Keyword: dairy free

Semper Organic Gluten Free Oat Milk

This oat milk does not have added calcium (or other micronutrients) so do make sure you get it from other sources.

This dairy free, lactose free milk alternative is so simple to make from scratch. Semper’s oat flakes are specially handled during growing and harvesting to avoid contamination with gluten from other grains so are suitable for coeliacs.

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 Semper Organic Gluten Free Oat Milk
Gluten free, Wheat free, Dairy free, Vegan.
Course Breakfast
Keyword dairy free, gluten free, Oats, Semper, vegan, wheat free
Servings
ml
Ingredients
  • 100 g Semper Organic Gluten Free Oats
  • 750 ml Water
Course Breakfast
Keyword dairy free, gluten free, Oats, Semper, vegan, wheat free
Servings
ml
Ingredients
  • 100 g Semper Organic Gluten Free Oats
  • 750 ml Water
Instructions
The night before
  1. Weigh 100g of oats into a bowl, cover with water and leave to soak overnight.
In the morning
  1. Rinse the oats well with water using a fine sieve.
  2. Add the soaked, washed oats to a food processor, add 750ml water. Blitz well.
  3. Pass the oat mixture through a muslin cloth to strain the smooth liquid.
  4. Pour into an airtight container. Chill in the fridge, shake before use.
Recipe Notes

We love to use our home-made oat milk to make porridge, on cereal or as a chilled drink.
For a sweeter flavour add a little maple syrup. For saltiness add a small pinch of salt.

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Quinoa Crispbread with White Bean & Artichoke Dip

Le Pain des Fleurs Quinoa Crispbreads are ideal for lunch or as a side to a main dish. Light and crispy they are perfect to dip, try shop bought hummus  for a quick bite, or this delicious home made Mediterranean style dip for something extra special.

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 Quinoa Crispbread with White Bean & Artichoke Dip
This simple dip also works well as a topping for canapes (just slice the crispbread into small triangles!) served with a glass of cold bubbles. The recipe is gluten free, wheat free, dairy free, vegetarian and vegan.
Course Lunch, Starter
Cuisine French, Italian
Keyword dairy free, gluten free, vegan, vegetarian, wheat free
Servings
Ingredients
  • 1 Pack Le Pain des Fleurs Quinoa Crispbreads
  • 280 g Jar of Artichokes in oil use the artichokes and the oil
  • 1 Tin Butter Beans drained
  • 1 Clove garlic crushed
  • 1 Tbsp Lemon juice to taste
  • Pumkpkin Seeds as desired
  • Extra virgin olive oil to drizzle
Course Lunch, Starter
Cuisine French, Italian
Keyword dairy free, gluten free, vegan, vegetarian, wheat free
Servings
Ingredients
  • 1 Pack Le Pain des Fleurs Quinoa Crispbreads
  • 280 g Jar of Artichokes in oil use the artichokes and the oil
  • 1 Tin Butter Beans drained
  • 1 Clove garlic crushed
  • 1 Tbsp Lemon juice to taste
  • Pumkpkin Seeds as desired
  • Extra virgin olive oil to drizzle
Instructions
  1. Add all the ingredients for the dip into a food processor, blitz until smooth.
  2. Spread on the crispbread. Top with pumpkin seeds, fresh cress and a drizzle of extra virgin olive oil.
Recipe Notes

Le Pain des Fleurs Quinoa Crispbread is available to buy online from Ocado.

Keep the dip in the fridge (if you have any left!) in an airtight container and eat within 2 days.

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