Australian Wheat Free Rolled Oats

NUTRITIONAL INFO

Serving Size 40 g

  Average Quantity
Per Serving
Average Quantity
Per 100 g
 
Energy644 kJ1610 kJ
Protein5.2 g13.1 g
 
GlutenND*ND*
 
Fat, total3.5 g8.8 g
- saturated0.7 g1.7 g
Carbohydrates22.7 g56.7 g
- sugars0.4 g1.1 g
 
Sodium1 mg3 mg
 
Dietary Fibre4.9 g12.2 g
* ND - Not Detected

INGREDIENTS

Australian Wheat-free Rolled Oats (100%). Preservative Free.

ALLERGENS

This product contains Cereals (Oats).

Product Origin

Product of Australia


Australian Wheat Free Rolled Oats

$1.10/100g

X

These Australian oats are carefully grown and processed using strict protocols, to be free of wheat. The oats are vigorously tested for contamination at least six times. They are also gluten tested by an accredited third party however all rolled oats contain a protein called avenin which may not be suitable for people with autoimmune disorders such as coeliac disease.

These rolled oats are fully traceable back to the paddock where they were sustainably grown in the Narrogin region of WA, relying only on natural rainfall.

The sun-ripened oats are seasonally harvested and then lightly steamed to ‘stabilise’ them before being simply rolled in a press. They are full flavoured, slightly nutty, with a subtle fresh aroma and delightfully creamy texture.

Rolled oats are a traditional ingredient in porridge, muesli, apple crumble and Anzac biscuits. They can be used in a myriad of ways – from breakfast to desserts, in baked and raw treats, making them a very handy staple in the pantry.


How to Use:

At breakfast wheat free rolled 0ats can be used to create your own muesli; either natural Bircher Swiss or oven-toasted in honey, maple syrup or apple juice. Add them to smoothies, or make delicious, warming porridge topped with chopped nuts and dried fruit.

Oats are wonderful in home-baked bread and muffins, and of course, the classic Anzac biscuit. They are fabulous with shredded coconut and maple syrup as an irresistible fruit crumble topping – try pear and rhubarb, apricot, or raspberry and apple. Use them in muesli bars or raw food snacks and desserts including energy balls and pressed pie-bases.

Rolled oats can also be used to make fresh oat mylk. Simply soak oats (and a little shredded coconut if you like) with a pinch of Murray River pink salt, in cold water (1:6) overnight. Sweeten to taste, with a little honey or coconut nectar, and blend for 2-3 minutes. Strain through a clean cloth, squeezing the oats, and refrigerate in an airtight container. Oat mylk will stay fresh for several days, just shake if separated.

Storage:

Store in an airtight container in a cool dry place, away from direct sunlight. Refrigerate in warm climates.

Shelf Life:

Up to 18 months when stored as above. See Best Before date.

Image for illustrative purposes only.

 

Product: #87864