Today’s recipe is clean eating oat bread! It’s delicious, nutritious and wheat free. Before we get to the recipe though, let me tell you where I got this fabulous recipe from.
When it comes to food, there have been many new companies out there now which have been launched within the last few years ago. Only a few however can take pride in having a long history and experience in the field, while also being so passionate, caring, honest and real……. and Flahavans is one of them.
Flahavan’s is a family run business based in the lovely village of Kilmacthomas close to Waterford in Ireland. They have an impressive history that extends back over two centuries and their oats mill has been providing high quality oatmeal ever since. Last week they invited me and some other amazing bloggers to come and spend the day with their family and learn about their tradition, passion and commitment to us customers.
The family members have passed this business from one generation to another and have continued in managing to always deliver high quality products. This is no mass production here, just a lovely family business with fabulous products.
Throughout this time, the mill has been modernized and additional facilities were built nearby so the product line has been able to successfully comply with the ever growing standard requirements and exceed the expectations of it’s customers.
How Oats Are Made
Though Flahavan’s stays true to the traditional oat milling processes, there is a quite complex manufacturing procedure behind their products. It consists mainly of several stages and all of them are essential in order to provide the same premium quality that we customers know and love. The oats are thoroughly cleaned and dried and all the impurities are removed before they enter the milling process. The grains are selected according to their size and then the husk is taken off by the oat sheller.They are minced and then produced to get the right texture in order to constitute Pinhead oatmeal (the type you use to prepare traditional porridge). The pinheads are transformed into flakes and then weighed and carefully packaged. They then end up in various stores and eventually in your tummy! I can tell you that these oats are so good and the porridge you make with them will be very creamy and thick.
Quality Ensured By Flahavan’s
The oats are brought to the Flahavan’s mill by local growers. Flahavan’s sort out the premium oats with utmost care. Some of them go straight to the processing stage, while others are temporarily stored. Flahavan’s is certified and proudly features all Irish quality and eco symbols, and is an eco-friendly company that supports and promotes sustainability. Apart from following all the strict quality management standards in the field, it also focuses on recovering and recycling as much packaging waste as possible. The business goes that extra mile by allowing the customer to return a product if he or she considers that it doesn’t adhere to it’s regular top notch quality.
Clean eating oat bread
This clean eating oat bread is a recipe given to me by Mary. Mary and her husband John, the oldest members of the Flahavan’s family, invited us all for a lovely afternoon tea and made this bread. It is so delicious, moist and filling. It goes well with chia jam, any nut butter, but also with hummus or fresh cucumber and a few sundried tomatoes. I used Provamel Soya yogurt because it has absolutely no sugar added, it is creamy, thick and gives the bread great texture.
- 300 gr oats
- 1 tub/500ml Provamel Soya yogurt or any other favourite white yogurt
- 1 flaxseed egg (1 tbsp ground flax seeds + 3 tbsp water, mix together and let it sit for 10 min) or use a normal egg
- 1 tsp baking soda
- ¼ cup mixed seeds (sunflower seeds, pine nuts, anything)
- pinch of salt
- coconut oil
- Preheat oven to 180 degrees and grease your loaf tin with a bit of coconut oil
- Next in a bowl mix the oats, baking soda, salt and seeds.
- Add the yogurt and flaxseed egg and combine well
- Pour the batter into the loaf tin, sprinkle with some oats and pop in the oven for 30 minutes
- After 30 minutes lower the temperature to 150 degrees and bake for another 30 min
I know there are cheaper oats on the supermarkets shelves, but when you spare the extra 50p or so remember you are buying a tradition and history full of passion, hard work and commitment, and it’s called Flahavan’s.