‘Real generosity toward the future lies in giving all to the present.’
Hugely impressed with our food at Eat Your Greens in Leeds, Yorkshire, the kind chef handed over his recipe for haverbread on a lined piece of A4 which he’d copied in Biro from his vegetarian bible in the kitchen. Using his very recipe, we’ve enjoyed his haverbread for breakfast with tamari and sesame wilted greens, underripe garden tomato, caper and gherkin. Haverbread would also go spiffingly with a boiled egg and dill, or would be just a dream to dip into a stew or a curry. Have a go.
If your oats aren’t dehulled in a factory with other glutinous grains, your recipe will be suitable for a gluten-free diet. These haverbreads are absolutely to die for. We’re thinking of having some more right now.
Thank you so much for your generosity. Who can you do for somebody today?
Here’s the recipe.
450g porridge oats
8g quick yeast
1.5 litres water
14ml rapeseed oil
100g gluten free plain flour or pea flour
- Dissolve the sugar and salt in the water and heat until just hot enough to touch.
- Put the oats in a large bowl and pour the hot water over. Leave to stand for one hour.
- Blend the whole mixture with the oil and the flour. Add the yeast and thoroughly mix.
- Leave to stand for a further thirty minutes. The mixture is now ready to use.
- Cook like you would a pancake and flip once the mixture has set on the surface.
Try more vegetarian, vegan, gluten-free and dairy-free recipes by The Mat Movement