Fermented oats – Miso Porridge
or bound for beautiful baking
1. Pour 4 cups of raw oats (quinoa flakes etc.) into glass bowl and fill with best-quality clean water until oats are covered
2. Add 8 tablespoons of kefir
3. Add 2 tablespoons organic buckwheat flour
4. Stir thoroughly.
Cover with plate / cloth and let sit at room temperature for 24 hours
5. Drain and rinse thoroughly (most of the buckwheat flour will rinse out) and you will notice the oatmeal composition has been drastically altered. The oats appear to be ‘broken down’ or pre-digested.
6. Now you can cook and prepare as desired.
Here is a starting point
Add 4 organic eggs, half small block of melted pasture butter (the more butter, the more ‘mushy’ the end result … the less butter, more dough consistency, so consider this based on your preferences), can substitute with kefir butter, vanilla, a dash of cinnamon, a handful of fresh blueberries and/or strawberries, optional dash of honey.
Mix well, pour the oats into a casserole dish, and bake for 35-40 minutes.
A simple bowl of kefir over night soaked rolled oats/ amaranth/quinoa flakes finished with a tad of miso, then topped with a load of minced chives, activated walnuts, baby radishes, and a thread of kefir cream.
Muesli was introduced around 1900 by the Swiss physician Maximilian Bircher-Benner for patients in his hospital.
Soak organic oats in liquid milk kefir and yoghurt to cover overnight with grated apple, cinnamon, vanilla and berries, coconut oil.
The flavour will keep on improving.
It is easy to store in small glass bottles in the fridge for a quick breakfast or snack.
In a medium glass jar, add ½ cup old-fashioned or rolled oats (not instant), ½-1 cup liquid such as kefir, and ½ cup of any chopped or grated fruit (banana, apple or pear).
Additional optional ingredients include a few tablespoons of yoghurt, 1-2 tablespoons of chia/flaxseeds, seeds/nuts, or any spices and a dash of coconut oil.
Tightly screw on the lid and shake the jar vigorously until all ingredients are incorporated well.
Refrigerate overnight or for at least four hours.
The oats will soften and the mixture will thicken into a pudding-like texture.
These are oats that have been ground to a flour-like consistency.
Although it may be tempting to substitute oat flour for regular flour in baked recipes, keep in mind that oat flour lacks gluten, a crucial component that adds structure, moisture, and volume to a baked product; without it, cookies would crumble and breads would become dense and lack volume.
However, oat flour can add chewiness to cookies and a boost of nutrients to breads.
Substitute 25-30% of flour in a recipe with oat flour for best results.
1 3/4 cup oat flour
1 tablespoon milk kefir / baking powder
1 teaspoon sweetness – unrefined sugar
Dash of powdered lacto fermented brine / salt
1 cup milk
1 1/2 tablespoons of coconut oil
dash of vanilla powder
Mix all wet ingredients in a bowl and whisk together
Mix all dry ingredients in another bowl and mix well
Add wet ingredients mix to dry mix and mix until well combined
Heat a griddle pan and carefully apply a little oil on the griddle surface
Pour 1/4 cup circles
Cook until golden brown on both sides – 1 -2 minutes each side.
Serve with maple syrup and season fruits
Oats are also delicious in savoury dishes.
An example is replacing rice in risotto with whole oat groats or steel-cut oats.
Typically, the oats are first toasted for a few minutes in hot oil with aromatics like shallots or diced onion.
Then stock and/or water are added, 1 cup at a time, stirring well after each addition, until the oats are cooked (about 25 minutes).
Other Oat Hacks
Add ½ cup dry old-fashioned oats to batter, such as for muffins, breads and cookies and to meat and nut loaves.
Love and bacteria, Xo, Lynnie