Sourdough Oats. Kváskové vločky.

sourdough oats

It´s been a looong winter full of rainy days, cold weather, fragrant stews simmering away on the stove, creamy and nourishing porridges in the morning, dark mornings, early nights with a hot cacao in a mug, warm blankets and cuddling with the loved ones.

For the past two weeks, the weather seemed to get tired of itself and the spring officially came into town. Beautiful pinky sky in the morning before the sun sets up in the sky, warm sunshine tickling our cheeks, still crispy but fresh air, quiet evenings with gorgeous sunsets.

There are herbs and plants growing on my window sill. Their pretty little sprouts remind me of new start into the year, they remind me that everything is slowly waking up after a long winter of coldness, darkness and countless amounts of teas to warm us up.

Everybody is feeling fresher, more awake and full of energy. Seeing the sun is like a miracle that transforms everyone into a better and a happier human being.

So wake up with me,

wake up to a brand new day,

wake up to breathe the crispy air,

wake up to live your beautiful life after the rain washed away everything unwanted and not needed.

***

sourdough oats 2

This is that kind of breakfast I crave when the winter is leaving us and the spring is creeping into our lives. Nourishing oats with clean flavours, not heated up but fermented with a light apple-y and acidic note to it. They are fragrant thanks to dried apricots, topped with caramelised apples and toasted hazelnuts.

Fermented foods were always good for us. Our grandmothers knew that, their grandmothers knew that and now, we are slowly getting back to following the traditions. Such foods are full of healthy living bacteria that help our gut to live a happy and healthy life. And, btw, fermenting is easy! Start bringing some fermentation into your life with these sourdough oats, they are so delicious! And yes, you only need oats for making these. :)

 

Sourdough Oats 

1 cup rolled oats

1 1/4 – 1 1/3 cup filtered water

glass jar

muslin cloth

 

Put your oats into bowl and cover it with water. Mix it all properly. Blend it all with a hand blender and transfer it to a clean glass jar. Cover the jar with muslin cloth, tightly secure the muslin cloth with some rubber band or a string.

Leave the jar on a warm place for about 3-5 days, until small bubbles start appearing on top of the oats.

Check the oats after a first day. If it´s too thick, add a little water. If it´s too thin, add some more oats. And leave to ferment.

After 3 days, the oats should start smelling fantastic, slightly like an apple cider vinegar. Tiny bubbles will be visible throughout the oats.

At this stage, your sourdough oats are ready. Store them in the fridge, covered with a lid. Don´t screw the jar, just put the lid on top of the jar gently.

Everytime you take some oats out of the jar, add in some rolled oats, bit of water and mix it all. This way, you will always have fermented oats on hand.

Now you have got a beautiful jar of fermented oats. Oats that are full of good and healthy bacteria to keep your belly happy and healthy!

IMG_7753

 

Apricot Sourdough Oats with Caramelised Apples

(serves 2)

1/2 cup of sourdough oats from the fridge

1/2 cup of rolled oats

2-4 dried apricots

2 apples

handful of hazelnuts

cinnamon

coconut oil, about 1/2 tbs

 

The night before you are planning on enjoying sourdough oats, mix together your sourdough oats from the fridge, rolled oats and dried apricots cut into chunks.

Add in water so your oats will be covered, wet and moist. Something like a porridge.

Cover with a plate or muslin cloth and leave on a warm place (or simply in your kitchen) overnight.

In the morning, gently toast your hazelnuts over a medium heat. Put on a side.

Melt the coconut oil in the pan. Cut your apples into thin slices and gently  ´fry´ them until caramelised on both sides. Right before they will be done, slightly crisp and ready, sprinkle them with cinnamon.

If you want to, warm up your oats with a splash of coconut milk, but they taste lovely and fresh in a room temperature.

Divide your oats into bowls, top them with caramelised apples, toasted hazelnuts and some more cinnamon. Sweeten with maple syrup or honey if needed. Enjoy! :)

IMG_7799

 

 

——-

Bola to naozaj neskutocne dlha zima plna chladnych a uprsanych dni, vonavych polievok, ktore pomalicky bublali v kuchyni na sporaku kazdy den; zima plna vonavych a horucich ranajkovych kasi, tmavych ran, kratkych dni, skorych vecerov skraslenych horucim kakaom; zima plna teplych a hunatych diek a objimani s najblizsimi.

Zda sa, ze za posledne dva tyzdne, pocasie bolo deprimovane samo zo seba a oficialne k nam prisla jar. Krasna ruzova obloha vitala slnko, ktore nas svojimi lucmi krasne steklilo na licach, uzasny vonavy vzduch, sviezi no tak cerstvy nas ofukoval pri kazdej prechadzke; pokojne vecery so zapadom slnka boli kazdodenna radost.

Na okne sa pysia prve vyhonky zasadenych byliniek a rastliniek, ktore mi pripominaju ako sa vsetko prebudza. Vsetko sa prebudza po dlhej zime plnej chladu, tmy a nespocetneho mnozstva horuceho caju.

Kazdy sa odrazu prebudza, kazdeho telo sa tesi od radosti, kazdy je plny energie. Vidiet slnko po tak dlhom case je ako zazrak, ktory zmeni kazde telo zvnutra i navonok.

