SOAKED OATS PORRIDGE
The night before (or at least 12 hours before):
1. Put 1 cup of slow-cook (rolled or steel-cut) oats and 1.5 cups of filtered water in a bowl.
2. Add 1 tsp fresh squeezed lemon juice (or whey is ideal if you have it)
3. Cover and leave sit at room temperature overnight or at least 12 hours (this will pre-digest the oatmeal, making it very easy to digest and will also make it cook very quickly)
When ready to eat:
1. Put 1/2 cup of water in a pot (Optional: Add 1/2 cup of diced apples and/or raisins) and bring it to a boil.
2. Add the soaked oats mixture (as is, no need to drain off the soaking water) to the pot of boiling water.
It will take about 5 minutes to cook, stir frequently. YES! It only takes 5 minutes to cook because you have pre-digested and already broken down the grain.
Put the cooked porridge in a bowl and stir in 1 tsp – 1 tbsp of ground flax or chia seeds if you want to bulk or soften your bowel movements. Put 1 tbsp of butter directly on the hot porridge and let it melt.
Then add your milk of choice (or coconut water) and sweetener as needed (brown sugar, honey, stevia). And enjoy!
HOT BANANA OATCAKES
1. Take 1/3 cup of cooked porridge (made according to instructions above)
2. Add 1 egg and 1 ripe or black banana and mix thoroughly until there are no lumps
3. Optional: Add 1 tsp – 1 tbsp ground flax or chia seed
Heat a frying pan to medium heat on the stove with 1 tbsp of butter melted in it.
Pour the oatcake mixture into the pan (if you go bigger than 6″, it will be really hard to flip over!), pat flat into a smooth pancake, and fry on both sides until crisp and brown. Repeat until mixture is used up.
Serve oatcakes with more butter on top and your choice of honey (my favorite), jam or maple syrup – unless you have used a very ripe banana, in that case, you may not need a sweetener.
*These oatcakes can be floppy, so you may need to flip it over in sections when cooking in the pan.
NOTE: If you don’t like banana, you can replace it with 2 tbsp. of raisins or cranberries, or, just leave it out.
You can also make up this mixture the night before and then fry them up in the morning.
The Benefits of Soaking Grains
All traditional cultures soak their grains before consuming them. But, as with much of traditional dietary wisdom, we have lost this knowledge and the vast majority of us have no idea that grains need to be soaked in order to be properly digested. This may also be one of the main reasons so many people today are intolerant of wheat – how many people do you know that soak their wheat berries first, before grinding them into flour?
The cookbook, Nourishing Traditions by Sally Fallon and Mary Enig has detailed instructions for soaking and preparing every kind of grain for vastly improved digestion and absorption of nutrients. This excerpt from Nourishing Traditions tells you exactly why you need to soak grains (including porridge oats) before cooking and eating them:
“All grains contain phytic acid (an organic acid in which phosphorous is bound) in the outer layer or bran. Untreated phytic acid can combine with calcium, magnesium, copper, iron especially zinc in the intestinal track and block their absorption. This is why a diet high in unfermented whole grains may led to serious mineral deficiencies and bone loss. The modern misguided practice of consuming large amounts of unprocessed bran often improves colon transit time at first but may lead to irritable bowel syndrome and, in the long term, many other adverse effects. Soaking allows enzyme, lactobacilli and other helpful organisms to break down and neutralize phytic acid. As little as seven hours of soaking in warm acidulated water will neutralize a large portion of phytic acid in grains. The simple practice of soaking cracked or rolled cereal grains overnight will vastly improve their nutritional benefits.”
Like anything, as soon as you make porridge (and oatcakes) this way once, it will seem so easy – yet delicious – that you’ll be hooked for life!