Friday

Oatcakes

Yorkshire-style oatcakes.
Delicious served with sweet, jammy conserves or syrups. 
Or for a savoury treat, serve with dairy-free cheese, a cranberry and port preserve, or try with bacon, sausages and eggs.
This ancient gluten-free recipe from Yorkshire, makes a soft oatcake, not biscuit-style oatcakes. 



Ingredients:

450ml (3/4 pint or 2 cups) warm water
1 x 5ml spoon (1 teaspoon) easy-blend dried yeast
175g (6 oz or 1 cup) fine gluten-free oatmeal or fine oatbran
1/2 x 5ml spoon (1/2 teaspoon) salt
extra oatmeal or oatbran for sprinkling on the griddle

What to do:
  1. In a medium bowl, blend the warm water and yeast together.  Add the oatmeal or oatbran and the salt and stir with a wooden spoon.
  2. Cover the bowl with a slightly damp cloth and leave to rise in a warm place for about 60-70 minutes.
  3. Heat the griddle and sprinkle with the extra oatmeal or oatbran.
  4. Gently stir your oatmeal batter and pour circles of it on to the griddle, gently helping it to spread out thinly with the back of a metal spoon.
  5. Cook for about 1 minute on each side, then place on a cooling rack or over a rolling pin covered with a cloth, to cool.
  6. Serve with sweet or savoury accompaniments for afternoon tea or a nutritious snack.

Monday

Old-Fashioned Rice Pudding

This recipe is so delicious! It's hopefully as close to my grandmother’s that I can remember. Delicately flavoured with vanilla and nutmeg, this makes for a creamy pudding with a rich golden skin! It takes two and half hours to cook, but on cold winter days how lovely to sit in a gently warmed kitchen, with the delicious smell of creamy rice pudding cooking for tea whilst reading your favourite book (if you have the time!)

~The measurements for this recipe are in cups~


Photography By Daniel Gough

Ingredients:

4 cups of dairy-free milk
1/2 cup of white sugar
1/2 cup of short grain pudding rice
1/2 cup raisins, optional
1 x 15ml spoon (1 tablespoon) dairy-free spread
1 x 5ml spoon (1 teaspoon) vanilla extract
1/4 x 5ml spoon (1/4 teaspoon) ground nutmeg
2 medium eggs


What to do:
  1. Preheat your oven 300'F /150'C / Gas 2.
  2. Lightly grease a 2-litre baking dish.
  3. In a bowl, beat the eggs and milk together, then stir in the dairy-free spread, sugar, pudding rice, vanilla extract, raisins and ground nutmeg.
  4. Pour the mixture into your baking dish and bake for 2 - 2 1/4 hours.  Stir 2-3 times during the first half of baking.
  5. Serve hot or cold.

Oven Temperatures ~ Conversion Chart

CONVERSION CHART

OVEN TEMPERATURES

Celsius
Fahrenheit
Gas Mark
110°C
225°F
¼
120°C
250°F
½
140°C
275°F
1
150°C
300°F
2
160°C
325°F
3
180°C
350°F
4
190°C
375°F
5
200°C
400°F
6
220°C
425°F
7
230°C
450°F
8
240°C
475°F
9

Metric and Imperial Conversion Chart


Metric & Imperial ~ Conversion Chart


Metric (grams)
Imperial (ounces)
10g
½ oz
25g
1 oz
40g
1 ½ oz
50g
2 oz
60g
2 ½ oz
75g
3 oz
110g
4 oz
125g
4 ½ oz
150g
5 oz
175g
6 oz
200g
7 oz
225g
8 oz
250g
9 oz
275g
10 oz
350g
12 oz
450g
14 oz
450g
1 lb
700g
1 ½



Wednesday

Oat Milk

My lovely friend Sarah, gave me a recipe to try for oat milk and we loved it because it tasted great and it also will saves us a lot of money!  So I set about trying to satisfy the tastes of everyone in my family ~ this recipe is the result!


Ingredients:

1 cup of gluten-free oats
6 1/2 cups of cold water
A good pinch of salt

2 x 15ml spoons (2 tablespoons) pure maple syrup, honey or a few pitted dates to sweeten
1 x 5ml spoon (1 teaspoon) vanilla extract
1/4 x 5ml spoon (1/4 teaspoon) ground cinnamon or mixed spice, optional 

What to do:
  1. Pre-soak your gluten-free oats in water for 1 hour, or overnight in the fridge, then drain and rinse well.
  2. Wash and sterilise two 1-litre bottles or jars.
  3. Now place the oats, water, salt, maple syrup (or other sweetener), vanilla extract and spice if you are using, into a bowl.  
  4. Using an electric/hand blender puree the ingredients for about 2-3 minutes.
  5. Strain the oat milk through a fine sieve or a muslin cloth into a clean bowl.
  6. Pour the oat milk into your prepared bottles or jars and seal.
  7. Keeps well for 2-3 days in your fridge.

TOP TIP:
Leave out the sweetener and spice and just use oats, water and salt, for oat milk that you'll use for baking or cooking with.