Large oat flakes
Large oat flakes – Possible traces of cereals containing gluten, soy, nuts (hazelnuts, almonds, cashews), sesame.
*of which saturated fatty acids : 1.3g/6%
**of which sugar : 1g/1%
- These flakes can be eaten as they are at breakfast just rehydrated with milk or yogurt (and mixed with fresh fruit or dried fruit and other cereals puffed or flaked).
- You can cook them. Take about 3 to 4 tablespoons of flakes per person. Cook for 5 minutes in 100 ml boiling water, or hot milk to make a porridge (delicious English breakfast for the winter); then let out of the fire for 2 minutes.
- You can also incorporate your flakes directly into your recipes of salty or sweet recipes such as gratins, soups, vegetable cakes, donuts, cakes, cookies, breads …
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