Prep time
15 minutes
Difficulty
Easy
Cooking time
20 minutes
Servings
16
Ingredients
- 115g / 4oz ready to eat prunes
- 3tbsp natural sweetener
- 1tsp vanilla extract
- 150g / 5oz plain chocolate (75% cocoa solids)
- 60g / 2oz Nairn’s Gluten Free oats
- 30g / 1oz self raising gluten free flour or rice flour
- 2tsp baking powder
- 4 eggs, free range, separated
- 80g / 3oz dried cranberries
Prep time
15 minutes
Difficulty
Easy
Cooking time
0 minutes
Servings
3
Ingredients
- 1 small piece of pineapple, finely chopped
- 50g beansprouts
- 100g cooked king prawns
- 1 inch cucumber, peeled and finely chopped
- 50g spring onions, roughly chopped
- Small bunch coriander leaves, roughly chopped
- 10g unsalted cashews, toasted if preferred, crushed
- ½ clove of garlic, crushed
- 1 small red chilli (seeds in for extra heat or taken out if you prefer), finely chopped
- ½ lime squeezed
- Dash of tamari sauce
- Squeeze of honey
- Nairn’s Gluten Free Oatcakes
Prep time
10 minutes
Difficulty
Easy
Cooking time
0 minutes
Servings
4
Ingredients
- 1 x 400g can butterbeans, drained
- ¼ red bell pepper, deseeded
- 3 dried ready-to-eat apricots
- 2 tbsp flaxseed oil or extra-virgin olive oil
- 1tbsp lemon juice
- 1 garlic clove crushed
- 55ml/1¾floz water
- 1 tsp smoked paprika
- ¼ tsp cumin
- 1tbsp fresh coriander leaves
- Salt and black pepper to taste
Prep time
5 minutes
Difficulty
Easy
Cooking time
0 minutes
Servings
2
Ingredients
- 1 tbsp dried cranberries, roughly chopped
- 100g brie, cut in to roughly 1cm cubes
- 6 pecan nuts, roughly chopped
- 4 chicory leaves (or lettace leaves)
- For the Dressing:
- 1 tsp. white wine vinegar
- ¼ tsp Dijon mustard
- salt
- pepper
Prep time
10 minutes
Difficulty
Easy
Cooking time
10 minutes
Servings
10
Ingredients
- 200g smooth Peanut butter
- 100g Condensed milk
- 100mls skimmed milk
- 300mls Double Cream (whipped
- 300mls Cream cheese
- 100g caster sugar
- 50g butter
- 25g double cream
- Nairn's Rough Oatcakes
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
