Organic Steel-Cut (Scottish style) Oat Groats are produced from organic oats. You can substitute oat flakes in your muffin and cookie recipes for a little something different. Cook it to serve a smooth oatmeal ideal for breakfeast.
Oats groats are rich in protein and are very rich in soluble fiber. It is also a good source of phosphorus, manganese and magnesium. A diet rich in solube fiber can reduce the risk of heart disease. Did you know that oats are the highest in fat of all grains.
To obtain Organic Steel-Cut (Scottish style) Oat Groats, you must first steam process the naked oat kernel. This stabilizes and neutralizes the enzyme that triggers rancidity. Then, it is cracked on a hammer mill.
Oats appeared almost 4,000 years ago in the Kazakh steppes and are intimately linked to the domestication of the horse, its first consumer. It was introduced to North America in the early 1600s and it adapts perfectly to the climate as well as the terrain. It was in 1910 that more were planted than any other cereal. Over the past 50 years, there has been a resurgence in popularity for oats, as this cereal has been promoted by consumers for whom health is a priority.
Are oats gluten free? Oats do not contain gliadin which causes digestive problems in celiacs. However, it contains another molecule of similar composition, avenin. Because the two molecules look similar, oats have been attributed the same effects as those caused by wheat. However, more and more studies have shown that oats are tolerated by the vast majority of people with celiac disease. But, given the lack of certainty, the Canadian Celiac Association advises against consuming oats for the moment to people intolerant to gluten, especially since this cereal is at high risk of being contaminated by others. cereals such as wheat or barley.
Organic Steel-Cut (Scottish style) Oat Groats are ideal for : Cookies and Muffins.
Available formats : 500g
In a pan, cook 250 ml (1 cup) of organic steel-cut (Scottish style) oats, add 565 ml (2 ¼ cup) of boiling water and add a pinch of salt. Cover and simmer about 50 to 60 minutes or until tender.
The shelf life for this product is about 270 à 365 days. Store it in a hermetic container in a dark and cool place.
Mollusks: snails, clams, mussels, oysters, cockle and scallops;
or their derivatives: extracts