Monday, November 9, 2009
Autumn oat cakes
An alternative to my regular oatmeal breakfast (served with butter, coconut oil, raw honey, and raw milk) is Autumn oat cakes. Basically a fancy name for something you can do very quickly with leftover congealed oatmeal! If you've ever made your own *oatmeal and saved some of it for later, you've probably noticed that it becomes firm in the fridge. All you have to do to make these cakes is form little patties from the leftover oatmeal and fry them in a hot skillet in plenty of bacon fat, then serve with butter, maple syrup, and yogurt.
For an Autumn twist:
-first, chop half an apple and saute the pieces in butter with cinnamon (and coconut flakes and chopped almonds if desired),
-then remove from the pan and add more butter,
-fry the oat cakes,
-and serve the hot oat cakes topped with the fried apples, butter, maple syrup, and a side of creamy cold yogurt.
To make this a really seasonal dish try any local nuts you might be able to get a hold of, such as hickory nuts. Fried pears are also great served this way. I promise even oatmeal haters will be hard put to dislike this delicious breakfast!
*As always, be sure you are soaking your oats overnight with plenty of water and 2 tbsp. whey, lemon juice, or yogurt per cup of oats. This should always be done to break down the phytic acid in the oats (found in all whole grains) and make them really nutritious and able to provide you with long-lasting energy.