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Prep time
10 minutes
Difficulty
Easy
Cooking time
4 minutes
Servings
4
Ingredients
- 60g / 2oz Nairn’s gluten free porridge oats
- 1tbsp desiccated coconut
- 30g / 1oz macadamia nuts, chopped
- 15g / ½ oz cashew nuts, chopped
- 15g / ½ oz pumpkin seeds
- 1tbsp ground flaxseed
- ½ tsp ground cinnamon
- 400g / 12 oz fresh or frozen strawberries
- Juice of 2 limes
- 500ml / 17floz / 2 cups milk or milk alternative
Prep time
20 minutes
Difficulty
Easy
Cooking time
20 minutes
Servings
12
Ingredients
- For the cupcakes;
- 2 large eggs
- 100g coconut sugar or xylitol
- 100g coconut butter or vegan spread
- 1 large banana
- 100g Gluten-Free plain flour
- 50g gluten free Nairn’s porridge oats
- 2 tsp. baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- For the oat crunch;
- 30g coconut sugar or xylitol
- 50g Nairn’s gluten free porridge oats, ground up roughly in a food processor
- 1 teaspoon cinnamon
- 2tbsp melted coconut oil or vegan spread, melted
- For the salted caramel;
- 75g vegan spread
- 100g coconut sugar or brown sugar
- 2 Tbsp thick coconut milk from the top part of a can of coconut milk
- 2 Tbsp thick coconut milk from the top part of a can of coconut milk
Prep time
15 minutes
Difficulty
Average
Cooking time
20 minutes
Servings
2
Ingredients
- 2 garlic cloves, crushed
- 2 tablespoons coconut oil
- 1 tin of chopped tomatoes
- 1 tablespoon of tomato puree
- Pinch of dried mixed herbs
- 2 aubergines cut into thin slices
- 50g grated parmesan
- 1 egg beaten
- 5 Nairn’s Rough Oatcakes, crushed
Prep time
10 minutes
Difficulty
Easy
Cooking time
120 minutes
Servings
10
Ingredients
- For the Base
- 2tbsp raw cacao powder
- 150g Nairn's oatcakes (Nairn's rough or gluten free original)
- 100g soft pitted dates
- 2tbsp melted coconut butter
- 1tbsp vanilla extract
- 1tsp cinnamon
- For the Filling
- 2 ripe avocados
- Zest and juice of 2 limes
- 40g raw cacao powder
- 140g honey, sweet freedom or agave nectar
- 100g coconut butter, melted
- Grated lime zest to decorate
