Photo Edits @oscarps in Plant Power (Vegan) - Oatmeal Pudding




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Good day community.

Today I want to present you the elaboration of a sweet dish whose base is oatmeal. Pudding or oatmeal flan made with the natural ingredients selected for this occasion. The great advantages of this cereal are varied since they provide our body with different essential components, important minerals for our health and balance or also carbohydrates as well as being a source of fiber that help our body to purify.
It can be prepared in many ways but I have chosen this sweet way because I love these pudding-type desserts. It is sweet, soft, fresh, it combines with many fruits and nuts and can be consumed at any time of the day, either for breakfast, dessert with meals or as a mid-afternoon snack.


Oatmeal Pudding

INGREDIENTS FOR 4 PEOPLE:

  • 90 gr. of oatmeal
  • 80 gr. corn flour
  • 100 gr. birch sugar
  • sesame
  • lemon zest
  • ½ liter of water
  • 1 cinnamon stick
  • Liquid candy
  • fruit to taste and nuts


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METHOD OF PREPARATION 4 RATIONS:

Put the oats in water for 2 hours to hydrate it and be able to work with it for its mixture. The water we drink at home is filtered. We use a water dispenser with a special filter to eliminate, as far as possible, most of the impurities that it may bring, since it is the general supply water of the city. We started using it some time ago, both to reduce the consumption of plastic and microplastics in bottled water and to avoid the aggressive chemistry of drinking water purification.


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I use birch sugar because it sweetens and has the property of not adding flavors due to the way other sweeteners are made, and it gives it a flavor similar to that of cane sugar. This sugar is made from this magnificent tree known since ancient times for its excellent properties. Its benefits and advantages over other sugars are: fewer calories, sweet enough, it is not so harmful to our teeth and suitable for diabetics and improves our digestive process.

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We put the result of the mixture in a saucepan over medium heat at first and add the cinnamon stick. With a spoon, we are constantly stirring, dissolving and mixing well with the water if it stops moving slowly as if it were a bechamel sauce. We keep stirring continuously until it is cooked, this will depend on the type of fire and the temperature with which we cook. In my case over low heat and then over low heat for about 15 minutes, try and see if it is cooked. Prepare the caramel in another container, I still use the birch sugar to make it. I add water and sugar and also use a medium heat until I get the desired caramel color. I pour in liquid caramel in a bowl until it crystallizes before proceeding to pour the oatmeal preparation.


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I pour the preparation into the bowl with the caramel and let it rest and cool first at room temperature and then in the fridge. When it is cold in a large plate I turn it over and the pudding is ready, cut some fruit and add nuts.

Spanish


Flan de avena
Buenos días comunidad.

Hoy os quiero presentar la elaboración de un plato dulce cuya base es la avena. Puding o flan de avena elaborado con los ingredientes naturales seleccionados para esta ocasión. Las grandes ventajas de este cereal son variadas ya que proporcionan a nuestro organismo diferentes componentes esenciales, minerales importantes para nuestra salud y equilibrio o también carbohidratos además de ser una fuente de fibra que ayudan a nuestro organismo a depurar.
Se puede preparar de muchas maneras pero he elegido este modo dulce porque me encanta estos postres tipo puding. Es dulce, suave, fresco, combina con muchas frutas y frutos secos y se puede consumir en cualquier momento del día, ya sea como desayuno, postre en las comidas o media tarde en la merienda.

INGREDIENTES PARA 4 PERSONAS:

  • 90 gr. de avena
  • 80 gr. de harina de maíz
  • 100 gr. De azúcar de abedul
  • ajonjolí o sésamo
  • ralladura de limón
  • ½ litro de agua
  • 1 rama de canela
  • caramelo líquido
  • fruta al gusto y frutos secos

METODO DE PREPARACIÓN 4 RACIONES

Poner la avena en agua durante 2 horas para hidratarla y poder trabajar con ella para su mezcla. El agua que consumimos en casa es filtrada. Utilizamos un dispensador de agua con un filtro especial para eliminar, en lo posible, la mayor parte de las impurezas que esta pueda traer, ya que es agua de abastecimiento general de la ciudad. Empezamos a usarlo hace algún tiempo, tanto para reducir el consumo del plástico y micro plásticos del agua embotellada y evitar la química agresiva de la potabilización de las aguas de consumo.

Pasadas las dos horas, agregamos todos los ingredientes en la batidora para formar una mezcla liquida y homogénea: la avena ya preparada, harina, el sésamo, la ralladura de limón, el agua, el sésamo y el azúcar de abedul.
Utilizo el azúcar de abedul porque endulza y tiene la propiedad de no añadir sabores por el modo de elaboración de otros edulcorantes y le da un sabor similar al del azúcar de caña. Este azúcar es elaborado con este magnífico árbol conocido desde tiempos antiguos por sus excelentes propiedades. Sus beneficios y ventajas con respecto a otros azucares son: menos calorías, endulza lo suficiente, no es tan dañino para nuestros dientes y apto para las personas diabéticas y mejora nuestro proceso digestivo.
Ponemos en resultado de la mezcla en un cazo a fuego medio al principio y añadimos la rama de canela. Con una cuchara de paso vamos removiendo continuamente disolviendo y mezclando bien con el agua si para de mover lentamente como si de una bechamel se tratara. Seguimos removiendo continuamente has que este cocinado, esto va a depender del tipo de fuego y de temperatura con la que cocinemos. En mi caso a fuego lento y después a fuego bajo durante unos 15 minutos, probar y ver si esta cocinada. Preparar el caramelo en otro recipiente, sigo usando el azúcar de abedul para hacerlo. Añado agua y el azúcar y también uso un fuego medio hasta conseguir el color del caramelo deseado. Vierto en caramelo líquido en un bol hasta que se cristalice antes de proceder a echar el preparado de avena.
Vierto el preparado en el bol con el caramelo y dejo reposar y enfriar primero a temperatura ambiente y luego en la nevera. Cuando esta frio en un plato grande le doy la vuelta y el puding está listo, cortar una frutas y añadir frutos secos.


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CategoríaPhototalent
AjustesISO-100 f/8 1/100s
CámaraNikon D7100 - Olympus E410 y Kodak Z
LenteNikkor or Olympus
LocalizaciónSpain



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@phototalent
Image ©oscarps. All Rights Reserved.
Original content by @oscarps


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Photographic works made in RAW format.

Images edited and converted to JPG format with Photoshop CC by @oscarps



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Oye @oscarps se muy buena esa receta la voy hacer

fenomenal, manos a la obra @ferbu

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Hi @oscarps, interesting dessert you bring us today. Puddings are practical and delicious preparations. On the other hand, the use of birch sugar is undoubtedly a natural and very good alternative, ideal for vegan cuisine (where these ingredients are privileged), besides being suitable for special diets, such as those of diabetics and people with ASD.

This pudding is versatile and pleasant, ideal for a mid-afternoon snack. Thank you for posting in the Plant Power (Vegan) community. Regards.

I have personally substituted the use of normal sugar for the consumption of Birch sugar, that versatile tree from the aquifers so well known by our ancient Druity in native Galicia. Birch properties are exceptional, be it bark, sabai, leaves, roots. Thanks for the support, regards. @plantpoweronhive

Yummmm, love anything oat! 😋

Lol Greetings, it's been a long time already! lol, a hug @ackhoo

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This is a lovely recipe and excellent post. I have never had oatmeal in this way before. I think it would be delicious with the caramel flavour.

Yes, it is very good like this, I prepared the caramel with that birch sugar, it needs a little more sugar and it caramelizes quickly, you have to be careful in that step of doing it, greetings @carolynstahl

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