Hulled oat

Oats are considered as secondary seed. Meaning that it originally grew as a weed among wheat and in lands that where favourable to it (and which were less suitable for wheat), they have taken over the wheat. We still have oats as weeds in some of our cereal crops. Cultivated oats are thought to have appeared in various places around the same time : South-East and Southwest Asia, Mediterranean basin and Abyssinia. It was not until the 4th century that oats were mentionned in Greece. Oats have been grown in Mediterranean countries for about 2000 years. Oats are interesting in organic farming because they are a low-demand cereal. Indeed, its important root system allows it to easily find in the soil, the elements necessary for its development.

Ingredients

Organic hulled oats

Tips for use

Soak the oats for 12 hours to reduce cooking time. Wash the oats. If desired, dry-fry them in a pan, taking care not to burn them. Place the oats in twice their volume of cold water. Slowly bring to the boil then reduce to a simmer and cook for 40 minutes. Oats can be eaten hot as a side dish, in gratin or in veggie burgers. Keep in a cool, dry and dark place.

Allergens

Gluten

May contain allergens

Nuts, Sesame, Soy