Puffed Oat is a source of slow digestion carbohydrates. It doesn’t cause strong insulin peaks. In this way it provides our body with long-term energy. It is usually well tolerated by those who suffer from celiac disease. Its high fiber content ensures the proper functioning of our intestine and helps digestion. It also provides a valuable contribution to cholesterol reduction. Nutritive and strengthening food, is recommended for children. It is healthy for everyone and helps vegetarians and vegans to take the essential amino acids necessary for protein formation. Puffed Oats can be used to prepare bar of cereals, soups, vegetable burgers, cookies or homemade bread. It can also be used as excellent and crunchy breading.
Puffed Oat. It may contains traces of gluten, soy, milk and nuts. Store in a cool and dry place away from direct sunlight.
-100g Puffed Oat
-150g spelt flour
-120g brown sugar
-half yeast envelope
In a bowl, handle the eggs with the sugar until you get a cream, then combine the pressed ripe bananas and lastly the oil, the pressed spelt flour with yeast and Puffed Oat. Pour the mixture into a nonstick baking pan and cook in hot oven a 180° for about 45 minutes. Check cooking with a stick. Before take out the bananabread, let it cool for a few minutes!
* The sodium content is exclusively due to the one naturally present