Mary Flahavan’s delicious Carrot and Oatmeal cake

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  • Carrot Cake

    Another Mary Flahavan signature recipe – carrot cake with a healthy twist!

    Serves 16|Takes 30

    INGREDIENTS:

    Cake
    100g Flahavan’s Oat Bran or Flahavan’s Progress Oatlets
    125g vegetable oil
    125g flour
    200g sugar
    1 tsp baking powder
    2 eggs
    200g grated carrot
    50g chopped walnuts
    1/2 tsp cinnamon
    Icing
    50g butter
    125g icing sugar
    50g cream cheese
    Topping
    100g Flahavan’s Jumbo Oats
    2 tbsp. sunflower oil
    50g honey
    Orange rind to decorate

    METHOD:

    Preheat the oven to 180°C
    If using porridge oats instead of oat bran blitz in a food processor for approx. 1 minute until they are a finer texture.
    Add all the cake ingredients to the food processor and blend well.
    Pour the mixture into a 2lb loaf tin lined with parchment paper.
    Bake in the oven for 1-11/4 hours. Allow to cool on wire rack.

    For the Jumbo oats topping:
    Heat the oil and honey in a small saucepan, add the jumbo oats and mix well.
    Spread on to a baking tray, lined with parchment and bake at 150°C for approx. 15 minutes until golden brown.

    For the icing:
    Blend the butter, icing sugar and cream cheese in a food processor or mixer until smooth.
    Spread the icing over the cooled cake, sprinkle with some of the toasted jumbo oats and decorate with orange rind as desired.

Mary Flahavan’s oatmeal vegetable soup

soup

Ingredients:
  • 1 fl oz (30ml)  (2tbsp) Sunflower Oil
  • 2 Medium Onions, chopped
  • 2 Sticks of Celery, chopped
  • 8oz (225g) Potatoes, peeled and chopped
  • 2 Medium Carrots, chopped
  • 2 Cloves of Garlic (optional)
  • 3oz  (75g) Flahavan’s Irish Oatmeal
  • 8oz  (225g) Can of Tomatoes
  • 2 Vegetable or Chicken Stock Cubes
  • 50 fl oz (1.5 Litre) Water
  • Salt and Pepper
Method:
  1. Heat the oil in a large saucepan. Add the vegetables and stir in the oil until evenly coated. Add the oatflakes and cook for 5 minutes.
  2. Add the tomatoes, stock cubes and water and bring to the boil. Cover and simmer for 25-30 minutes until the vegetables are soft.
  3. Blend, season and serve.
  4. Garnish with cream and chopped parsley.

http://www.flahavans.ie/recipes/oatmeal-vegetable-soup/301

Mary Flahavan’s Chunky Tomato and Oat Soup

fla tomato soup

Chunky Tomato and Oat Soup
A meal in a bowl!
Serves 4
Ingredients
1 stick celery
1 small onion, peeled
1 carrot
2 tbsp olive oil
1 clove garlic, crushed
750g/1 ½lb vine tomatoes, chopped
1 red pepper, deseeded and chopped
400g can tomatoes
300ml/ ½pt veg stock
50g/2oz Flahavan’s Organic Oats
I tsp sugar or balsamic vinegar
Olive oil to drizzle
6 basil leaves, torn, to decorate
Method
Dice the celery, onion and carrot finely. Heat the olive oil in a large pan and fry the vegetables gently for 5 minutes until softened but not browned. Add the garlic and fry for a few seconds then add the vine tomatoes and red pepper. Cook for a further 5 minutes until softened. Add the canned tomatoes with 200ml water and the stock then bring to the boil.  Add the oats, stir well and simmer for 10 minutes.  Season to taste and sweeten with a little sugar or balsamic vinegar if necessary. Decorate with basil leaves and drizzle with olive oil before serving.

