14:52, 13 Jul 2023, author: Ermakova M.

Oatmeal jelly from whole oats in the husk

Name: Oatmeal jelly from whole oats in the husk
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 4
Cuisine: European
Ingredients: Oats in the husk - 7 tbsp.; Purified water - 1 l

Kissel, of course, is cooked not only from whole oats, but oats in the husk are considered the most useful.

Photo source: 123rf.com/profile_teen00000

Is it necessary to talk about the benefits of oats and, in particular, oatmeal jelly? Probably everyone knows about it now, and it is difficult to overestimate its benefits. As soon as you have problems with the gastrointestinal tract, hemoglobin drops, metabolism is disturbed, sugar rises - welcome to the jelly club of pancreatitis. I may not have listed all the useful properties, but you can read about it on the Internet.

Oatmeal jelly from whole oats in the husk

Кухня: European, напитки, калории: 21, время приготовления: 01:20

Ингредиенты

Oats in the husk - 7 tbsp.

Purified water - 1 l

Рецепт

1. So, to prepare oatmeal jelly from whole oats in the husk, we only need clean filtered water and oats. You can buy oats in the husk at organic food stores or those that sell pesticide-free bird food.

2. Pour oats with cold water and rinse several times, then leave in water overnight to swell and activate the grains. If it is not possible to wait for the night, leave at least two or three hours.

3. Then drain the water, and spread the grains on a cloth folded in several layers so that all the moisture is absorbed. Oats can be dried in the sun or in the oven, heating it no higher than 50 degrees. In the end, the grains should come out completely dry. I washed and dried the entire volume of oats from the pack at once, but you can take only your rate.

4. Then the oat grains need to be crushed. To do this, it is advised to use a meat grinder, they say, our grandmothers did this and oats after a meat grinder come out different. I grinded oats in a processor designed for nuts and spices, otherwise the equipment may break down, unable to withstand such a load. You can grind small amounts of oats in a coffee grinder.

5. Fill the ground oats with clean filtered water, not from the tap. It can be chilled boiled water. Mix well and put on fire. Boil with constant stirring for 3 minutes and turn off the heat. Leave the jelly to infuse for 20-30 minutes.

6. Then strain the pomace jelly through a suitable cloth or gauze folded in 4 layers.

7. They eat such jelly with any additives to taste, but from ancient times they ate jelly with the addition of salt and odorous sunflower oil. Now they prefer it with honey, jam, berries. Everything here is to taste. When hot, the jelly does not come out very thick, but as soon as it cools, it becomes thicker. If you change the proportions, then you can cook a very thick jelly, which, after solidification, must be cut with a knife.

8. Oatmeal jelly from whole oats in the husk is ready!