Baking with the Humble Oat
Join me, as I bake two of my favourite recipes, using the humble Oat.
Home Cooking, Baking with Oats, Cooking Simplified, Healthy eating
Music : Allan Chapman
Kathy’s Seed loaf
Ingredients:
3.5 cups Whole wheat Flour
8grams dry yeast
1 Tbs honey
1 tsp salt
1 Tbs olive oil
Handful of each – oats, poppy seeds, sunflower seeds, sesame seeds & pumpkin seeds
2.5 cups warm water
Method:
Melt tablespoon of butter in bread baking tin
Mix all ingredients together
Decorate with seeds
Leave to rise in warm place for 35 minutes, until mix at top of tin
Bake in middle of 350deg F oven (175deg C) for 75 minutes
Oat Cookies / Crunchies
Ingredients:
1 Cup Cake Flour
1 Cup white / brown sugar
1 Cup shredded unsweetened coconut
2 Cups oats
pinch salt
170 grams butter
2 Tbs golden syrup
1 tsp bicarbonate of soda
Method:
Mix dry ingredients together (not the bicarbonate of soda)
In a pot melt the butter and golden syrup. When boiling add the bicarbonate of soda and when it frothsup add to dry ingredients.
Mix together well.
Press into baking tray
Bake for 12 minutes at 350deg F / 175deg C
Switch oven off and leave in oven for a further 30 minutes
Remove from oven and cut into squares
Leave to cool on a wire rack