Comments on: This may not look like a traditionally Scottish food, but it is. Here’s my morning oat porridge, which has been made from fermenting the ‘crumbs’ that are left behind when you roll oats. . I don’t ferment half-heartedly; there were cosy in my DIY proofing box for a week and have a wonderfully sour, complex flavour. . I compliment it with ground linseed, crunchy nuts, olive oil and miso. It’s yummy! . Progress videos and more photos in my story today. There’s a highlight called Sowans, if you want to see more.

Comments on: This may not look like a traditionally Scottish food, but it is. Here’s my morning oat porridge, which has been made from fermenting the ‘crumbs’ that are left behind when you roll oats. . I don’t ferment half-heartedly; there were cosy in my DIY proofing box for a week and have a wonderfully sour, complex flavour. . I compliment it with ground linseed, crunchy nuts, olive oil and miso. It’s yummy! . Progress videos and more photos in my story today. There’s a highlight called Sowans, if you want to see more. https://ancestralkitchen.com/2021/03/13/https-www-instagram-com-p-cmw_jiggwgh/ Sat, 13 Mar 2021 12:44:03 +0000 hourly 1 https://wordpress.org/?v=6.5.2