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
10 minutes
Difficulty
Easy
Cooking time
15 minutes
Servings
4
Ingredients
- 450g /1lb salmon fillets, skinless and boneless
- 80g / 3oz Nairn’s gluten free oat cakes
- 60g /2oz desiccated coconut
- 2 eggs, beaten lightly
- Pinch of salt and black pepper
- 40g / 1 ½ oz rice flour
- 4 tbsp organic mayonnaise
- 2 tbsp sweet Thai chilli sauce
Prep time
5 minutes
Difficulty
Easy
Cooking time
0 minutes
Servings
1
Ingredients
- 2 Oatcakes
- 2tsp almond nut butter
- half small banana, sliced
- 1tsp runny honey
Prep time
5 minutes
Difficulty
Easy
Cooking time
0 minutes
Servings
1
Ingredients
- 2 oatcakes
- 1 tbsp thick 0% Greek yogurt
- 2 strawberries, chopped
- 10g dark chocolate, grated
Prep time
15 minutes
Difficulty
Easy
Cooking time
0 minutes
Servings
4
Ingredients
- 500ml double cream
- 200ml crème fraiche
- 200ml strawberry purée
- 20g caster sugar
- 20g toasted almonds, roughly crushed
- A drizzle of honey
- 8 Nairn’s oatcakes
- Some extra strawberries to garnish
