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.
Blending your own flour mix can lead to the most authentic gluten-free baking.
This ‘pie crust’ recipe courtesy of Bob’s Red Mill uses a blend of two naturally gluten-free flours and a gluten-free starch.
Sorghum adds a subtle sweet taste to the pastry. The ancient grain millet adds a mild flavour and helps form a good crumb texture. Tapioca starch is extracted from the cassava root; it acts as a binding agent and stops the pastry crumbling.
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Crumble Topped Gluten Free Mince Pies
We recommend batch cooking these beauties and freezing for the month ahead. Trust us, they will disappear quickly even amongst non coeliac friends and family!
Ingredients
For the pastry
- 85 g Sorghum Flour
- 45 g Tapioca Starch
- 30 g Millet Flour
- 0.5 tsp Salt
- 110 g vegetable shortening
- 1 tsp White wine vinegar
- 75 ml Water
For the filling and crumble topping
- 1 jar Gluten free mincemeat
- 25 g Ground almonds
- 25 g flaked almonds
- 25 g soft brown sugar
- 25 g Melted dairy free spread
Ingredients
For the pastry
- 85 g Sorghum Flour
- 45 g Tapioca Starch
- 30 g Millet Flour
- 0.5 tsp Salt
- 110 g vegetable shortening
- 1 tsp White wine vinegar
- 75 ml Water
For the filling and crumble topping
- 1 jar Gluten free mincemeat
- 25 g Ground almonds
- 25 g flaked almonds
- 25 g soft brown sugar
- 25 g Melted dairy free spread
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Instructions
In a food processor, combine the sorghum flour, millet flour, tapioca starch and salt.
Add the vegetable shortening and blitz to a coarse crumbed texture.
Sprinkle on the vinegar, and enough water to form a dough when pulsed.
Gather into a ball, wrap in Clingfilm and refrigerate for 15minutes.
Roll out between two sheets of clingfilm until around 3-4mm thick, cut out 10 circles using a fluted cutter.
Place circles into a greased muffin tin, and top with a generous heaped teaspoon of mincemeat.
Mix all the crumble ingredients together, and place on top of the mince pie.
Bake for 20minutes at 180oC. Leave to cool.
Enjoy your bake with a glass of mulled wine!
Recipe Notes
Gluten free baking tip: to avoid waste when blending different flours, seal the leftovers in an air tight bag and store them in your freezer!
