World’s Best Performance Breakfast #Flahavans
Mary Flahavan’s Porridge & Yogurt Bread! #homebaking
We can guarantee lots of happy tummies after trying Mary Flahavan’s Oaty Brown Bread! http://ow.ly/YweHS
This is one of Mary Flahavan’s signature recipes – enjoy!
Serves Makes 1 loaf|Takes 60 minutes
INGREDIENTS:
1 large tub (500ml) of natural yogurt
1 beaten egg
1 tbsp. treacle (optional)
300g (12oz) Flahavan’s Progress Oatlets (or Flahavan’s Gluten Free Oats)
2 tsp bread soda
2 tbsp. mixed seeds (optional)
½ tsp salt (optional)
METHOD:
Place the yoghurt, beaten egg and treacle in a bowl and stir well.
Mix the oats, bread soda, seeds and salt in a separate bowl, add to the yogurt mixture and stir thoroughly.
Place in a greased or parchment lined 2lb loaf tin, sprinkle with oats and bake at 180°C / 350°F / Gas mark 4 for 30 minutes.
Lower temperature to 150°C / 300°F / Gas mark 2 and cook for a further 30 minutes.
Mary’s Tip:
A sweeter version of this bread can be made by adding some dried fruits or you can use chopped sundried tomatoes and basil for a savoury version.
To prevent the treacle from sticking to the spoon, coat it with oil before use.
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
Mary Flahavan’s Oaty Flapjacks… with chocolate on top! #childhealth
Oaty Flapjacks
Makes approximately 30 flapjacks.
This is a wheat free recipe.
Ingredients
175g (7oz) Flahavan’s Progress Oatlets
175g (7oz) Flahavan’s Jumbo Oat Flakes
200g (7oz) Butter or Margarine
100g (4oz) Brown Sugar
2 tbsp. Golden Syrup
Method
- Preheat the oven to 150°C/300°F/Gas Mark 2.
- Melt margarine or butter in a saucepan with the sugar and golden syrup. Heat gently until the sugar is dissolved.
- Stir in the oatflakes.
- Tip the mixture into a swiss roll tin (22cm x 33cm, 9’’ x 13’’) lined with parchment and press it out evenly using the back of a spoon.
- Bake in preheated oven for approximately 30 minutes or until golden brown.
- When baked, coat with melted chocolate as a special treat.
- Cut into squares while still warm and leave to cool in the tin.
These nutritious flapjacks keep very well in a tin. Children love their crunchy texture and they make an ideal addition to any lunchbox.
Flahavans Oat and Raspberry cookies
Makes 12
Ingredients
- 120g Flahavan’s Progress Oats
- 2 tablespoons almond butter or peanut butter
- 3 tablespoons brown sugar
- 1 banana mashed
- 100g of raspberries
Method
- Preheat oven to 180”C.
- Combine, oats, brown sugar, banana and almond butter in a bowl and mix thoroughly.
- Gently fold in the raspberries
- Form dough into small balls.
- Press the balls of dough slightly with your palm
- Bake for 12-15 minutes
- Let them sit for 10-12 minutes to before serving.
Apricot Pistachio Overnight Oats @flahavans
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flahavans- Sweeten up your Monday morning with our easy to prep Apricot Pistachio Overnight Oats 😋! Packed with lots of fruit, nut and oaty goodness, these Overnight Oats are just so tasty! Simply prep in advance and chill overnight in the fridge (or chill for a minimum of 2 hours in the morning) and then you’re ready to tuck in and enjoy!
#flahavansoats #oatspiration #overnightoats
Serves 2|Takes 120 minutes
INGREDIENTS:
90g Flahavan’s Progress Oatlets
3 tbsp Desiccated Coconut
200ml Coconut Milk
260ml Water
1 tbsp Chia Seeds
400g Fresh Apricots, halved and stone removed
2 tbsp Golden Caster Sugar
40g Pistachios
METHOD:
To make the bircher, place the Flahavan’s Oats into a bowl along with the desiccated coconut, coconut milk, 200ml water and chia seeds and stir to combine. Leave in the fridge for min. 2 hours or overnight if you can.
