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.
Ingredients
- 100 g Semper Organic Gluten Free Oats
- 750 ml Water
Ingredients
- 100 g Semper Organic Gluten Free Oats
- 750 ml Water
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Instructions
The night before
Weigh 100g of oats into a bowl, cover with water and leave to soak overnight.
In the morning
Rinse the oats well with water using a fine sieve.
Add the soaked, washed oats to a food processor, add 750ml water. Blitz well.
Pass the oat mixture through a muslin cloth to strain the smooth liquid.
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.
This recipe is courtesy of the plant-based food photographer & chef, Anders Engsas. Find this and other creations on Instagram @anders_kitchen.
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Le Veneziane Penne Pasta Salad with Roasted Chickpeas & Paprika
Ingredients
- 1 tin (400g) chickpeas
- 1 tbsp paprika
- 400 g Le Veneziane Penne
- 150 ml Extra virgin olive oil
- 20 g fresh basil
- 1 tsp White wine vinegar
- 1/2 head iceberg lettuce
- 1 whole red onion
- 10 Cherry tomatoes
- salt & pepper (to taste)
- 1 generous squeeze Lemon (optional)
Ingredients
- 1 tin (400g) chickpeas
- 1 tbsp paprika
- 400 g Le Veneziane Penne
- 150 ml Extra virgin olive oil
- 20 g fresh basil
- 1 tsp White wine vinegar
- 1/2 head iceberg lettuce
- 1 whole red onion
- 10 Cherry tomatoes
- salt & pepper (to taste)
- 1 generous squeeze Lemon (optional)
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Instructions
For the chickpeas:
Heat the oven to 200 degrees Celsius
Drain the Chickpeas and toss with olive oil and paprika powder.
Add to a tray and roast in the middle of the oven for 10 minutes, making sure they do not burn.
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For the pasta salad:
Add basil, oil and vinegar in a mixer and blend until smooth. Set aside.
Wash the lettuce and slice into smaller pieces, slice the tomatoes in half and dice the red onion.
Boil the pasta and drain.
Pour the basil dressing over the warm pasta, add salt and pepper.
Add lettuce, tomatoes and Chickpeas and mix it all together.
Add a squeeze of fresh lemon juice to finish!
Recipe Notes
Le Veneziane's pasta is made from 100% corn grown in the heart of the Italian Veneto countryside. You can purchase it online from Amazon or Ocado.
