1. October 2015
This recipe came out in September Apetit (thanks, among other things, for the beautiful cooperation) and now I have it for you too, which you did not get there. Essentially similar information about why soaking oat flakes or any other flakes and other ingredients can be read in the recipe for oat fermented porridge . In a simplified way, it is a cleavage of hard-to-digest ingredients. For example, complex starches and proteins for more digestible substances. Thanks to soaking for at least 8-12 hours, our body can get the absolute maximum from these crops. Oat flakes contain many minerals such as magnesium, iron, zinc. Then also some B vitamins are great for digestion because they contain a great deal of well-soluble fiber that benefits our intestinal microflora and thus increases the defenses of our body. They have the ability to gradually release energy and are therefore great for endurance athletes, for example.
But the recipe is not primarily about oat flakes, it will be great and healthy too great in many other variants. You can go through shelves in health food stores and find a huge amount of other flakes. Such as buckwheat, quinoi, amaranth, buckwheat, jelly, rice, camouflage, wheat, barley, ...
About chia seeds and any pudding from them have already been written a great deal, and if you want to count on them, I attach an article . They are a great source of calcium, they contain a lot of minerals, proteins and fatty acids. They have a great effect on our digestion. They are once again a great source of slow-release energy and, last but not least, have antioxidant effects.
In addition to working with different types of flakes, you can add, for example, grated apple or pear, which is great for spices such as cinnamon, vanilla, star anise, ...
