Recipes: Oat balls, granola, and an oat smoothie

THIS week’s selection comes courtesy of Nairns Oatcakes. For more, see www.nairns-oatcakes.com
By The Newsroom
Published 16th Feb 2013, 13:10 BST

Christine Bailey’s Superfood Oat Balls. Makes 14-16 balls

Ingredients

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

Method

Place the pecans and oats in a food processor and process until fine.

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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

Ingredients

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

Instructions

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

Ingredients

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

Method

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.