This is a recipe that was requested last week – I figured I’d better put this up before putting up anything requested for this week!
Quinoa Oatmeal Sqares
- 1 c. uncooked quinoa, rinsed
- 1 c. steel cut oats
- 3 c. water
- 2 – 3 T. yogurt
Soak the quinoa, steel cut oats, and yogurt in the water overnight. The next morning add 1/4 t. of salt to the soaked mixture. Cook over a medium heat until thick, about 25 – 30 minutes.
Pour the cooked mixture into a greased 9 x 9 pan. Sprinkle the top with sesame seeds. Refrigerate about 20 minutes or until cool – you want it to cool enough to congeal into a solid shape. Then cut into squares, and fry the squares in butter.
I’ve had steel cut oats sitting around for ages and was happy to have a chance to use them for something! This has a pleasant but simple flavor, as you can probably tell by looking at the short list of ingredients. To serve, I slathered mine with butter; the kids spread butter and homemade plum jam on theirs.
Avivah
thanks for posting. I don’t buy steel cuts oats,but good to know in case I ever happen to be given any. Do you think this would workwith regular old-fashioned rolled oats?
I don’t see why not – try it and tell me how it turns out!
So are you using these as a toast/bread/muffin substitute?
Not really – it’s more like a bake porridge. For now I’m in the beginning stages of playing with alternative ingredients to make muffins and breads, but those still resemble what they’re supposed to resemble, and I’ll label them accordingly. 🙂
How are you meeting the many different food sensitivities of your family, Yael?
Well, it has been a long and very confusing journey!
Last fall, DD (at 1.5 yo) developed eczema and it persisted throughout the winter into the spring. After initial skin testing, the MD thought it was a wheat (med) and egg (mild) allergy. I slowly took her off the offending foods and her eczema cleared up over the summer. This fall, she had blood (RAST) testing and she seems not to be allergic to those foods. Then I insisted on another skin test and she isn’t allergic to those foods at all (barley mildly though!). The MD told me I could try to introduce egg (and there were no apparent effects) and wheat (also, no apparent effects so far).
My mommy intuition tells me that perhaps she was reacting to the change in her diet (my breastfeeding supply tanked at the same time) and her gut wasn’t fully ready for such a change. Now that she is older and I gave her gut that rest, maybe she can tolerate those foods. I may still have her tested for celiac as I don’t want to overlook another obvious reason for her symptoms. I won’t go “whole hog” back into wheat for her as I see she is an “allergic” type (she has an allergy to peanuts) and I want to rotate foods through her diet, so I will keep a smaller amount of the GF foods around for her (as they are expensive!).
I have to say that changing the fats in our diet (from canola/olive to coconut/olive) was a change (costly too) and then rapidly having to switch another mindset from a grain based diet to a more GF diet was a bit much to deal with all at once. It is somewhat easier now, since I did more research and found lots of websites to help me make new GF foods (like pizza crust, cookies, cake and challah) without having to throw away $4-6 of GF baking materials if I made a mistake. I am glad in retrospect I did it, but my mind may not see it the same way! 🙂
Don’t oats contain gluten?
BTW, the easiest way to use steel cut oats is to boil them for 2-3 minutes and then cover and leave overnight, and then in the morning you have your breakfast ready. Saves me lots of time.
My understanding is that oats themselves don’t have gluten, but there are cross contamination issues and that affects those who are very sensitive. I’m not ready to be that cautious. 🙂
thought you might like our favorite breakfast. it’s easy,soaked, and there are lots of different grain variations! We sub coconut oil for the olive oil.
http://www.passionatehomemaking.com/2007/12/tuesday-recipes-wafflespancakes.html
Dina, it looks like we like the same kind of recipes! I’ve had Sue Gregg’s recipe for ages, one of the first that I found when eating NT! I hadn’t ever seen the site you linked to, though.
we definitely like the same recipes,which is why I am always asking for your recipes!