Blueberry Cheesecake Oatmeal Bake

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Blueberry Cheesecake Oatmeal Bake

Prep Time

5 mins

Cook Time

40 mins

Total Time

45 mins

Healthy and Delicious!! Perfect for meal prepping and lasts in the fridge for up to 5 days.

Course: Breakfast, Dessert, Snack

Keyword: Blueberry, Cheesecake, Cheesecake oats, Oatmeal Bake

Servings: 4 snacks or 2 breakfasts

Author: Angela Martin

Ingredients

90 g Brushwoods Fresh Rolled Oats
100 g Plain Greek Yoghurt
35 g Light Cream Cheese
15 g Chia Seeds 1 tbsp
1 cup unsweetened Almond Milk
1 tsp Baking powder
Stevia/Sweetener to taste
125 g Fresh Blueberries

Instructions

Preheat oven to 180 degrees Celsius
In a bowl, mix all the ingredients except the blueberries
Fold the blueberries into the mix
Pour the mixture into a lined baking tray and bake for 40 minutes
Serve with a dollop of Greek yoghurt and a drizzle of maple syrup
Lasts in the fridge for up to 5 days

Mujadara Recipe Using Groats

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Mujadara Recipe Using Groats

Cook Time

50 mins

A grain and lentil side dish that is packed with fibre and a is a delicious addition to any meal

Course: Main Course, Side Dish

Keyword: Brown Lentils, Groats, Lentils, Mujadara

Servings: 4 people

Author: Caras Crazy Creations

Ingredients

1 cup Brushwoods Groats uncooked measure
1.5 cup Cold Water
1 can Brown Lentils 400g
1 Diced Onion
1 tbsp Cumin Powder
1 tsp Coriander Powder
Salt and Pepper to taste
Brushwoods Extra Virgin Olive Oil

Instructions

Cook groats according to packet directions i.e. - in a medium pot, add groats and water, bring to a boil and simmer for around 30-40 minutes or until the water is absorbed.
In a large fry pan, add a splash of oil and the onion and sauté until slightly golden. Add in the spices and mix for about 1 minute.
Add in the cooked groats and lentils, stirring until well combined, add the salt and pepper and serve with a little extra olive oil and salt on top. Yum!

Cinnamon and Lemon Pancakes

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Cinnamon and Lemon Pancakes

Prep Time

5 mins

Cook Time

15 mins

Super easy blender pancakes that will leave you super satisfied. More rustic than traditional pancakes for those who like a bit of texture.

Course: Breakfast, Snack

Keyword: Cinnamon, Lemon, Pancakes

Author: Cara's Crazy Creations

Ingredients

2 Eggs
1 Ripe Banana
0.5 cup Brushwoods Fresh Rolled Oats
1 tbsp Cinnamon
1 tbsp Lemon Zest
1 tsp Lemon Juice
Brushwoods Extra Virgin Olive Oil for pan-frying

Instructions

Add all ingredients except the oil into a blender or nutribullet
Blitz until a small batter forms
Heat a medium sized pan to a medium heat
Add one tsp of oil (or butter) and heat until melted and covers the whole pan
Add 1/4 cup pancake mix at ta time. You can do about 3-4 pancakes in the pan at a time
Once the edges begin to bubble, flip the pancakes and cook for a further 1-2 minutes
Remove from the pan and serve
Serve with your favourite toppings

Knock your socks off with natural muesli

I thought it was time to share with you the perfect natural muesli recipe. Well, actually, its kind of a set of rules rather than a recipe and in fact you can easily turn it into a toasted muesli recipe (simply toast it in the oven prior to adding the dried fruits).

I think the best natural muesli’s need the right amount of crunch vs. chew. If we agree on this then all you need to do is make sure you combine 4 cups of grains, 1.5 cups nuts/seeds and 0.5 cup dried fruit. What combinations you choose are entirely up to you but here’s some ideas.

Grains – rolled oats, wheat bran, quinoa or sorghum flakes, whole rye or barley, millet (puffs or flakes). Pick and choose gluten free options if needed.

Nuts/seeds – you choose, pistachio, almonds, macadamias, walnuts, pecans, cashews, hazelnuts, pepitas, sunflower seeds, sesame seeds, chia seeds, poppy seeds, coconut.

Dried Fruit – apricots, cherries, figs, dates, prunes, raisins, cranberries, currants, sultanas, banana, apple.

