Andrea Giang @CookWitWalflowr 24 minutes ago
Blueberries and Cream Steel Cut Oatmeal https://cookingwithawallflower.com/2018/07/03/blueberries-cream-steel-cut-oatmeal/ …
Glenisk Oat Protein Pancakes
Ingredients (1 portion)
- 1 cup (gluten free if possible) of organic oats blended to oat flour
- 2 large eggs
- 125g Glenisk Organic Low Fat Natural Yogurt
Method
- Blend all the ingredients together and fry in 1/2 teaspoon of coconut oil for 2 minutes or less on each side.
- Serve with fresh berries and agave nectar
http://glenisk.com/recipes/healthy-low-fat-recipes
Flahavan’s Porridge.Add chocolate to your oats!
Before your resolutions start… Add chocolate to your oats! How delicious does this bowl look!?
Oat & Pecan Blueberry Crisp – Perfect vegan breakfast for Mother’s Day!
Oat & Pecan Blueberry Crisp – Perfect vegan breakfast for Mother’s Day! http://bit.ly/1T5eBW7 #MothersDay #vegan
Fresh Berry Pie Bars
Ingredients:
- Crust & Topping:
- • 1 1/2 cups all purpose flour
- • 3/4 cup sugar
- • 1/2 teaspoon salt
- • 6 ounces cold Kerrygold Unsalted Butter (cubed)
- Filling:
- • 2 cups fresh blueberries
- • 2 cups fresh raspberries
- • 2 eggs
- • 2/3 cup sugar
- • 1/3 cup all purpose flour
- • ½ teaspoon salt
- • 1/2 cup sour cream
- • juice and zest of ½ lemon
Directions:
Preheat oven to 350 degrees. Line an 8×8 square baking pan with parchment paper and set aside.
Add flour, sugar, salt & cubed butter to bowl of a food processor and pulse until combined. Mixture will be very crumbly. Take 1 cup of mixture and set aside. Press remaining mixture into the bottom of your prepared baking pan. Bake for 15 minutes.
While crust is baking, whisk eggs in a large bowl. Add in sugar, sour cream, flour, salt, lemon juice and zest. Whisk to combine. Gently fold in berries.
Remove crust from oven and spoon berry filling over hot crust. Sprinkle top of berry filling with reserved crust mixture. Bake for another 45 minutes -1 hour or until top is lightly browned.
Cool completely and refrigerate for 2 hours before serving. Cut into squares and serve.
Oaty Blueberry Muffins with Ginger and Pear Frosting
Serves 16**depending on the size of your muffin casesThis is a great recipe to impress when the girls are coming around for an afternoon chat. That said, my children love to bake these with me too. The blueberries give them the added extra goodness.Ingredients:
- 300g golden caster sugar
- 4 eggs
- 170ml sunflower oil
- 100ml milk
- 280g self-raising flour
- 100g Flahavan’s Progress Oatlets
- ½ tsp ground ginger
- ½ tsp salt
- 150g blueberries
- 1 large pear, peeled and finely diced
For the Topping
- 150g cream cheese
- 100g butter, softened
- 2 pieces stemmed ginger, very finely chopped
- 2 tsp ginger syrup
- 350g icing sugar
- 2 poached pears, thinly sliced for decorating
- Edible flowers to decorate (optional)
Method:
- Preheat the oven to 170°C/Fan 150°C/Gas 3.
- Place muffin cases in a muffin tray.
- Whisk the sugar, eggs, milk and oil together until thick and pale.
- Fold in the flour, oatlets, ginger and salt.
- Stir in the blueberries and diced pear.
- Spoon the mixture into the muffin cases.
- Bake for 25 – 30 minutes or until lightly golden.
- Place on a cooling rack.
- Cream the butter in a large bowl, then add some icing sugar, followed by the cream cheese and the rest of the icing sugar. Spoon in the ginger syrup.
- Pipe or spread over the cool muffins, decorate with chopped ginger and place slices of pear and a pretty edible flower on the top.
Tip:If using soft fruit like raspberries, just place fruit in freezer for about ½ hour and they will stay fairly whole when baked.http://www.flahavans.ie/recipes/oaty-blueberry-muffins-with-ginger-and-pear-frosting-/247
Foodaware 