Kako pripremiti ovsene mekinje?

Ovsene mekinje se mogu jesti i sirove i kuvane. Svakako se moraju potopiti na 8 sati ili preko noci. Mogu se potapati vodom, mlekom i jogurtom.

Ja sam ih prvi put potopila u vodu na 4 sata, pa sam iscedila od vode i prelila jogurtom jos 4 sata. Prvi put sam sipala oko 1 L jogurta na pola kantice od 700 g (kisele pavlake). Bilo je bas retko. Drugi put sam stavila manje, pa je bilo bas gusto. Tako da sam pre svakog obroka dodavala jos jogurta.

Sa mlekom nisam probala jer ne pijem mleko. Mada mozete koristiti kravlje mleko, kozije mleko ili neko biljno - bademovo, ovseno, sojino ili kokosovo mleko.

Sirove ovsene mekinje sa jogurtom

Sastojci: 60g ovsenih mekinja, 150-200 ml jogurta.

Domaci musli 2

3-7 godina (3-7 years), 7-14 godina (7-14 years),

Sastojci: 250g ovsenih pahuljica (psenicnih ili razanih), 70g psenicnih mekinja, 10g semenki lana, 2 kasike semenki susama, 150g orasastih plodova (orasi, indijski orasi, bademi, lesnici, pistaci), 1 kasika mesavine semenki (semenke suckoreta, semenke bundeve), 2 kasike kokosa, 1 kasicica cimeta, prstohvat djumbira u prahu, prstohvat muskat oraha u prahu, prstohvat soli, 120g meda, 4 kasike sosa od jabuka, 1 kasika maslinovog ulja, 150g suvog voca (suve kajsije, suve sljive, suve smokve, suvo grozdje, suve brusnice).

Priprema:

1) U ciniji pomesati ovsene pahuljice, semenke lana, susam, orasaste plodove, mesavinu semenki, kokos, cimet, djumbir, muskat orah i so.

Integralni hleb sa pivskim kvascem (Integral bread with brewer's yeast)

Sastojci: 300g integralnog brasna, 50g razenog brasna, 50g speltinog brasna, 50g heljdinog brasna, 50g jecmenog brasna, 100g ovsenih pahljuljica, 100g psenicnih mekinja, 1 kasicica pivskog kvasca (suvog), 1/2 kasicice soli, 1 kasicica zutog secera, 500ml tople vode, 150g semenki suncokreta (opcionalno), 150g semenki bundeve (opcionalno). 

Priprema:
1) Prosejati svako brasno u ciniju. U casu staviti 100ml tople vode, secera i pivski kvasac, promesati i ostaviti da nadodje oko 10 minuta. Pomesati 50g semenki suncokreta i 50g semenki bundeve.
2) Dodati so. Napraviti rupu u sredini i dodati kvasac. Promesati varjacom pa zamesiti rukom. Testo ce biti mekane, ali treba da se odvaja od posude. Dodati 100g semenki suncokreta i 100g semenki bundeve pa ponovo zamesiti. 
3) U kalup za hleb staviti papir za pecenje ili kalup namazati margarinom i blago posuti brasnom (integralnim). Sipati smesu. Posuti sa mesavinom semenki suncokreta i bundeve. Ostaviti da nadodje. 
4) Zagrejati rernu na 220 C. Smanjiti na 200 C i staviti hleb da se pece oko 40 do 50 minuta. 
5) Hleb izvaditi iz kalupa i uviti u cistu i vlaznu kuhinjsku krpu i ostaviti da se ohladi. Cuvati u papirnoj kesi.  

Ingredients: 300g integral flour, 50g rye flour, 50g spelt flour, 50g buckwheat flour, 50g barley flour, 100g oat flakes, 100g wheat bran, 1 teaspoon brewer's yeast (dry), 1/2 teaspoon salt, 1 tsp brown sugar, 500ml hot water, 150g of sunflower seeds (optional), 150g of pumpkin seeds (optional).

Preparation:
1) Sift each flour into a bowl. Put 100ml of warm water, sugar and brewer's yeast in the glass, stir and let rest for about 10 minutes. Mix 50g of sunflower seeds and 50g of pumpkin seeds.
2) Add salt. Make a hole in the middle and add the yeast. Stir with a wooden spoon and knead by hand. The dough will be soft but should separate from the bowl. Add 100g of sunflower seeds and 100g of pumpkin seeds and knead again.
3) Put baking paper in the bread pan or spread it with margarine and lightly sprinkle with flour (integral). Pour mixture. Sprinkle with a mixture of sunflower seeds and pumpkin seeds. Leave to rise.
4) Preheat oven to 220 C. Reduce to 200 C and put bread to bake for about 40 to 50 minutes.

5) Remove the bread from the pan and wrap it in a clean and damp kitchen cloth and allow to cool. Store in a paper bag.