Gluten Free Oat Flakes Porridge (preparation, 4 servings)

  • 160 g rolled oats
  • 600 ml milk or water
  • sea salt (optional)
  1. Place the oats and the milk or water in a large pan over a medium heat.
  2. Add a pinch of salt (optional) and stir with a wooden spoon.
  3. Bring to a steady simmer for 5 to 6 minutes, stirring often to give you a smooth creamy porridge – if you like your porridge runnier, simply add some more milk or water until you’ve got the consistency you like.
Serving suggestion (per single serving):
  • 1 tbsp walnuts, almonds, hazelnuts or other nuts.
  • 1 tbsp mix seeds Mix (linseed, sunflowerseed, etc)
  • 1 tbsp blueberries or other berries
  • 1 tsp Grated Coconut
  • Dash of honey
  • Pinch of cinnamon
  • A little cold milk (if preparing with water)

Prepare the oats as above and then add and mix all the ingredients.

Sandy Pie Base

With a traditional appearance, this oatmeal based pie is very quick and easy to prepare. The result is both soft and sandy.

Preparation time: 15 minutes.
Resting time: 20-30 minutes
Cooking time: 10 minutes

Ingredients (for 4 tarts)
  • 45 g hazelnuts
  • 75 g IrishTown Oat Flakes
  • 1 teaspoon coconut flour
  • 1 teaspoon vanilla powder
  • 1 teaspoon grated coconut (optional)
  • 2 teaspoons of vegetable fat (melted coconut oil, margarine)
  • 1 tablespoon honey

Finely crush the hazelnuts, in a coffee grinder or blender. Mix all dry ingredients and add a pinch of salt. Combine the honey with coconut oil. Pour liquid mixture over dry mixture, then work it all together with your fingertips until you achieve a crumbly texture. Mix and form a ball. Wrap in film and refrigerate for 20 to 30 minutes. Form 4 tart moulds, if necessary use the back of a spoon to properly shape the borders. Prick some holes in the base of the tart using a fork. Bake for 10 minutes at 170°C. Keep an eye on the oven and cover with a sheet of baking paper if needed. Cool completely before filling.

Note: Whole nuts can be replaced with hazelnut or almond flour. Vary the flavour by replacing the vanilla and / or coconut. Grated coconut is optional. For allergy sufferers, replace coconut oil with a vegetable margarine to maintain a firm texture (another vegetable oil may soften the pastry after cooking and complicate the moulding and cutting).

See recipe to the right for ‘Coffee Cream Filling with Chestnut Flakes’ or alternatively just fill with berries of your choice.

Coffee Cream Filling with Chestnut Flakes

Chestnuts flakes have become a popular choice for those who have decided to go gluten free. One of the main advantages of chestnut flour, aside from the lack of gluten, is that it is also a really good source of resistant starch, a form of prebiotic fibre that serves to nurture probiotic bacteria, allowing them to increase their production of health enhancing short chain fatty acids like butyrate. In addition, like olive oil, chestnut flour contains meaningful levels of monounsaturated fatty acids which represents another plus. (David Perlmutter MD )

Preparation time: 5 minutes.
Baking: 5 to 10 min

Ingredients (for 4 pots)
  • 200 g of toasted chestnut flakes
  • 500 ml of vanilla Soymilk (or Almond Milk)
  • 2 tablespoons of instant coffee (or roasted coffee substitute)
  • 5 tablespoons of shaved arrowroot (or cornstarch or potato)
  • 1 tablespoon of blond sugar cane (optional)
  • 1 teaspoon of ground cardamom

In a saucepan, cover the flakes with the soymilk/ almond milk. Add the coffee, arrowroot, sugar and cardamom, then mix. Bring to a simmer, stirring constantly with the help of a whisk. When mixture begins to thicken, whisk away from the heat for 1 minute. Pour into a blender and blend until a smooth and fluffy cream is achieved. Refrigerate before serving.

Note: This filling can be preserved in a fridge for 2 – 3 days. The coffee can be replaced with a coffee substitute (for those who prefer it naturally caffeine free). The coffee forms a pretty duet with the delicious toasted chestnut flakes. Replace arrowroot with another starch if necessary. This nourishing cream makes a perfect snack (not just a dessert). Don’t hesitate to play with other flavors (vanilla, chocolate, citrus essential oil, cinnamon).