Oat Pulp Truffle Recipe (2024)

FAQs

How do you dehydrate oat pulp? ›

Preheat the oven on its lowest setting. Spread your oat pulp evenly on a lined baking tray. Put the baking tray into the oven and let the pulp dehydrate for 4-6 hours, until there is no moisture left in the pulp and it is dry and crumbly.

Steel cut oats will not break down as quickly as rolled oats or quick oats. To make a creamier milk with them, soak the steel cut oats for at least 1 hour before blending and straining.

The base recipe is very simple with only three ingredients: oat milk, sugar, and xanthan gum. The key ingredient here to making a condensed milk with non-dairy milk is adding the xanthan gum as a thickening agent.

Press the oat pulp out onto the telfex sheet that comes with the dehydrator. If you don't have those, use parchment paper instead. Don't worry about making it all even and pretty… it will soon be ground into a flour. Dry at 145 degrees for 1 hour, then reduce to 115 degrees (F) for 4-6 hours or until dry.

If you have ever made oat milk yourself, you will be aware of the oat pulp that you are left with after sieving out the lovely creamy liquid. It is still edible and full of nutrients, and throwing it away would be wasteful.

If you do not have a dehydrator, line a baking sheet with parchment and spread the juice pulp as evenly as you can. Set the oven to its lowest temperature, let the pulp dehydrate for 4 to 5 hours. Once it is fully dry, transfer it a high-speed blender. Blitz until you have a fine homemade greens powder.

Bottom line. While dried oats will typically last for up to 2 years, instant and flavored oatmeals have a shorter life span (6 months to 2 years). Time can affect the quality and taste of oats, but factors such as moisture, oxygen, and light can speed up their decline.

Cover and soak for 6 hours or overnight (see notes for shortcuts). This will improve digestibility and also slightly speed cooking time. It also yields fluffier, creamier oats! The following day (or 6 hours later), add a pinch of salt and bring to bubbling boil over high heat.

Oat milk may cause spikes in glucose, and current controversy also lies in the seed oils used in oat milk to achieve its prized creamy texture – which some believe to cause inflammation in the body. Fair or not, these claims are causing division amongst consumers.

Fiber is important because it slows down the absorption of carbohydrates, which increases your blood sugar slowly. But since oat milk has less fiber than actual oats, the carbs in oat milk will cause faster blood sugar spikes than whole oats, says Byrd.

Is it cheaper to make your own oat milk? ›

Making your own oat milk is not only infinitely cheaper, but it's just as delicious (if not more-so) than the store-bought versions!

Pour the strained oat milk into a glass jar and then pour the milk back into the strainer again. Essentially, just double-strain the oat milk. This makes the oat milk super creamy and smooth. Lastly, pour the oat milk back into the jar and store in the fridge.

You may have stumbled upon the names guar gum, gellan gum, xanthan gum or locust bean gum. These are used in several types of foods – especially plant-based milks – to prevent separation, extend shelf life, or thicken the consistency.

Oat fiber is a keto-friendly baking flour that is both zero-carb and zero-calorie. It's an insoluble fiber that is made from finely grinding the husks of oats. It's a favorite go-to for adding bulk and improving the texture of low-carb breads, baked goods, and more.

Oat Hulls consist primarily of the outer covering of oats, obtained in the milling of table cereals or in the groating of oats from clean oats. Oat Hulls are used mostly in feed requiring or accommodating high fiber levels. They can also be used as a bedding application.

Suggested Use: Add to your snacks, tortillas, bread, batters, pasta, drinks, spice blends, smoothies, and any recipe to boost the fiber content.

With an extremely mild taste and an ultra-fine powdered texture that can easily blend into mixes, smoothies, or shakes, Modern Mountain Oat Fiber can be used in everything from muffins and cupcakes, to smoothies and shakes, to cereals and cookies.