Leftover Soaked Morning Oats

Frying up in some coconut oil.  Baby Brother has his
own cast iron pan and silicone spatula to avoid cross-contamination

A bowl of hot oatmeal is a favorite breakfast in my house.  While we prefer it on colder mornings, it is still enjoyed on warmer days.  Are there even "colder" mornings in Houston?  It's all relative coming from Toronto and being from New England! Do you ever have any leftover porridge?  Would you like to turn that leftover porridge into oatmeal cakes without much effort?  I know that you don't ever want to throw out any of your leftover overnight soaked oats!  Here is a trick: stir in a tablespoon or so of coconut oil into your leftovers and leave in fridge.  When the oats cool down in the fridge you can cook up some oatmeal "cakes" since the coconut oil will solidify when cold.  Then it's easy to roll into balls and flatten in a cast iron pan.  Baby Brother is a big fan, at least for now; he ate 3 whole cakes with a big smile the first time I made them.  No other flavors were needed to be devoured, the coconut gives the perfect sweetness.  If there are leftovers for me, I sprinkle some cinnamon on top.  I love such simple, warming breakfasts and snacks.  Try it, tell me what you think!  You can also blend up the leftover oats with some coconut milk and spices and make a yummy cold, non-dairy oat pudding.  Do you soak your oats overnight?  Check out how and why to soak oats and make oatcakes here.  This blog post came to the rescue as I was scratching my head about how to continue to serve oats as a new and interesting food for my Baby Brother.  

While they don't necesarily brown up for me at this point,
I did get a crisp "chip" which Baby Brother adored.

Carrot Cake Overnight Soaked Oatcakes.  Baby Brother ate 3 today
for morning snack.  That's homemade coconut milk with "boo berries"
Baby Brother likes to play with his coconut milk rather than
actually drink it.

Oatmeal Rusks

We recently introduced Baby Brother to oatmeal: "hello, Baby Brother, please be able to eat me without a reaction!"  We started this introduction process with a skin test with his allergist using both the serum and natural oat: no reaction.  I was nervous to introduce oats and barley after reacting to the wheat skin test.  The first way I made oats was a simple porridge using just oats and water.  Then I mixed in a little homemade coconut milk.  He ate a few bites for a few days,  but wasn't very interested after that.  I did make some leftover soaked porridge pan fried cakes that were successful.  I will be posting that next.  From there I wanted to make two ingredient oat cookies; something to nibble on really. I found this recipe and gave it a go.  They are actually made similarly as these oat biscuits I used to make a few years ago. These particular rusks are cooked for some time, yielding a very hard biscotti-like log biscuit.  I like that they are shaped perfectly for little hands.  I didn't intend for Big Brother to like them them more than Baby Brother.  Then again, Baby Brother is at a toddler stage that makes introducing new foods even more challenging. More than actually eating the rusks, Baby Brother reaches for one like he wants it and then just leaves it or throws it at my head.  I'll keep trying, but hopefully not for long before I can try our family oatmeal breakfast cookies with egg.  One thing I'd like to do to improve this recipe is to soak the oat flour overnight before baking.  Do I need to add something acidic like lemon juice or apple cider vinegar, or do you think that water is enough to help with digestibility and nutrition? 

What you need:
250 grams oat 
100-200 grams of boiled water, cooled.

What to do:
1. Preheat oven to 350 degrees
2. Line a cookie sheet with parchment paper
3. Blitz oats in TM, speed 9 for 30 seconds. Scrape down. Repeat
4. Add 100 grams of water
5. Blitz speed 5
6. Drizzle more water until you form a dough. It should feel a little sticky and hold its shape when rolled into a ball
7. Shape into logs, I make around 12-14
8. Make dents with your finger so that it's easier for toddler to hold on to.
9. Bake for 30 minutes
10. Turn down oven to 300 degrees
11. Bake until hard: 45-60 minutes
12. Store in brown paper bag.  I like these.  They stay dry stored this way, even in humid Houston :)

Homemade Coconut Yogurt

I love having an individual glass jar for each day of the week.
Perfect served with fresh fruit and a drizzle of local raw honey

Homemade coconut yogurt has been something I have wanted to be part of my weekly kitchen routine since Baby Brother's discovered dairy allergy: probiotics, good fats from coconut, grass fed gelatin, no additives and zero sweeteners.  I knew that once I got the process down, that it would become second nature. There has been a learning process involved, about which I could go on at lengths about.  I knew that I wanted to make a creamy, full-mouth feeling coconut yogurt.  I was interested in using gelatin as the thickner and a non-dairy starter such as this one.  How was I going to make this happen? With guidance from a few blogs and from Cultures For Health, these posted instructions have been working for me.  It took a few attempts to get the hang of it; sometimes, with patience and extra curiosity, the mysteries unravel and make sense.  With email help from Cultures For Health, I figured out that I needed to warm the coconut milk with the gelatin to 50 degrees since heating to 37 degrees didn't seem to be working for me. I also learned that I could not halve their yogurt starter packet while cutting the quantity to only 2 cans of milk, as I had done.  What I had to do was use the whole packet and the 4 cans of coconut milk. Please note, that I ended up buying this second tier for my yogurt maker along with extra glass jars to accommodate the 4 can quantity.  As usual, I give my Thermomix a happy little hug for helping me make fresh, homemade food; it's my special allergy friend in the kitchen.  I am planning on purchasing this non-dairy starter from Custom Probiotics, as it is also gluten free in addition to dairy free. Compare the allergen warnings on these two dairy free starters to see which one works best for your family.  

What you need:
4 cans of coconut milk.  I use this one.  
(I haven't tried with homemade coconut milk yet)
1 tablespoon of  this gelatin
1 packet of Cultures For Health non-dairy yogurt starter

What to do:
Put the butterfly into the Thermomix bowl and make sure it’s locked in place. 
Heat the coconut milk for 6-7 minutes, 50 degrees, speed 3 
Remove one cup of milk and whisk in the gelatin*
Add mixture back to TM bowl, mix 2 minutes at 50 degrees speed 3
Let cool down to 37 degrees and then add in probiotic starter – making sure it is not caught on the butterfly
Mix, speed 3 for 20 seconds
Pour into Yogurt Machine's glass jars and follow machine's instructions
Incubate for 14 hours (added 2 hours for top tier)

*I'm working on having the gelatin fully mix in, as I do get some clumps
**I have only been making coconut yogurt for one month, so I could revisit this post with some tweaking: please contact me if you have any suggestions or questions--teamwork :)

Farmer's market peaches topped with coconut yogurt and coconut flakes

For More Guidance: http://www.pinterest.com/DeniseZfinds/yogurt-making/

I am going to look into the starter listed in this post