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Oat flour
  • Oat flour

    Oat flour makes lovely light waffles and pancakes. It adds ‘stretch’ to bread, helps keep cakes moist and makes a good base for pastry.  Oats are wonderfully high in good fats, so they’re filled with nutrients like manganese, molybdenum, phosphorous, copper, biotin, vitamin B1, magnesium and chromium. This makes it important to ensure the flour is fresh, milled at low temperatures and protected from high and light to keep the oils from oxidising. Studies have shown that the beta-glucan fibre in oats may help to lower the risk of heart disease by reducing both total and LDL cholesterol.


    You can make your own oat flour from fresh rolled oats using a food processor. The high oil content (where all the good nutrients are) makes oats one of the more challenging wholegrain flours to mill. It’s milled on a coarser setting, so use it in recipes where the texture comes into its own and the lovely oaty flavour shines through. Baking with oat flour creates a comforting smell in the kitchen – like a pot of porridge on the stove, a warm winter jersey or a wraparound hug from Nan – so oats are good for your heart in more ways than one!

    • SOURCE

      Grain supplied by Burrum Biodynamics. Tania and Stephen are leaders in regenerative agriculture. They're generous in sharing their knowledge and produce grains, legumes and pulses with fabulous flavour, grown in healthy soils and filled with nutrients, not chemicals.


      If you have any concerns, please let me know. I'm always happy to help resolve anything that might not be quite right or as you expect it.


      Available for posting.

      Also available for collection at the Castlemaine, Lancefield and Woodend Monthly Farmer's Markets. If you can't collect from one of the Markets, just get in touch and we'll make a plan. 

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