By Lynnie Stein / March 5, 2021

Oats

Fermented oats – Miso Porridge

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.

Miso Porridge

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.

Love and bacteria, Lynnie xo

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© 2021 Lynnie Stein