For those with weight issues, or who need an excuse to eat more oats and rye, here's an interesting new study:
https://uk.style.yahoo.com/oats-mimic-effects-weight-loss-drugs-study-124939724.html
For those with weight issues, or who need an excuse to eat more oats and rye, here's an interesting new study:
https://uk.style.yahoo.com/oats-mimic-effects-weight-loss-drugs-study-124939724.html
Actually, I love a coarse grind of oat groats through a mill. I add 4-7 times the water, microwave until bubbly, let it stand for a bit and it is ready to eat. It is a lot easier than the 20-30 min cook for steel cut oats.
97 cal for 25 g of oat groats and
10 cal for 15 gr of oatmeal
280 gr water
This is a BIG bowl of "oatmeal".
I had a bowl this morning :)
It costs $200, but Mockmill's flaker seems to flatten any grain into flakes-
https://mockmill.us/product/mockbake-flake-lovers-flaker/
Eat rye flakes at will! :)
I have this flaker, and it does indeed! Though I haven't tried Kamut, that one might be a little hard.... Tempering grain 6+ hours before flaking produces the most consistent and even (slightly thick) flakes. Otherwise some grains can be a mix of flakes and floury bits, but that cooks up well too.
Thank you for your input! I just saw it yesterday and thought how nice not to have to screw a device to the table.
I saw corn was on the "cannot do" list (size too big), but maybe there are smaller corn varieties. If you ever test Kamut, please write in. :)
Still thinking about it... right now, I am just cracking the whole oat groats.
Interesting study. Barley is also high in betaglucan. I sometimes mix oat and barley flakes for breakfast. 😋