How to make Oat milk / Comment faire un lait d’avoine

You can make different kinds of plant milk. Oat milk is easy and quick to make and lasts a little longer than nut milk.

On the other hand, do not heat it … it will thicken and become sort of gooey and sticky. 😜

  • 100g oat flakes
  • 1L fresh water
  • 15ml coconut sugar blossom or other sweetener (optional)
  • 5ml vanilla extract (optional)

—-

  1. No need to soak oats. Simply put all the ingredients in a blender. Mix about 5 min.
  2. Filter with a resistant cotton. The plant milk bag that I made (info here) is not suitable, the oat is too finely ground and pass into the seams. It is necessary to extract by twisting to a max the fabric. It is necessary that the used fabric be thick enough (but not too much!) and has to be resistant.
  3. Transfer to an airtight container and refrigerate.
  4. Mix well before serving cold.
  5. Can be kept 4-5 days in the fridge.

In health,

Chantal


On peut faire diffĂ©rentes sortes de lait vĂ©gĂ©tal. Le lait d’avoine en est un facile et rapide Ă  faire et sa conservation est un peu plus longue que les laits fait de noix.

Par contre, ne pas le chauffer… il Ă©paissira et deviendra gluant. 😜

  • 100g flocons d’avoine
  • 1L eau fraĂźche
  • 15ml fleur de sucre de coco ou autre ingrĂ©dient sucrant (optionnel)
  • 5ml d’extrait de vanille (optionnel)

—-

  1. Pas besoin de faire tremper l’avoine. Simplement mettre tout les ingrĂ©dients dans un blender ou mixeur. Mixer environ 5 min.
  2. Filtrer avec un coton rĂ©sistant. Le sac Ă  lait vĂ©gĂ©tal que j’ai fabriquĂ© (info ici) ne convient pas, l’avoine est trop finement broyĂ©e et passe dans les coutures. Il faut extraire en tordant un max le tissus. Il faut donc que celui-ci soit assez Ă©pais mais pas trop (!) et rĂ©sistant.
  3. Transférer dans un récipient hermétique puis, réfrigérer.
  4. Bien mélanger avant de servir froid.
  5. Se conserve 4-5 jour au frigo.

Santé!

Chantal

Gingerbread Oat Bliss Ball

If you’re like me and still have some gingerbread spice mix left from Christmas, these bliss balls are perfect to use some of it.

They are quite different from my other recipe.

Thanks to the ginger and the cloves, gingerbread spice mix is a great source of magnesium, iron, vitamin B6, calcium and vitamin B12.

Actually, this mix is a great source of antioxydant, anti inflammatory, energy boost, digestion aid and nausea reliever.

To make this recipe, you will need

45ml of nut butter

30ml of coconut oil

30ml maple syrup

6 Medjool dates, pitted

15 to 20ml of gingerbread spice mix

250ml of rolled oats

Add the nut butter, coconut oil, maple syrup, dates and spices to the food processor with half of the oats. Pulse, then add the other half of the oats, pulsing until well combined.

Roll mixture into balls and place in the freezer to harden for 30-60 minutes.

Best stored in the fridge.

In health,

Chantal