Homemade Oat Milk and how to use the oat pulp

oat milk george.jpg

Homemade Oat Milk, this photo was taken by George Aquilina during a live tv show.  Handmade sweets by Deyma Shop Gzira, kitchenware by Tescoma

‘Homemade, dairy-free oat milk last for three to five days when refrigerated in an airtight glass container. It provides a very good and creamy nut-free dairy alternative.  The left-over pulp can be used as an ingredient for other recipes.’

You will need:

1 cup oats
3 cups filtered or bottled water and more for soaking
1 date or 1 tbsp agave
A pinch of salt

Making oat milk george a.jpg

Making oat milk during a live tv show, photography George Aquilina  Appliances by Kitchenaid at Forestals, professional wear Chefworks, nails by Jessica Camilleri using Max Factor Noisette No 145

 

Soak the oats overnight in plenty of water. Drain and discard the soaking water and place the oats in a blender. Add the filtered or bottled water and the rest of the ingredients. Strain the oat milk by pouring it through a strainer covered with a clean tea towel. Use your hands to wring the tea towel to squeeze all the milk out. Refrigerate for up to 3 days. Stir the milk thoroughly before using it. This milk can be used to thicken a soup or dessert simply by adding heating it as it becomes thick and gelatinous.

oat-pie-crust-illumina-media

Use your left over oat pulp to make pie crusts for tarts.  Photography Illumina Media during a live tv show.  Fresh fruit by Big Fresh Mosta

Use the oat pulp to make an oat flour crust for tarts.  Place the oat pulp on a flat ovenproof dish covered with baking paper and bake it in a cool oven at 150°C for an hour.  Allow to cool down completely preferably overnight, then place in a food processor and grind to a fine texture.  Then add it to your recipe to make a tart crust.  Ingredients: 200g flour, 200g oat flour, 100g ricotta,  1 tablespoon agave or honey, a few drops vanilla, zest of half an orange, 1 egg and cold water.  Method: Sieve the flour and add the oatmeal.  Add the ricotta and rub it into the flour and oatmeal using your fingertips
Add the other ingredients except the water and eggs and mix. Now add the beaten eggs, mix using a knife. Then add the cold water, start with one tablespoon and mix, then add a spoonful at a time until you form a dough. Wrap in cling film and leave in the fridge for half an hour. Roll out onto a lightly floured surface.

Lea’s Good Food Everyday airs daily on Smash TV.  Lea’s new book is available via Midsea Books

Ingredients by Good Earth, Big Fresh Mosta and Deyma Shop Gzira

 

Advertisements

20 thoughts on “Homemade Oat Milk and how to use the oat pulp

  1. proset jiena pruvajtu u ha narga naghmlu ibqa ghamlina ricetti grazzi hafna jiena ha naghmlu ghall pazjenti jiena uzajt ftit cinnamon

    Liked by 2 people

From the heart of the Mediterranean.... Thank you !

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s