Tag: oats

Poached Pear with Gluten Free Crumble & Vegan Ice Cream

Although alcohol is not recommended for cleansing, this recipe cooks out any of the alcohol and makes this a decadent dessert. You can always omit the champagne and use any liquid, even water, for this recipe.

poached pear

TOTAL 80 minutes

Serving Size: 6 people

Ingredients

  • 1 cup champagne or other liquid
  • 3 pears (d Anjou, Bartlett, Asian) halved and scooped with melon ball 
  • 1 tbsp honey 
  • 1/2 cup gf flour 
  • 3/4 cup gf oats 
  • 1/4 cup coconut sugar 
  • Pinch sea salt 
  • 2 tsp vanilla 
  • 3 tbsp vegan butter 
  • Vegan ice cream to serve 

poached pears in oven

Directions

Preheat oven 375 F. Mix honey and champagne together.

In a shallow baking pan lined with foil, lay the scooped pears on the pan, skin side down. Pour champagne mix to cover. Cover with foil and bake 10 minutes. Add another 10 minutes if pears are not ripe.

While pears bake, mix flour, oats, sugar, salt, butter and vanilla.

Remove pears and foil. Top evenly with crumble. Continue to bake, uncovered, for 20 minutes or until the crumble is golden brown. Remove pears.

Serve on a plate with scooped vegan ice cream. Enjoy this delicious and healthy dessert! 

Homemade Oat Milk

oats

Making your own homemade oat milk is SO easy! All you need is a blender (I prefer Vitamix), a nut milk bag or cheesecloth, raw oats, and filtered water. I soak the oats for 30 minutes to remove the dust or any mold from shipping and handling, which also improves the nutritional value. Then drain the oats and use fresh filtered water to blend. Cheese cloth is great because you get so much in one package, it’s so versatile, and you can use it on a million things (making nut cheese, poaching fish, nut milks, straining seeds from fruit, and lots more.) However, I bought a nut milk bag and it is so much faster and easier to use the nut milk bag.

I use oat milk in so many things. I cook with it any time a recipe calls for milk and no one can ever tell the difference. I also use it in my smoothies to make them creamy. You can add it to coffee or tea, cereal, or just have a refreshing glass with ice.

The milk will stay fresh about 3-5 days in the refrigerator. I keep them in mason jars, since each jar is about 2 cups and this recipe makes 4 cups. I use two jars so the milk stays fresher for use later in the week.

Once you try homemade oat milk it will be almost impossible to drink store-bought milk again, which is pumped with artificial crap to keep it fresh on the shelves. The sad part is that a typical consumer would have no idea about what is inside of store bought oat milk or that it’s actually bad for you. The toxic ingredients found in oat milk stress your immune system and weaken your health. The ingredients in commercial oat milk may include added sugars, high sodium, inflammatory oils, carrageenan and xanthan gum. But the worst thing about store-purchased oat milk is it usually doesn’t even contain much oats!

In light of this, I suggest making your own nutritious and delicious oat milk. And the great part is, it’s really easy!

INGREDIENTS

  • 1 cup raw oats
  • 2 cups water, for soaking
  • 4 cups cold filtered water, for blending
  • High power blender (I prefer Vitamix)
  • Nut Milk Bag or Cheesecloth

INSTRUCTIONS

Soak the oats in 2 cups of water for 30 minutes. Drain the nuts and rinse. Blend 1 cup of oats and 4 cups of cold water on high for 2 minutes. Pour the oat mixture into the cheesecloth or nut milk bag. Squeeze out excess milk. Pour into mason jars or a milk jug. Save the leftover oat meal for future recipes.

You can do this by heating the oat meal at 170 degrees Fahrenheit for 2 hours. Make sure to mix the oat meal frequently while baking to dehydrate the water from making the milk. Use Chef V’s Oat Milk right away or store in an air tight container for 3-5 days.

You can add some oat milk to your Green Drink to make it a little creamy. Yum!

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