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