Tak sa pelne zobudte so mnou,

zobudte sa do novych dni,

zobudte sa aby ste sa nadychli toho uzasneho sviezeho vzduchu,

zobudte sa aby ste zili svoje sny potom, ako dazd a sneh zmyli vsetko nechcene a nepotrebne.

***

Tieto ranajky su nieco, po com moje telo tuzi prave vtedy, ked nas pani zima opusta a jar sa nenapadne vkrada do nasich zivotov. Uzasne ovsene vlocky s jemnymi a cistymi chutami; vlocky, ktore nie su horuce s jemnou jablckovo-fermentovanou chutou. Dochutene susenymi marhulami, skaramelizovanymi jablckami a posypane chrumkavymi lieskovcami.

Fermentovane jedla koluju v nasich zivotoch uz odjakziva. Nase stare mamy vedeli o fermentacii, ich stare mamy taktiez a my sa ku tomu uz tiez pomalicky vraciame.

Kvasene (fermentovane) jedla su plne skvelych a zdravych zivych bakterii, ktore pomahaju nasmu traviacemu traktu, aby bol silni, zdravi a stastni! Zacnite sa zoznamovat s fermentovanymi jedlami (len, ak ste novacikom vo svete plnom dobrych bakterii) napriklad s tymito kvaskovymi vlockami. A ano, je potrebne len jedno. Ovsene vlocky! Tak podme na to. :)

 

Kváskové ovsené vločky
1 salka ovsenych vlociek

1 1/4 – 1 1/3 salka filtrovanej vody

sklena flaska

platena utierka

V miske si spolu zmiesajte vlocky s vodou. Poriadne premiesajte.

Rucnym mixerom vymixujte celu zmes (nemusite uplne do hladka) a prelejte do uzatvaratelnej sklenenej flasky (zavaraninova 7decka je super!).

Prikryjte utierkou, pripevnite snurkou alebo gumickou okolo hrdla flase a nechajte na teplom mieste (kuchyska linka) po dobu 3-5 dni az dokial sa na vrchu vlociek nezacnu objavovat male bublinky.

Po prvom dni vlocky skontrolujte. Ak budu privelmi huste, pridajte trosku vody a premiesajte. Ak budu ale naopak privelmi riedke, pridajte par ovsenych vlociek a premiesajte.

Po 3 dnoch by sa vam mali vo flasi vytvarat bublinky, ktore su perfektnym znakom fermentacie. Vlocky by mali zacat vonat krasne a trosku nakyslo, nieco ako jablcny ocot.

V tomto stadiu su vase vlocky hotove. Skladujte ich v chladnicke, jemne prikryte vieckom. Viecko ale nezatvarajte uplne, len jednoducho polozte vrchnacik na flasu.

Zakazdym, ked budete odoberat z vasich kvaskovych vlociek, na vymenu tam nejake tie ovsene vlocky opat pridajte, primiesajte trochu vody a odlozte do chladnicky. Takto sa uistite, ze budete mat vzdy fermentovane vlocky po ruke a ranajky nikdy nebudu problem.

No, a prave ste si zalozili vase vlastne kvaskove vlocky plne dobrych bakterii, ktorym sa vase brusko urcite odvdaci stastim a zdravim! :)

 

Marhuľové kváskové vločky so skaramelizovaným jabĺčkom
(porcia pre dvoch)

1/2 salky kvaskovych vlociek z chladnicky

1/2 salky ovsenych vlociek

filtrovana voda

4 susene marhule (bey sulfatov, pridaneho cukru a prezervativov)

2 jablcka

hrst lieskovcov

mleta skorica

kokosovy olej, zhruba 1/2 lyzice

V miske si zmiesame kvaskove vlocky z chladnicky, vlocky, marhule pokrajane na kusky a vodu. Vsetky vlocky chceme mat pokryte vodou, spolu so susenym ovocim nasiaknu hodne vody. Nemusite nic merat, vodu pridajte tak od oka. Pikryte tanierikom alebo utierkou nechajte na teplom mieste (alebo jednoducho v kuchyni) odpocivat cez noc.

Rano si na miernom ohni opecte do zlatista lieskovce. Dajte stranou.

Na panvicu si dajte rozpustit kokosovy olej. Jablcka umyte, nakrajajte na tenke platky, ktore do zlatista opecte z oboch stran na panvici. Kratko predtym ako budu hotove ich popraste skoricou. Dajte stranou.

Ak si prajete, vase vlocky si mozete ohriat so splechom kokosoveho mlieka na panvici, alebo vlocky nezohrievajte a uzite si ich osviezujuce – vlocky nasiaknute v teplote miestnosti su skvele a osviezujuce.

Do misiek rozdelte vase vlocky, na ktore naukladate opecene jablcka. Posypte lieskovcami a popraste troskou skorice. Ak chcete, kasu mozete dosladit troskou medu alebo javoroveho sirupu. Nech vam chuti! :)

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One thought on “Sourdough Oats. Kváskové vločky.

  1. Pingback: Homemade Oatgurt. | my green wonders

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