Meanwhile, place the apricots, remaining water and golden caster sugar in a medium saucepan. Cook gently over a low-medium heat for 10-15 minutes, or until soft and broken down. Remove from the heat and leave aside to cool.
Crush the pistachios into a fine crumb using a pestle and mortar.
To assemble, spoon the bircher into two glasses adding in a layer of the apricots and sprinkle over the pistachio crumb to serve.1d
Apple Crumble Cookie Scones with Flahavan’s Progress Oats
Apple Crumble Cookie Scones
Pack some oaty goodness into your child’s lunchbox with these yummy apple crumble scones!
Serves 8|Takes 25 mins
INGREDIENTS:
1/4 cup (50g) Melted Butter1/3 cup (70g) Brown Sugar1/3 cup (80ml) Milk1 Egg1 cup (150g) Self Raising Flour1 cup (100g) Flahavan’s Oats1 tsp Baking Powder1 cup Chopped Apple (1 large apple)
For the Crumble (Optional):• 1/4 cup (25g) Flahavan’s Oats• 1 tbsp Brown Sugar• 1 tsp Cinnamon• 30g Butter (softened)(Note: Half of crumble is enough!)
METHOD:
Mix everything together leaving the Apple till last. Fold it in.Scoop them onto a lined baking trayMix crumble ingredients together. You can use your hands.Sprinkle some crumble onto each cookie scone.Bake on 180° for 16 mins.
Apricot Pistachio Overnight Oats @flahavans
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- flahavans
- Sweeten up your Monday morning with our easy to prep Apricot Pistachio Overnight Oats 😋! Packed with lots of fruit, nut and oaty goodness, these Overnight Oats are just so tasty! Simply prep in advance and chill overnight in the fridge (or chill for a minimum of 2 hours in the morning) and then you’re ready to tuck in and enjoy!
#flahavansoats #oatspiration #overnightoats
Serves 2|Takes 120 minutes
INGREDIENTS:
90g Flahavan’s Progress Oatlets
3 tbsp Desiccated Coconut
200ml Coconut Milk
260ml Water
1 tbsp Chia Seeds
400g Fresh Apricots, halved and stone removed
2 tbsp Golden Caster Sugar
40g Pistachios
METHOD:
To make the bircher, place the Flahavan’s Oats into a bowl along with the desiccated coconut, coconut milk, 200ml water and chia seeds and stir to combine. Leave in the fridge for min. 2 hours or overnight if you can.
Meanwhile, place the apricots, remaining water and golden caster sugar in a medium saucepan. Cook gently over a low-medium heat for 10-15 minutes, or until soft and broken down. Remove from the heat and leave aside to cool.
Crush the pistachios into a fine crumb using a pestle and mortar.
To assemble, spoon the bircher into two glasses adding in a layer of the apricots and sprinkle over the pistachio crumb to serve.1d
Porridge can help lower cholesterol & prevent heart disease #Flahavans
Mary Flahavan’s Porridge Bread! #homebaking
We can guarantee lots of happy tummies after trying Mary Flahavan’s Oaty Brown Bread! http://ow.ly/YweHS
This is one of Mary Flahavan’s signature recipes – enjoy!
Serves Makes 1 loaf|Takes 60 minutes
INGREDIENTS:
1 large tub (500ml) of natural yogurt
1 beaten egg
1 tbsp. treacle (optional)
300g (12oz) Flahavan’s Progress Oatlets (or Flahavan’s Gluten Free Oats)
2 tsp bread soda
2 tbsp. mixed seeds (optional)
½ tsp salt (optional)
METHOD:
Place the yoghurt, beaten egg and treacle in a bowl and stir well.
Mix the oats, bread soda, seeds and salt in a separate bowl, add to the yogurt mixture and stir thoroughly.
Place in a greased or parchment lined 2lb loaf tin, sprinkle with oats and bake at 180°C / 350°F / Gas mark 4 for 30 minutes.
Lower temperature to 150°C / 300°F / Gas mark 2 and cook for a further 30 minutes.
Mary’s Tip:
A sweeter version of this bread can be made by adding some dried fruits or you can use chopped sundried tomatoes and basil for a savoury version.
To prevent the treacle from sticking to the spoon, coat it with oil before use.
Foodaware 