THIS week’s selection comes courtesy of Nairns Oatcakes. For more, see www.nairns-oatcakes.com
Christine Bailey’s Superfood Oat Balls. Makes 14-16 balls
60g/2oz pecan nuts
125g/4oz Nairn’s Gluten Free Oats
1 tbsp acai powder
2 tbsp Raw Cacao Powder
60g/2oz goji berries, soaked for 10 minutes, drained
60g/2oz pitted dates, soaked in water for 10 minutes, drained
50g/1oz coconut butter, melted
25g/1oz desiccated coconut
Additional desiccated coconut for rolling
Place the pecans and oats in a food processor and process until fine.
Place in a bowl with the acai and cacao powder and desiccated coconut.
Put the drained dried fruit and coconut butter into a blender or food processor and process to form a sticky paste.
Add to the dry ingredients and mix with your hands to form a soft dough.
Form into balls then roll in the coconut.
Store in the fridge until needed.
Christine Bailey’s Apricot and Granola Pot. Serves 8
200g Nairn’s Gluten Free Porridge Oats
2 tbsp honey
1 tbsp sunflower oil
150g dried fruits
100ml natural yoghurt
1 tbsp sugar-free apricot jam
Mix porridge oats, tbsp. Honey and 1 tbsp sunflower oil in a baking tray.
Spread out and bake at 200C/180C fan/gas mark 6 for 7 mins.
Stir, bake for 7 mins more.
Leave to cool.
Mix with 150g dried fruits.
For one serving, mix 100ml natural yoghurt with 1 tbsp sugar-free apricot jam in a container
Store granola in an airtight container and portion into a small bag when packing lunchbox.
Christine Bailey’s Strawberry and Lime Smoothie. Serves 4
60g/2oz Nairn’s gluten-free porridge oats
1tbsp desiccated coconut
30g/1oz macadamia nuts, chopped
15g/0.5oz cashew nuts, chopped
15g/0.5 oz pumpkin seeds
1tbsp ground flaxseed
0.5 tsp ground cinnamon
400g/12 oz fresh or frozen strawberries
Juice of 2 limes
500ml/17floz/2 cups milk or milk alternative
Heat a non-stick frying pan and toast the oats for 2-3 minutes until golden.
Add the nuts and seeds and toast for a further minute.
Pour into a bowl and add the flaxseed and cinnamon.
Place the strawberries in a blender with the lime juice and milk.
Blend until smooth.
Add 6tbsp of the oat mixture and blend again until smooth.
Pour into glasses and top with a spoonful of the oat mixture.
Best served with a spoon.
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Weather for Edinburgh
Friday 24 May 2013
Temperature: 3 C to 12 C
Wind Speed: 18 mph
Wind direction: North east
Temperature: 7 C to 17 C
Wind Speed: 13 mph
Wind direction: West