Tag: oat

  • Golden oat milk

    Golden oat milk

    A winner combo: homemade oat milk with turmeric (kurkuma).

    The health benefits of turmeric are abundant, just search the web and you’ll find lots of info. One of the favorite ways of taking it, is the famous drink ‘golden milk’: a mix of milk (any kind) and turmeric with added oils and black pepper for better absorption by the body.

    The recipe is simple: to my 15 minute oat milk (recipe here), simply add a tablespoon of turmeric, a tablespoon of santen (coconut cream, or use half a can of coconut milk, or fresh of course if you are somewhere tropical) and a few twists of fresh black pepper.

    After blending and passing the milk through a sieve, add honey/agave syrup/any other sweetener (I use honey and vanilla sugar) to bring the sweetness to your liking.

    I even like to add this to my coffee sub! Or simply drink as is, a small glass a day, especially when your throat aches as turmeric is a master infection killer when used topically.

    One last advice: this stuff is used for cloth dyeing and with good reason. It stains like mad. Wear something old ;).

  • Oat milk

    Oat milk

    Cheap and simple. Once you get the hang of it, it will only take 15 minutes to make a liter (or more) of delicious oat milk, way cheaper than any store bought brand will bring it to you.

    What you’ll need: a fine sieve (I use the one from my tea pot, it’s about 8cm in diameter and perfect for the job), a blender, a bowl and a glass bottle for storage.

    Ingredients: oats, water, sweetener (dates, figs, banana, honey or sugar, for example), salt and optionally vanilla or vanilla flavoring.

    I use 1 cup of oats and 5 cups of water, which amounts to exactly one liter in my blender.

    Then I add 3 figs or 5 dates, a bit of salt and two teaspoons of vanilla flavoring.

    Start only with the oats, water and sweetener. Blend for about 30 seconds. Not too long or it will be slimy. It doesn’t have to blend ‘all the way’.

    Pour a tiny bit of the mixture through the sieve into a big bowl. Taste, then add salt and vanilla to taste, blend for another few seconds and then pour all of the mixture into the bowl through the sieve, scraping the bottom of the sieve with a spoon.

    Transfer from the bowl into a clean glass bottle and store in the fridge for up to three days.

    I use the oat residu to add to my overnight oats (see recipe below). The fruit content even helps with the predigestion of phytic acid, as explained in that blog post :).

  • Carrot ginger oat sweetbread

    Carrot ginger oat sweetbread

    This one started with a quick experiment that turned out exceptionally well :). Since then, I’ve been adding and subtracting ingredients to tweak it to near perfection. Next time, I’ll use yeast instead of baking powder, as that is more natural.

    Recipe for carrot ginger oat sweetbread

    • 1 cup of oats, ground into flour
    • 1 half cup of whole grain wheat
    • 24 grams of vanilla sugar (3 typical 8 grams sachets)
    • 1 sachet of baking powder (or enough for the amount of flour, check label)
    • 1 half big carrot
    • 1 thumb sized piece of ginger
    • 2 eggs, beaten
    • 1 half banana in small pieces (or use figs, I haven’t yet but imagine they’d work even better with the carrot!)
    • 1 handful of crunched nuts & raisins mixture

    Thinly grate or finely chop the carrot and ginger. I use the herb chopper of my immersion blender (staafmixer).

    Combine the flours, vanilla sugar and baking powder. Add the eggs, half a cup of water (careful! You can always add more), carrot and ginger and mix. The mixture should be thick and slightly running. Spoon in banana pieces, crunched nuts and raisins to taste and put in the oven at 180 degrees for 30 minutes.

    Serve topped with honey and cinnamon (don’t forget, it really boosts the flavors!)

    Lovely, right?

  • Blueberry banana overnight oats

    Blueberry banana overnight oats

    A new craze: overnight oats with topping. Dear friend Eva (check her out here: evennaareva.com) served it last week when we had breakfast together.

    The basics: soak oats overnight in water or some ‘milk’ (almond, rice, coconut). When using water, you may find that adding a bit of honey and salt or vanilla sugar may improve the taste. I like to add dried coconut and chia seeds as well and leave that in the fridge overnight.

    Good to know: oats contain phytic acid (fytinezuur), which inhibits the uptake of nutrients in your body. So phytic acid is not something we want. Actually, the whole idea of overnight oats is to pre-digest them, making them more beneficial for the body. Adding acids such as fresh fruits, a squeeze of lemon juice or apple cider vinegar to your oats before soaking overnight will aid this pre-digestion and hence help you benefit more from the other foods you eat! Many overnight oat recipes skip this, but it is actually pretty essential to the whole thing ;).

    Next morning, add toppings to your liking. My favorites from this recipe: apple, banana, blueberries, nuts, raisins, flaxseed and pumpkin seeds. Super nice bonus: thick coconut milk. But I keep that one for extra special mornings :).

    Recipe for blueberry banana overnight oats:

    In the evening, mix together:

    • Oats
    • Chia seeds
    • Coconut
    • Water or veggie ‘milk’
    • Optional: salt/honey/vanilla/sugar/some syrup/cinnamon
    • Something acidic (I use lemon juice)

    Next morning, add:

    • Freshly cut fruits (apple, banana, blueberries)
    • Raisins
    • Seeds and nuts
    • Cinnamon
    • Cacao

    There are no measurements here as I truly don’t measure often. Just play around and you’ll be fine!

    When in doubt about the amount of fluid, here’s a hint: you can always add but it’s hard to discard (well and just a pity).

    Hmmmm ?