17/07/2024
A bit of what our American friends call homesteading. Trying to move towards a plant-based diet and away from processed foods sometimes leads to contradictions. Milk, that comes straight from the cow is less processed than soya milk made in a factory, not to mention cheaper. My contribution towards squaring this circle is surprisingly simple: convert porridge oats into oatmilk and oatcakes.
Here's the recipe:
Put one cup of porridge oats in a blender with 4 cups of water. Add a pinch of salt and something to sweeten. I used homemade jam. Blend until smooth and strain through a fine sieve. Bottled, the oatmilk will probably last a week in the fridge, but we drink all ours way before that.
Put the contents of the sieve in a mixer and add flour until it makes a stuff dough. Roll out, and cut into oatcakes. Bake for 30 min at 180c, turning over half way.
I transformed one mug of oats into a litre of oatmilk and 24 oatcakes. If you are on a tight budget that is way cheaper than the supermarket alternatives.