So pick your ingredients – I generally choose based on whats in the pantry. It’s a great way to use up little bits left in packets. Mix all the ingredients in a bowl with spices and pinch of salt. Here’s an example to get you going.

3 1/2 cups Brushwoods fresh rolled oats
1/2 cup quinoa
1/2 tsp salt
1/2 tsp cinnamon
sprinkle of nutmeg
1/2 cup sliced almonds
1/4 cup sunflower seeds
1/4 cup pepitas
1/2 cup coconut
1/4 cup apricots
1/4 cup prunes

Remember, because you are using fresh oats you should store your muesli in the fridge. In an airtight container your muesli will last a month.

Also remember, you can have your muesli anyway you like.
1. Simply pop some in a bowl with some greek yoghurt and fresh fruit.
2. Put 1/2 cup in a jar, cover with 1/2 cup milk and add a dollop of yoghurt and pop it in the fridge overnight. Next morning it is like a bircher. Add another dash of milk and stir if its a bit too thick for your liking.
3. Put 1/2 muesli and 3/4 to 1 cup of water in a saucepan to make a muesli porridge (serve with your favourite toppings).

The beauty of a homemade muesli is that you can control the fat (predominantly through the nut/seed combination) and sugar (through the dried fruits) content.

ENJOY!!

Kendra x

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Brushwoods meets Graziher Winter 2019

Graziher magazine is simply a collection of womens stories.

Women of the land, women who love the land, women who know the land.

A gorgeous quarterly collection of stories of women of the land which will inspire anyone with even a slight connection to rural life. It helps to reduce the boundaries between regional and rural. It’s one of those magazines that just begs you to sit down with a cuppa in a quiet spot and read it from cover to cover.

You can imagine how excited I was to see my story across a four page spread in the Winter 2019 edition of Graziher (squeal with delight)!! Funny thing is that I read the story and when I got the end of it I had this surreal feeling. A feeling like I wanted to be that lady in the article, I wanted to follow my dreams, to live a life that excites me to get out of bed everyday. The reality is that I am that lady and am living that life. And that makes me feel so blessed!!

The combination of the words by Emily Herbert and the photos from Jodie Harris (Down Brushwood Road Photography) are just gorgeous. I know personally that I love to know the story behind my food. It evokes my imagination as I toil in the kitchen preparing it, it creates conversation at the dinner table as we enjoy it as a family and it commands our respect forcing us to be less wasteful and more conscious of serving size. I truly think that all of those things play an important role in our physical and even mental health.

So, I hope that as you read this article it inspires you to seek out foods that are Australian (local), and that are produced sustainably and even with artisan methods. There is a true beauty that comes with food that is pure and unadulterated and a magic that happens when you discover it. If you haven’t already tried our Fresh (not dried) Rolled Oats then I’d love to encourage you to give them a go. My promise to you is that you will not be disappointed. If you are already a fan grab a bulk pack to make your favourite oats even more affordable.

Click here to read the Graziher article. Happy reading.

Kendra x

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Coeliac & Oats: Clarifying the Confusion

Are oats gluten free? That’s a question I’m always being asked at our Farmers Markets, so when I found this blog that dietician and nutritionist Marika Day had written to clarify the confusion about coeliac and oats, gluten-free oats and uncontaminated oats, I just knew we had to share it with you (with Marika’s blessing).

Brushwoods oats are not gluten free, they are not uncontaminated and they are not organic. We don’t pretend that they are any of those things. If you are blessed to be able to have oats in your diet we would love you to try Brushwoods Fresh Oats simply because they are bloody good!! If you are not so lucky, we’re sorry, but you can still benefit from the goodness of oats in our natural soaps.

If you find this article particularly helpful, jump on and follow Marika on Insta (@marikaday) or FB (marikadaynutrition) or jump on her website to subscribe to her newsletters. Marika Day is a dietician and nutritionist but most of all she is an advocate for bullsh*t free nutrition and cutting through the confusion in the health and fitness industry. She reads books and nutrition research like her life depends on it, her blood is part coffee part green smoothie and she believes carbs are one of the finer things in life.

I hope you enjoy the read.

Kx

Coeliac & Oats: Clarifying the Confusion

By Marika Day

When it comes to coeliac disease and the gluten free diet, this is the most frequently asked question I get. How can I eat oats when I am a coeliac or how does one find out if they can? I figured now was the perfect time to answer this question as we near the end of Coeliac Awareness Week for 2018. For those who are confused, you are not alone – it is confusing. Keep reading.