Mary Flahavan- how to make the perfect bowl of porridge…

· 2 hrs

 

 

We are sharing Mary Flahavan’s definitive guide to making the perfect bowl of porridge, as it’s been handed down through the Flahavan’s family for seven generations.#PerfectPorridge #FlahavansPorridge #NationalPorridgeWeek

The Perfect Porridge Recipe…

(Porridge on the hob with 3 topping variations)

Preparation time: 2 minutes
Cooking time: 5 minutes
Serves: 3

Ingredients:
120g Flahavan’s Oats
875mls of whole milk

Method:
Makes 3 x 40g servings on the hob.
Stir oats into milk.
Bring to the boil and simmer for 5 minutes stirring continuously.
Pour porridge into serving dish.

Serving suggestion 1
Top with greek yoghurt, mixed berries, coconut flakes, chia seeds
Serving suggestion 2
Top with peanut butter, grated dark chocolate and a chopped banana
Serving suggestion 3
Top diced apple, dried cranberries, honey and cinnamon

Mary Flahavan’s delicious Carrot and Oatmeal cake

14478379_1087260951328223_2000591372725256192_n

  • Carrot Cake

    Another Mary Flahavan signature recipe – carrot cake with a healthy twist!

    Serves 16|Takes 30

    INGREDIENTS:

    Cake
    100g Flahavan’s Oat Bran or Flahavan’s Progress Oatlets
    125g vegetable oil
    125g flour
    200g sugar
    1 tsp baking powder
    2 eggs
    200g grated carrot
    50g chopped walnuts
    1/2 tsp cinnamon
    Icing
    50g butter
    125g icing sugar
    50g cream cheese
    Topping
    100g Flahavan’s Jumbo Oats
    2 tbsp. sunflower oil
    50g honey
    Orange rind to decorate

    METHOD:

    Preheat the oven to 180°C
    If using porridge oats instead of oat bran blitz in a food processor for approx. 1 minute until they are a finer texture.
    Add all the cake ingredients to the food processor and blend well.
    Pour the mixture into a 2lb loaf tin lined with parchment paper.
    Bake in the oven for 1-11/4 hours. Allow to cool on wire rack.

    For the Jumbo oats topping:
    Heat the oil and honey in a small saucepan, add the jumbo oats and mix well.
    Spread on to a baking tray, lined with parchment and bake at 150°C for approx. 15 minutes until golden brown.

    For the icing:
    Blend the butter, icing sugar and cream cheese in a food processor or mixer until smooth.
    Spread the icing over the cooled cake, sprinkle with some of the toasted jumbo oats and decorate with orange rind as desired.

Mary Flahavan’s Quick Apple Porridge

apple & raisin porr

Quick Apple Porridge
This recipe avoids milk altogether and so would be ideal for anyone on a dairy-free diet.
Ingredients
40g (1½ oz) or 2 scoops of Flahavan’s Quick Oats
170 ml (1/3 pint) of apple juice
Pinch of cinnamon
Sliced apple
Cooking and Serving Instructions
  1. Mix the oats with the apple juice in a deep bowl.
  2. Microwave for 2-3 minutes stirring occasionally until the juice is absorbed. Add more juice if necessary.
  3. Leave to stand for 1 minute.
  4. Stir and serve topped with sliced apple and a sprinkle of cinnamon.

Mary Flahavan’s Banana and Berry Oat Bread

fla banana bread

Banana and Berry Oat Bread… What weekends are made for!

Recipe
Makes 12 slices
Preparation 10 mins cooking time 45 mins

Ingredients

125g Greek yogurt
2 bananas mashed – ripe work better
100g Keelings berries (strawberries, raspberries and blueberries would all work with this bread)
2 large eggs
1 teaspoon vanilla extract
100g brown sugar
200g self raising flour
100g Flahavan’s Progress Oats
75g Flahavan’s Oat Bran

Method
Preheat the oven to 180”C.
Combine the yogurt, bananas, berries and eggs together and mixed well.
Stir in the vanilla and brown sugar until combined.
Fold in the flour and Oat Bran then follow with the oats.
Transfer the mixture to a bread pan and then bake for 40-45 minutes or until cooked through.
Remove and allow to cool for about 10 minutes before removing from the pan and transferring to a cooling rack.

 www.flahavans.ie