wholegrain

A simple probiotic recipe with no starter cultures! Slightly sour, deeply delicious, and oh-so nutritious.

Fermented Oats (Wild Method)

Oats (Groats

Water

Grind.

Grind the oats and add to the bowl. Any method will work (even clean hands), as long as it releases the starches.

Add tepid water.

Add your tepid (chlorine-free) water to the bowl. This should ideally be room-temperature to lukewarm, but not hot.

Stir in 2tbsp ACV.

Stir in 2 tablespoons of apple cider vinegar.

Set bowl aside.

Place bowl in a warm place. The countertop or - especially in winter - somewhere like on top of your fridge.

Cover.

Prep

Check and stir.

Check the oats and stir daily. This stage takes on average 1 to 3 days for optimal results.

Keep submerged.

Fermentation

Enjoy.

Eat uncooked or cooked. Simply strain, add water or milk of your choice, season, and cook as normal!

Scroll down for recipe ideas!

Digging In!

Quick and easy to make, these fritters will easily become a dinner table favourite.

Ricotta and mint fritters

fresh ricotta

(25 grams) finely grated parmesan

mint

mint leaves, chopped

baby spinach

garlic clove, crushed

egg, lightly beaten

(50 grams) wholemeal flour

(125 milliliters) extra virgin olive oil

tsp wholegrain mustard

tbs apple cider vinegar

sugar snap peas, blanched, refreshed

watercress sprigs

avocado,

Micro cress and fresh mint leaves, to serve

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5348771529001-5770929399001

Perfect gluten free bread made in a bread maker. This loaf uses a carefully-developed blend of wholegrain and starch flours. Soft and light for sandwiches. Perfect for toast. Stays fresh and soft for several days. Makes 1 large loaf. Optional Dairy Free.

Gluten Free Bread-Maker Wholemeal Bread (with Oats)

200 g Gluten Free Alchemist Rice Free Flour Blend B

g tapioca starch flour

oat flour

g milled flax seed

35 g ground psyllium husk (grind finely

g fine sea salt

g milk powder/coconut milk powder

g INSTANT Easy Bake fast action yeast

eggs

g sunflower

g honey

g lemon juice (= 1 tsp)

325 g hand-warm water (or milk (dairy

Accurately weigh and mix together all the dry ingredients (except the yeast) and set aside. TIP : weigh into an airtight container and shake vigorously.

Put the pot/sachet of yeast next to the mixed dry ingredients so that it is not forgotten.

Dry Ingredients

Weigh all the wet ingredients into a large bowl and whisk through to combine with a hand whisk.

Wet Ingredients

Prepare the bread-maker, making sure the paddle is in place.

Transfer the wet ingredients to the bread-maker. (scrape the sides of the mixing bowl with a spatula to make sure all ingredients are fully transferred).

Add the yeast to the dry ingredients and give a quick mix through.

Add the dry ingredients to the bread-maker bowl on top of the wet ingredients.

Set the bread-maker to GF setting (I use &#039;medium crust&#039;) and press &#039;start&#039;. (See NOTES re optional removing of paddle part-way through cycle).

Enjoy a cup of tea and read a magazine while your bread bakes, enjoying the smell of freshly yeast-baked loaf.

Once baked, remove from the bread-maker and carefully slide/jiggle out sideways to avoid squashing the top. Cool on a wire rack.

Carefully remove the paddle (if stuck inside) once cool.

Bake in the Bread-Maker

A hearty side-dish or vegetarian main dish. Barley, lots of greens with lemon and garlic for a little kick.

Barley with Lemon and Kale

pearl barley

salted water - a least 1 quart

kale

olive oil

onions (finely chopped)

garlic

red pepper flakes

lemon

juice lemon

Bring 1 quart of salted water to a boil in a medium sized sauce pan, add barley and cook until tender. About 45 minutes. To drain pour water and barley through a large mesh sieve and set over the pot (off the heat) to drain completely while you prepare the rest of your ingredients.

Cook barley

Meanwhile, heat a large saute pan over medium heat. Add 1 tablespoon olive oil and then the chopped onions. Saute onions until soft and slightly caramelized. This will take about 10 minutes. Add garlic and saute for another minute or two. Toss in hot pepper flakes, stir a bit, then add kale (it will seem like so, so much kale, but it will cook down). Continue to saute until the kale is tender and wilted - 5 to 7 minutes - then remove from heat.

In a large bowl, or in the cooling saute pan, toss barley, kale and lemon zest together. Sprinkle with lemon juice and season with salt and pepper to taste. Drizzle with a little of your favourite rich tasting extra virgin olive oil and serve.

For the kale:

Smoked fish pate with gherkins and dill

150 g Smoked fish, bones removed (Main)

g Cream cheese

½ Lemons, zest and juice

Tbsp Dill, chopped,

Lemon

Place the fish, cream cheese, lemon and dill into a food processor. Whizz until well combined but still a little chunky.

Season with salt and pepper. Serve on Huntley & Palmers Wholegrain Rice Crackers with a dill sprig, baby gherkin and a squeeze of lemon.

Top 5 wholegrain recipes from across the web

The most viewed wholegrain recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fermented Oats (Wild Method)

Ricotta and mint fritters

Gluten Free Bread-Maker Wholemeal B...

Barley with Lemon and Kale

Smoked fish pate with gherkins and ...

Top 5 wholegrain recipes from across the web

The most viewed wholegrain recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fermented Oats (Wild Method)

Ricotta and mint fritters

Gluten Free Bread-Maker Wholemeal B...

Barley with Lemon and Kale

Smoked fish pate with gherkins and ...

The most viewed wholegrain recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine