Friday, April 11, 2014

Raisin Bread from Oat pulp


The top two are the bread after it is baked. The bottom one is before it goes into the oven.

Leftover Oat pulp approx 3/4 cup (from making 6 cups oat milk Recipe to follow)
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
2 tablespoons oil
1/2 cup raisins
1 3/4 cup flour

Mix all together and put in a sprayed bread pan and cook in a pre heated 350 degree oven for 45 minutes or until done.

* oat pulp must be very dry and look like this when you start. If there is milk seeping from it you haven't got enough water out and restrain.


Making Oat milk

It is very simple. In a large bowl add 1 cup oats and 6 cups water. let sit 2-6 hours. Then create an assembly line. blender, pitcher with strainer over, a bowl for the leftover pulp, and a spoon.

Blend 2-3 cups at a time of soaked oats and water for 1 minute in blender. then pout into strainer until it reaches the top. Then with the spoon stir until it becomes a ball of pulp and press that against the bottom to get out the last of the milk. Repeat until all is done.

Into that oat milk add 1 teaspoon vanilla and 1/4 cup sugar. Mix well and refrigerate until cool. Stir before serving. If you want it sediment free you can run the milk through a coffee filter after you get the pulp out.We like the heartiness of the leftover residue remaining with the milk.

Step 1


Step 2


Step 3
Step 4





This recipe creates both the oat milk and the raisin bread

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