The healthy, tasty, gluten-free oat grain can be fermented into a myriad of dishes, including porridges, jellies, oat cakes, pancakes and ovened bakes. This free training will share how and give you recipes to create in your own kitchen!
I begin by introducing you to the healthful, tasty and naturally gluten-free oat. I explain the different forms the grain can come to us in, best ways to process the it (including hand-rolling options), why your oat groats might not sprout and why you’d want to ferment oats.
I then give a sourdough oatmeal demonstration and talk about the many ways you can take fermented oats much further than your breakfast bowl by incorporating them into your cooking and baking. Next, I bring you to my home country, the United Kingdom, and explain how to make (plus give you recipes for) naturally-fermented versions of two British oatcakes, one Scottish-style, the other an oat pancake from northern England. I also introduce you to other historical oat ferments from the United Kingdom, including, sowans, the Scottish oat ferment and, llymru, which comes from Wales.
You Will Learn
- Why fermenting oats is so beneficial and tasty.
- What criteria are important when selecting your oats.
- How to make ‘sourdough’ oatmeal.
- Ways to use fermented oatmeal, including a recipe for a fermented oat bake.
- How to make Alison’s own fermented oatcakes.
- How to make a naturally-fermented, 100%-oat version of the historical English Staffordshire oatcakes.
- Two ways the Scottish traditionally fermented their oats and another historical British oat fermentation from Wales.
Watch the free training below:
Bring ancient grain baking into your kitchen!
Download my free 30-page guide with five healthy and tasty 100% ancient grains recipes.