoak them in the pot you are going to cook them in in the morning.
Tip: I strongly advise to NOT use a microwave and destroy the nutrition in this bowl of goodness. It cooks so fast anyway because it is presoaked. I also use a jar with a line pre drawn on it so I can add ingredients each night without measuring. Leave this to soak for approximately 4 hours or ideally overnight.
In the morning add to your pot the coconut oil, melt then tip in your oats. If you have already soaked your oats in the pot then just wait until the oats have heated and then add the coconut oil.
Add in extra water if the mixture starts to dry out. Stir regularly, it really takes only 2-3 minutes to cook.
To serve, pour the porridge into a bowl top with grated apple, nuts and cinnamon and drizzle with the maple syrup. Add additional milk alternative if you wish.
Don’t eat too fast, this is delicious and nutritious.
You can really add any flavours you want, it’s endless and of course you can have it cold. Here are a few of my favourite combinations. There are more here at 19 Overnight Oats Recipe Ideas.
· Blueberries and Seeds Overnight Oats
· Banana and Walnuts Overnight Oats
· Berries and Yoghurt Overnight Oats
· Strawberry and Chia Seeds Overnight Oats
· Coconut and Mango Overnight Oats
Order your GF Oats here