Oat yoghurt
In Healing with Whole Foods, Paul Pitchford says:
‘Seed yoghurt is one of the finest predigested proteins and ferments. It is easily assimilated. The rancidity and oil of seed yoghurt are reduced by the fermentation. Use in spreads, sauces and dressings.’
His recipe is suitable for sesame seeds, sunflower seeds, almonds and oats. Naturally fermented foods are a cheap and easy way to build healthy intestinal flora. I want to play around a bit with the recipe to find the right thickness as this one was a little thin for me. I serve it over hot porridge with a sprinkling of cinnamon.
- 1 cup x oats (or sesame or sunflower seeds or almonds, soaked (discard soak water))
- 1 cup x rejuvelac (a fermented drink made from wheat berries) or water
- 1/2 tsp x unpasteurized soy sauce or miso (when not using rejuvelac)
Blend seeds at a high speed. Slowly pour in the rejuvelac or water and soy sauce or miso and blend until creamy.
Add some previously made grain/seed yoghurt to speed fermenation.
Set in a warm place and cover. Do not seal.
Let ferment for 6-10 hours to desired sourness, then refrigerate.
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