Oat Milk & Oatcakes

 Recently circumstances led me to try various methods of making Oat milk. After a few different online recipes here is my adapted version with a bonus.

1 cup Rolled oats (Porridge)

2 cups Water

Quarter teaspoon bicarbonate of soda

A pinch of salt

Tablespoon light oil (nut, avocado or vegetable)

Place all ingredients in a jug, if using a stick blender, or liquidiser. Blend for 30-60 seconds, then strain using a fine sieve or cheesecloth. Leave to drain for an hour or so. Pour into a bottle or other recipient and store in the fridge, do not discard sieved oats. Shake vigorously before use.

Now the bonus of this process is there is no waste.

Preheat oven to 180 deg c or gas mark 5. Place the sieved oat remains and place them into a bowl. Add a cupful of plain four, half teaspoon of salt (this can be omitted) and 50ml of oil (type of your choice). Mix with a spatula to bring together then tip on a work surface and knead gently to a soft but not sticky dough, adding more flour if needed. Divide into 10-12 balls then roll as thin as you like your oatcakes, or as I do sandwich between a silicon sheet and press, and place on a baking tray. Bake for 15-20 minutes then leave to cool fully before storing in an airtight container.