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Flahavan’s Cinnamon & Almond Porridge


Flahavans
1 h  ·

Brrrr… It’s cold out there! Warm up with this Cinnamon & Almond Porridge and take an extra couple of minutes this morning to enjoy a comforting bowl of creamy oaty goodness. Add texture with the chopped almonds and a touch of sweetness with the honey and cinnamon. What more could you ask for?
Serves 6 |Takes 25 minutes
Ingredients:
30g Flahavan’s Oats
150mls whole milk
1⁄2 tsp. cinnamon
1 tbsp. chopped almonds
1⁄2 tsp. honey
Method:
Stir 30g of Flahavan’s Porridge Oats into 150mls of milk.
Bring to the boil and simmer for 3 minutes stirring continuously.
Top with chopped almonds, honey and cinnamon.
Posted on

Flahavan’s Oaty Blueberry Muffins

flahavans blueberry muffins

Ingredients
100g (4oz) Flahavan’s Progress Oatlets (plus extra for topping)
50g (2oz) Flahavan’s Oat Bran
150g (6oz) self-raising flour
1/2 tsp bicarbonate of soda
75g (3oz) brown sugar
100g (4oz) pitted dates, finely chopped (or any dried fruit you have)
1 beaten egg
250g (10oz) Natural yogurt
100g (4oz) melted butter
125g (5oz) Blueberries (or any fresh or frozen fruit you have)
Method
1. Preheat the oven to 180°C (350°F/ Gas mark 4).
2. Place the oats, oat bran, flour, bicarbonate of soda, sugar and dates into a large bowl and mix well.
3. Then add the egg, yogurt and cooled melted butter to the bowl, stir gently to combine and fold in the blueberries.
4. Grease a muffin tin or line it with muffin cases and divide the mixture between the cases.
5. Sprinkle oats on top of each muffin and bake for approximately 40 minutes or until risen and golden brown.
Serve warm or cold.
Posted on

Flahavan’s Cinnamon & Almond Porridge


Flahavans
1 h  ·

Brrrr… It’s cold out there! Warm up with this Cinnamon & Almond Porridge and take an extra couple of minutes this morning to enjoy a comforting bowl of creamy oaty goodness. Add texture with the chopped almonds and a touch of sweetness with the honey and cinnamon. What more could you ask for?
Serves 6 |Takes 25 minutes
Ingredients:
30g Flahavan’s Oats
150mls whole milk
1⁄2 tsp. cinnamon
1 tbsp. chopped almonds
1⁄2 tsp. honey
Method:
Stir 30g of Flahavan’s Porridge Oats into 150mls of milk.
Bring to the boil and simmer for 3 minutes stirring continuously.
Top with chopped almonds, honey and cinnamon.
Posted on

Odlums Gluten Free Goats Cheese, Red Pepper & Pine Nut Pizza

odl goats ch pizza 21816

Ingredients

175g/6oz Odlums Gluten Free White Bread Mix
150ml/¼pt Water
1 Teaspoon Vegetable Oil

Filling

400g Tin Roma Chopped Tomatoes
125g/4oz Goats Cheese, crumbled
1 Red Pepper, diced
50g/2oz Shamrock Pine Nuts

Method

1. Preheat oven to 200°C/400°F/Gas 6. Grease a 25cms-28cms/ 9”-10” pizza tin.
2. Put the bread mix into a mixing bowl, add the water and oil and mix to a batter.
3. Transfer to the prepared tin and spread out evenly.
4. Bake for 10 mins in the preheated oven.
5. Remove from oven and spread over the chopped tomatoes, cheese and diced peppers.
6. Return to oven for a further 10 mins until cheese is melted.
7. Finally sprinkle Pine Nuts on top and return for 2-5 mins.
8. Serve hot with a green salad.

http://odlums.ie/recipes/catherines-weekly-recipe-gluten-free-goats-cheese-red-pepper-pine-nut-pizza/