I grew up with porridge (what us Brits call oatmeal). My steaming bowl of breakfast, made with rolled oats, warmed many a dark morning. As a child, I thought this was hearty British food, and was completely unaware that oats … Read More
The Heritage Oat Collection! “These oatcakes are magical!” Andrea, my co-host at Ancestral Kitchen Podcast
Thank You! In order to access your copy of The Heritage Oat Collection, please click the link in the email you’ve just been sent (if you haven’t received this within 5 minutes please check your spam). Happy Baking! Alison
Sowans is a oat fermentation that hails from Scotland. It has been made both there and in other part of the UK (notably in Ireland and Wales) for hundreds of years. A ‘zero-waste’ food, It was traditionally made with the bits left over after the oat grains had been ground at the mill.… Read More
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Wholegrain sourdough rye is one of the healthiest ways to eat bread. Rye is naturally-sweeter than wheat (and yet has less impact on blood sugar), is full of vitamins and minerals and, due to its high phytase content, the slow … Read More
A simple way to make light, crunchy, chocolate chip cookies, without egg, using the ancient grain, einkorn. This is an easy recipe that kids can get involved in; you don’t need experience with ancient grains. After baking, you will be … Read More
This post will show you an easy way to make a successful sourdough loaf from the ancient grain, emmer. You don’t need experience with ancient grains – this method is simple, requiring no kneading. You will be rewarded with a … Read More
This post explains what the Danish rye and ale porridge, øllebrød, is, how it was originally made and gives you a traditional recipe to try out in your own kitchen! Check my substitutions, serving suggestions and FAQs at the end! … Read More
Only clients who purchased following product(s): Wholegrain Rye Sourdough Bread: Mastering The Basics can access this content. Please log in here and click to view the product from your account page.