Oat Pulp Truffle Recipe (2024)

FAQs

How do you use leftover oat pulp? ›

Put the baking tray into the oven and let the pulp dehydrate for 4-6 hours, until there is no moisture left in the pulp and it is dry and crumbly. Blend the oat pulp up. There you have it! Store the flour in a sealed container and keep in a dry cupboard.

The best way to use oat pulp is to turn it into food that humans can eat and therefore produce no waste at all. Whichever oat milk company that does this first will be the most sustainable in terms of food waste. It isn't hard; I have made my leftover oat pulp into bread, muffins and pancakes.

Over-blending can make the oat milk slimy in texture, which is why we recommend blending for about 30-45 seconds. Soaking your oats can also make the oats more prone to sliminess. Just add to the blender with water and blend! Sometimes heating your oat milk can make it become slimy, so we don't recommend it.

Oat pulp has a similar texture to hummus. It can replace some of the chickpeas or can be added in on top of recipe ingredients to prevent food waste.

I usually make these straight after I've made oat milk. But if you can't find the time, then the pulp keeps well in the refrigerator for a couple of days to be used later. Or you can freeze it for longer.

All you need is whole rolled oats (not steel-cut or quick oats) and a food processor or high-speed blender. Place the oats in the blender or food processor and blend until they form a fine flour, stopping to stir occasionally. That's it! Use it in any recipe that calls for oat flour.

How does this swap impact final taste, color and/or texture? Baked goods made with Quaker Oat Flour will have a darker color than those made with all-purpose flour. Oat flour will also bring a subtle sweet cereal and sometimes a nutty flavor.

Oat flour is a whole grain flour made by grinding oats into a fine powder. It's naturally gluten free and packed with nutrients such as calcium, magnesium, iron, thiamine, phosphorus and zinc. It's higher fibre and protein content not only helps with the structure of baked goods, but also makes them more satiating too.

(2021) , almond and oat milk showed lower microbial growth during initial storage but raised to 6.30 CFU/mL after 8 days of storage at 4°C. This study reported the lower than 5.41 log CFU/mL is acceptable limit for vegetable milks. ...

What happens if you whip oat milk? ›

Oat milk whipped cream is a quick and easy replacement for regular whipped cream. Even though it's dairy-free, it still carries all the same great textures and flavors. With a few simple ingredients, you'll be able to whip up (pun intended) a fluffy mixture that's perfect for any occasion.

Nutrition-wise, problems with oat milk can arise for three main reasons, she says: the fibre; the amount of sugar/fast-releasing carbohydrates; and the additives, emulsifiers, sugars and flavourings that some commercial brands add.

Homemade oat milk is cheaper and creamier. But that doesn't mean that it's for you.

Can I use water? No. Adding enough water to make your oats drinkable will greatly damage the taste. Think of it like eating cereal with water, don't do it!

Depends. If you're aiming to lose weight or are diabetic, almond milk with its lower sugar and calorie content might be right for you. On the other side, oat milk is high in fiber and nutrients, which boosts heart health and immunity, and helps muscle grow.

Oat fiber shines in other ways.

It can be an oat-standing substitute for wheat flour if you're looking to keep your tasty baked creations gluten-free or low-carb. Try using it alone or in a homemade flour blend, working in tandem with coconut flour, almond flour, or flax meal.

With an extremely mild taste and an ultra-fine powdered texture that can easily blend into mixes, smoothies, or shakes, Modern Mountain Oat Fiber can be used in everything from muffins and cupcakes, to smoothies and shakes, to cereals and cookies.

In 2021, some of our residues were turned into animal feed but more than half of our oat residues were turned into energy. If you're curious about how this was made possible, you can read more about the process at one of our factories in the US here.

Rules for soaking

*Soak grain and pulses for 2-4 hours at room temperature. *If you are soaking whole grains and legumes, soak for 8-10 hours. *Never discard water from soaking. Utilise it for nutrient benefit.