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18th Century Toasted Stone Cut Oats

Fresh and loaded with natural oils, this new-crop oats are so moist they must first be toasted to be hulled. Besides reducing cooking time, toasting produces a burst of caramel alongside a light, clean backdrop of fresh oat flavor. Gluten Free. 

 

Directions: In a large saucepan, add ½ cup of oats and 4 cups of water. Soak overnight, then rinse and strain. Add another 4 cups of water with a pinch of salt and bring to a boil. Cover and simmer for 45 minutes on low, stirring every five minutes. Add butter toward the end, and continue to stir until a soft porridge.

 

Tips and uses: With a sweet and nutty aroma that will take you off your feet the first time you cook them, these oats can be the centerpiece of your diet. Though welcomed any time of day, oatmeal made from these oats will make mornings better. However, ground fine with added yogurt for pancakes or used in cookies, they’ll also bring to life to your gluten-free baked goods.

 

Ingredients: Heirloom variety, organic 18th Century Stone Cut Oats. Nothing else. 

Net Weight 14 oz. 

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