I've been creating recipes using gluten-free steel cut oats for a couple of weeks now trying to find a recipe that I'm happy with entering in the Bob's Red Mill Spar for the Spurtle II.
Spar for the Spurtle is a competition Bob's Red Mill started holding last year. People compete for the chance to represent Bob's Red Mill at the Golden Spurtle World Porridge Making Championship in Scotland.
As most of you know, I entered last year with a sweet and indulgent recipe, Key Lime Pie Cheesecake Porridge. (Click the link to watch my video) I got the most online votes (likes). Thanks to all of you that voted. I wasn't chosen to be in the top three and compete in the live cook-off in Portland, but I had a blast and learned a lot. Congratulations again to last years winner Merry Graham. You can check out her recipe by clicking here.
Anyhow, I'm at it again this year and will be entering soon. This recipe was almost my entry (it was between this recipe and one other) but family and friends all chose the other recipe to enter. That means I can share this with you early.
I just love sushi. It's attractive, tasty, and easy to make. This particular breakfast sushi replaces the rice with gluten-free steel cut oats that have been soaking in almond milk for 2 days.
Let's get to it.
- 1 cup gluten-free steel cut oats
- 2 cups almond milk
- 1/4 cup egg beaters (1 scrambled egg)
- 1/4 cup tapioca flour
- 2 gluten-free sausage links
- 1/2 fresh avocado
- 3-4 slices of sun dried tomato
- 1 toasted nori sheet
- Maple syrup for dipping
Pour the oats and the milk into a container with a lid and soak for 2 days. I tried soaking for just one day and the oats were still very, very chewy. I wanted chewy but not excessively chewy.
Drain and rinse the oats with water after they've soaked for 2 days. Then stir in 1/4 cup tapioca flour.
Place a sheet of nori, shiny side down, on a bamboo sushi mat. Put a dollop (approximately 1/2 cup) of the oat mixture on the nori.
Gently spread the oats to cover the nori sheet leaving a 1 inch strip untouched at the end furthest from you.
Prepare your egg, sausage, avocado (or whatever you want to add)
Assemble the ingredients in the middle of the nori.
Using both hands, grab the end of the bamboo mat closest to you and in one quick motion, flip the top over the center line of ingredients.
Squish the bamboo roll tightly with both hands forming the sushi into your choice of a square or a round log. I chose round. Then moisten the 1 inch nori strip that you left open at the end with a wet finger. Roll on over removing the bamboo mat and sealing the sushi roll.
Slice the sushi roll with a very sharp knife wet with water.
Plate the sushi and serve with a warm maple syrup for a delicious and fun breakfast.