Perfect (n)oatmeal and a new setup

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It has been quite a hiatus, and I apologize but adjusting to full time school and figuring out a new photo set up has been a challenge. However, after visiting Rona yesterday (where the loveliest girl ever helped me) I got my hands on a beautiful piece of plywood which I turned into a gorgeous tabletop (I may actually install legs into it and make it a functioning table for shoots). Other elements of my DIY were not as successful and I fear an investment in some pieces will leave me with more month at the end of the money. Nonetheless I’m making it work!

But today’s post was actually an accident. A good friend of mine is intolerant to eggs so I really wanted to come up with an egg free version of my quinoa mug cake. I was vegetarian for almost 8 years and in that time, vegan baking was my favorite thing ever. However – following a recipe with egg and dairy substitutes is far easier than making up your own. This morning I was on a mission, though, so I tried to make something using flax seeds but instead of actually setting, it turned into a “pudding”. BUT! I was craving mushy porridge-y oatmeal all week and this is a perfect match. So, sorry to my friend for not having a good mug cake sub just yet, but I hope you like my no oat oatmeal 🙂

Recipe
1 tbsp ground flax
2 tbsp water
1/3 cup Gogo quinoa flakes (I’ve discovered Raba sells them for $5.99)
1/3 cup milk of choice
Other fixings: chia, hemp, sunflower seeds, dried or fresh fruit, nut butters, the possibilites are endless

I suggest grinding your flax per use, or if you decide to grind more then keep it in the freezer as the flax oil goes rancid quickly.

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Mix your ground flax with the water and let it sit 5-10 minutes. Combine the rest of your ingredients and microwave for about a minute and thirty seconds. Make sure you watch your microwave… I didn’t and it boiled over a bit. Make sure you mix it well once you remove it.

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I’m intolerant to oats, but I try and avoid grains anyways when I can. I was so excited to find quinoa flakes but their consistency is not the worst but not the best. This fluke of a recipe makes me so nostalgic and I will definitely be eating this much more often. This is also a great way to get fibre in your diet – a lot of people have insufficient fibre in their diets, and fibre is essential for conditions such as hypertension and diabetes. Another friend has shared a (n)oatmeal cookie recipe with me…. so keep an eye out for that this coming week!

RZ

 

 

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