Oct 1, 2010

Oatmeal Two Ways

Check out this way to make oatmeal . . . it's even better than the usual way. I got this recipe from Sally Fallon's Nourishing Traditions, an eye-opening book that I started reading two days ago. I'm not prepared to comment much about the book as a whole just yet, but try this oatmeal and get back to me, OK? Apparently fermenting grains is an ancient tradition that we should get back to, for nutritional reasons. I changed some of the wording for clarity.

Breakfast Porridge (adapted from Nourishing Traditions, p. 455)

Serves 4 [in my family, serves 2]

1 cup oats, rolled or cracked [not quick oats]
1 cup warm filtered water
2 tablespoons yogurt, kefir, or buttermilk
1/2 teaspoon sea salt {I will use half this next time]

next day:

1 cup filtered water
1 tablespoon flax seeds (optional) [I didn't use]

Mix the oats, yogurt, and 1 cup of warm water the night before and leave out on the counter, covered. In the morning, bring another cup of water to a boil with the sea salt. Add the soaked oats and simmer four minutes or so. Let sit off heat for a little. Now listen to what Sally Fallon says. Are you sitting down? "Serve with plenty of butter or cream and a natural sweetener." I love this woman!

Speaking of butter, today four sticks of butter were harmed in the making of my version of Vanishing Cookies, from the Quaker Oatmeal boxtop. These cookies will be sold tomorrow at the Swarthmore Presbyterian Fall Fair, along with my rendering of Nigella Lawson's Chocolate Gingerbread, which I'm obsessed with. I've written about this before.

Here is the original recipe. Again, I always use half the salt. I have also learned that the recipe can handle twice the amount of raisins. Today instead of raisins I added one cup each of toasted walnuts, Ghirardelli semisweet chocolate chips, a cup of their white chocolate chips, and one cup dried cranberries. I'm going to make sure we charge a bundle for these cookies! We tier the pricing based on what we think (or know) the ingredients and level of sophistication to be. It's a quirky process, full of conjecture.

They're all baked and I'm tired. Flour is all over my kitchen and I need to make the icing for the chocolate gingerbread.


Angie said...

I have read the Nourishing Traditions book. I am not fully committed, but a believer, nonetheless ;) I basically do this version of oatmeal now, but our variation is to do all the ingredients on low in the little slow cooker overnight with extra water. Also- add chopped apples or pears. Yum! We devour it.

I'll be curious what you think of the book generally.

julienj said...

Uh oh...two family soccer games will make it hard getting to the Fall Fair. We might have to figure out how to make a lightning strike so we can get some of those cookies.