Posts Tagged soaked grains

Delicious Soaked Oatmeal

Oh, how I miss Mexico!  I miss my chair on the beach.  I miss my bed with the view of the ocean.  I miss the delicious mango and pineapple, fruits I just can’t bear to buy here  in Boulder.  I miss the days filled with lounging, reading and swimming in the ocean.  Frankly, I think I just miss vacation.  But, alas, we cannot be on vacation all the time, or we would start needing vacations from our vacation! 

Anyway, partly because of that and partly because we have now entered true Spring weather (yippee!), I’m finding myself in a bit of a conundrum with food.  While I”m usually a big veggies for breakfast eater, that just isn’t working for me right now and, in fact, I don’t wake up wanting much of anything except fresh mango:)  This oatmeal has saved me from being a breakfast skipper, which also doesn’t work for me in the long run.  It is sweetened with dates and I like to add coconut butter and nuts to keep it balanced, as well as plenty of cinnamon, which also helps to regulate blood sugar.  I often add frozen blueberries as well, for an extra antioxidant kick.  Experiment with the number of dates you like to use.  Dates are very sweet, but they are whole foods, loaded with fiber and potassium among other things, so I believe they are an excellent choice if you want to add a little sweetness (in moderation, of course).  

This recipe makes enough for 4 people.  I sometimes make extra oatmeal without the coconut butter or blueberries, then reheat it with some extra water and those or other additions when I need a quick breakfast or snack during a busy week.  For a fun weekend breakfast, you can set up a little oatmeal bar with a variety of nuts and fruits, then allow each person to come up with their own creation.    If you aren’t a sweet breakfast eater, this is also a nice mid-afternoon snack. 

  • 1 cup gluten free steel cut oats
  • water for soaking
  • 2 cups water for cooking
  • 2-4 medium-sized dates, pitted and chopped
  • pinch of sea salt
  • 1-2 Tablespoons raw coconut butter
  • Frozen blueberries (or the fruit of your choice)
  • 1 teaspoon cinnamon
  • chopped almonds (or the nut of your choice)
  • more cinnamon to sprinkle over individual bowls
  • Other options for toppings: sliced bananas, chopped figs (use lesser amount of dates), fresh fruit (when it FINALLY comes in season), other frozen fruits, etc, etc, or just enjoy it plain.

Pour the oats into a bowl large enough to fill with enough water to cover the oats by at least an inch.  Leave overnight.  When you are ready to cook the oats, pour them into a strainer and rinse and drain them.  Pour the drained oats into a medium-sized saucepan and add 2 cups water, chopped dates, and sea salt.  Bring to a boil, then cover pot and remove from heat and let sit for about 15-20 minutes, or until the water is absorbed.  Alternatively, you can keep them simmering on low, but I find that they often boil over and/or stick to the pan and don’t really cook that much faster, all the while using more energy.  Once the oats are cooked, stir in the coconut butter, frozen blueberries, and cinnamon and cover to allow the coconut butter to melt into the oatmeal and the blueberries to heat up.  Give it another stir and serve with chopped nuts and additional cinnamon.  Enjoy!

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Delicious, Super Easy and Healthy(!) Overnight Waffles

This recipe was a great surprise to us, not only because it worked wonderfully, but because it sustained us better than even our healthiest waffle and pancake recipe made from flour and cooked whole grains.  We are normally more of a beans and greens for breakfast kind of family, reserving things like waffles and pancakes for mid-morning (or afternoon) snacks, but I think we’ll be able to slip these in for breakfast once in a while.  These waffles are made from soaked millet and buckwheat and, as long as you remember to soak the grains the night before, come together in just a couple minutes. 

This recipe comes from The Splendid Grain, by Rececca Wood.  If you are new to whole grains, or if you are not, this is a fabulous book with sections on a variety of whole grains.  Some are common, some may be totally new to you.  Each section provides interesting background on the grain, then tells you what you need to know and provides plenty of delicious ways to eat it.  I did make several changes to this recipe, such as using ground flaxseed instead of the egg, adding a bit of agave, using water instead of milk, and replacing butter with unrefined coconut oil.  I also simplified the preparation of the grains a bit. 

By the way, I won’t always post recipes from cookbooks.  When I’m busy, as I have been, I can get in a cooking rut and getting my cookbooks out is a great way to get reinspired.  That is where I am right now…plus, I want you to know about all the great cookbooks out there. 

Overnight Millet, Buckwheat, and Coconut Waffles, adapted from The Spendid Grain

  • 1 cup millet
  • 1 cup raw buckwheat (not kasha; it’s roasted)
  • 2 1/4  cups water (or any type of milk or buttermilk)
  • 2 Tablespoons ground flaxseed (could also use 1 egg)
  • 1/4 cup unsweetened shredded coconut
  • 3 Tablespoons unrefined coconut oil, melted (could also use butter or other oil)
  • 2-3 tablespoons agave, or the sweetener of your choice
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon grated orange zest, optional
  • 1/4 teaspoon coriander or nutmeg
  • 1/4 teaspoon sea salt

 

  • a handful of chopped pecans or other nuts, optional
  • 1/4-1/2 cup applesauce, optional

Put the millet and buckwheat in a colander and rinse.  Transfer to a bowl, cover with spring or filtered water, and leave overnight.  In the morning, put the soaked grains and their water*, plus all of the other ingredients except the nuts and applesauce in your blender and process until smooth.  You can process the nuts to make a smooth batter, or fold them in for texture.  The applesauce should also be folded in at the end.  Pour into the waffle maker and bake as you would any other waffles.  Even without the egg, I had no problem with sticking and they cooked beautifully.  We’ve had them multiple ways – with cooked pears and blueberries, with jelly and walnuts, with almond butter… a scoop of lightly sweetened plain yogurt would also be a nice addition. 

* You can certainly soak the grains in a acid, such as whey, if you wish.  I tend to like to pour off the soaking water and use fresh water for cooking.  If you want to do this, you’ll need to use a bit less water to accomodate absorbtion.  To know how much, just put a colander on top of a measuring cup, and drain the grains into the colander, letting the water go into the measuring cup.  Take note of the amount of water, discard it, and replace with fresh water.  Rinse the grains and proceed as above.

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