Freee - Gluten-Free Organic Porridge Oats, 430g Pack of 4Brand - Freee
Can’t eat gluten but want a wholesome, oaty start to your day? Well, Freee have got you covered with these Gluten-Free Organic Porridge Oats, perfect for breakfast.
- Great Taste 2* 2019
- Coeliac Friendly
- Organic & Soil Association Certified
- Grown in the UK
- Source of Fibre
Freee brings you these Gluten-Free Organic Porridge Oats, so now those with gluten intolerances don’t have to miss out on oat-based breakfasts, snacks, and puddings. Whether you want to make porridge, muesli, overnight oats, flapjacks, biscuits, or fruity oat crumbles, you can rest assured that they are totally coeliac-friendly.
These Gluten-Free Organic Porridge Oats are grown, milled and packed in the UK, using only the best quality wholegrain oats for a creamy texture and flavour – earning them 2*s from Great Taste in 2019. But they aren’t just tasty, they’re also a source of dietary fibre, and full of healthy carbs that will keep you full long after you’ve eaten.
Organic Gluten-Free Oats*. * = Certified Organic Ingredient.
Frequently Asked Questions
Can I use Freee Gluten-Free Organic Porridge Oats to make vegan oatmeal cookies?
Yes, Freee Gluten-Free Porridge Oats are great for making oatmeal cookies, here’s a recipe that’s gluten-free and – of course – totally vegan.
You will need: 230g Mergulo - Cashew Nut-But*er; 250g Biona - Organic Coconut Palm Sugar; the water from Suma Wholefoods - Organic Chickpeas; 1 tbsp Nielsen Massey - Vanilla Extract; 180g Orgran - Gluten-Free Plain Flour; 80g cornflour; ½ tsp Freee - Gluten-Free Baking Powder; 1 ½ tsp ground cinnamon; ½ tsp salt; 240g Freee Gluten-Free Organic Porridge Oats; and 140g raisins.
Preheat the oven to 180˚C, and put the But*er into a Pyrex bowl and put in the oven so it melts while the oven warms up. Meanwhile, soak the raisins in boiling water (this will make sure that the don’t dry out too much when baked). In a mixing bowl add the flours, baking powder, cinnamon and salt – whisk until evenly combined.
When the But*er is completely molten, put it into another mixing bowl with the coconut sugar and use a handheld mixer to blend until completely smooth (about 2 minutes), using a spatula to scrape down the sides of the bowl as you mix. Then add the chickpea water and vanilla and continue to mix on high speed and use the spatula until totally combined.
Next, incrementally sieve the dry ingredients into the wet ingredients mixing bowl (add in 4 or 5 instalments) and use the spatula in a figure of 8 motion to mix. Once smooth, mix in the Freee Gluten-Free Porridge Oats. Then sieve the raisins and dispose of water, add the raisins into the bowl and mix. The dough should be thick and sticky.
Line a couple of baking trays with greaseproof paper. Then, using a tablespoon and the spatula roll balls of cookie dough and add them to the baking tray about 2 inches apart. Bake until lightly brown on the sides (12-14 minutes).
The centres will look soft and uncooked, but this just means they will be perfectly moist and chewy. Allow them to sit on the baking powder for 5 minutes before placing them on a wire rack to cool completely. In an airtight container at room temperature these cookies will last for a week. Enjoy.