What is Gluten?

Gluten is the protein component of wheat, rye, barley and oats. The ‘gluten’ protein in oats is a slightly different protein to that found in wheat, rye and barely. Oats will never be truely ‘gluten free’ even if labelled as so from other countries as they do contain a gluten protein.

In Australia:

Oats or any product containing oats are not labelled as gluten free ever, it would be illegal for a company to do this.
People diagnosed with Coeliac Disease are informed to not eat oats or any products containing oats at all.

However, because the gluten protein differs slightly in oats it has been found that only 1 in 5 people with Coeliac Disease react to oats in the way they do wheat, rye and barely (causing intestinal damage). This means 4 out of 5 people with Coeliac Disease can generally tolerate pure, uncontaminated oats.

The problem comes when deciphering those who react from those who don’t. There is no simple test, no blood test to tell us and while we think we would know based on our apparent or lack of symptoms, there can still be intestinal damage occurring without symptoms.

Because of this difficulty in knowing who may react and who won’t the Australian Food Regulators have said a total ZERO to oats in a gluten free diet. In comparison the UK and USA have said pure, uncontaminated oats are gluten free and disregard that 1 in 5 who is going to experience intestinal damage. So that is why you may find ‘gluten free oats’ overseas or online. They are just letting that 1 in 5 suffer.

How did I find out that I can tolerate oats and how can you do the same?

To find out if you can tolerate pure, uncontaminated oats (aka if you are one of the 4 out of 5) you need to go through a testing phase. This is not as simple as it sounds.

Firstly, you will need to have a healthy small intestine biopsy to confirm that any damage you had prior to being diagnosed as a coeliac has resolved from your strict gluten free diet you should have been following. For most people this can take up to 12 months of following a strict gluten free diet.

Once you have a healthy biopsy you can now start the challenge. Introduce pure, uncontaminated oats into your diet. It is recommended that you have about 50g per day for at least 8 weeks. At the end of the 8 weeks you will need to head back to your gastroenterologist for a follow up small bowel biopsy (yes you need to go into hospital twice to do this process!)

If your second biopsy comes back healthy and clear – you are free to eat pure, uncontaminated oats! Yay! If not, sorry you are the unlucky 1 in 5. Stop eating oats immediately.

Unfortunately this is the ONLY way to know if you are the 1 in 5 who reacts. Scientists out there I’d love it if you could develop a simple test to see if there is any bowel damage from avenin (the gluten protein in oats).

Remember just because you don’t experience gut symptoms doesn’t mean you aren’t doing damage. You need to follow up and check!

What does pure and uncontaminated mean?

Most oats, especially Australian oats, are grown on farms that also rotate crops with other gluten containing grains like wheat or barley. Oats are also usually processed in factories that are heavily contaminated by other gluten containing grains. Most of the machinery is also used for processing and packaging these gluten containing grains. Because of the small amount of gluten required to trigger intestinal damage in a coeliac, any oats that have been produced on a farm or in a facility like this will not be suitable for any coeliac, not even the 4 out of 5 that can tolerate oats.

Pure, uncontaminated oats on the other hand are sometimes labelled as ‘wheat free’ because they have been produced on farms that don’t rotate crops with other gluten containing grains and have independent gluten free facilities for processing and packaging. Making them suitable for those 4 out of 5 coeliacs who can tolerate pure uncontaminated oats.

Unfortunately, pure, uncontaminated oats are bloody difficult to find in Australia and even more expensive. In the USA and EU you will have a lot more success as their rules differ. Note: I always bring back a few kilos every time I make the trip over.

I’ve included a few links below where I have purchased my oats in the past, these aren’t affiliated in any way just want you guys to have some options.

MyProtein – online store
Bobs Red Mill Wheat-Free Oats – I’ve found these at IGA stores or health food stores
Gloriously Free Oats – Found in health food stores or can purchase online.

Gluten Intolerant Vs Coeliac Disease:

If you are gluten intolerant and not coeliac most oats will be fine. The small amount that may be found in the oats on the Australian market is not likely to be significant enough to trigger a reaction. Eat whatever brand oats you like (I’m jealous – you can buy cheap oats!)

I hope that answers a few questions for you all. If you are a newly diagnosed Coeliac and struggling to find your feet please book in for a consultation with me and we can go over everything you need to know about a gluten free diet. More details here.

If you found this article helpful, I’d appreciate it if you shared it with your friends and family or on social media.

Marika xx