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Hi everyone, I've browsed around this forum and read up on the internet about fermentated foods. I havn't read Sally Fallons book yet (I'm still waiting for it to become available in the library) but this is my first attempt with grains and I thought I'd share it with you.<br><br>
I found the recipe at the bottom a few days ago and decided to make my own version, here goes. I call it my African fermented oats breakfast. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/wink1.gif" style="border:0px solid;" title="wink1"> Yes, I know quinoa is from South America. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol"><br><br>
I mixed 3/4 cup of rolled oats, some millet, quinoa, linseeds and sunflower with two tbs of kefir whey and let it ferment for 2 days in a warm spot. I simmered it on low heat for about 5 minutes and added some salt. I didn't add any sweetners and it was YUM!<br><br>
This is the original recipe:<br><div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">Whey is important for soaking oatmeal. Soak thick rolled or steel cut oatmeal overnight with a tablespoon of whey along with enough water to cover the oats. (Recipe in Nourishing Traditions Cook Book.) Cook next morning using butter or coconut oil, cinnamon, ground flaxseed and maple syrup for a highly nutritious delicious breakfast; an important start to for a successful day. (If constipation is a problem, oatmeal and ground flaxseed will help.) Add raw milk right at the end so you don't expose it to too much heat. Soaked oatmeal takes far less time to cook and the body can utilize more nutrients from soaked grains.</td>
</tr></table></div>
from: <a href="http://homeandgardensite.com/lacto_fermenting.htm" target="_blank">http://homeandgardensite.com/lacto_fermenting.htm</a><br><br>
What do you think? Am I doing it right?
 

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Here is an update on my recipe. I still make it twice a week. I now make it with added amaranth and oat groats (Yum) and I've taken the millet out because after two days of fermentation it's still too hard. It is a delicious breakfast or light lunch and very nutritious. If I had a sweet tooth I would add either maple syrup or honey. I also find that one day fermentation is also good, I just need to cook it slightly longer on low heat.
 
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