Flahavans summer breakfast with colourful fruits,goji berries and desiccated coconut
Flahavans summer breakfast with colourful fruits,goji berries and desiccated coconut
Flahavans summer breakfast
Glenisk Strawberry Oat Smoothie
Ingredients,5 Count
Nutrition,174 Calories
Total Time’5 Mins
Serves,2 Servings
Ingredients
40g porridge oats
150g Glenisk Greek 0% Fat Vanilla Yogurt
1 banana
80g strawberries
1 handful of ice cubes
From Glenisk
Nutritional Information (per serving)
-
Calories,174kcal
-
Fat’1.4g
-
Saturates,0.2g
-
Carbs,26.2g
-
Sugar,11.1g
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Protein,10.7g
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Salt,<0.01g
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Fibre,3.9g
Method
- Combine the porridge oats, yogurt, banana, strawberries and ice cubes together in a blender at high speed.
- Pour smoothie into 2 cups and serve.
- http://glenisk.com/recipes
Gingerbread Granola Yogurt Parfait
Ingredients
- 250g Glenisk Greek 0% Fat Vanilla Yogurt
- 140g Porridge Oats
- 55g sliced almonds
- 65g chopped walnuts
- 50g dark brown sugar
- 60g dark treacle
- 40ml of vegetable oil
- ½ tbsp. vanilla extract
- ½ tsp salt
- 1 tsp cinnamon
- ¾ tsp ground ginger
- ½ tsp nutmeg
- 75g raisins
Method
- Preheat oven to 150ºC. Line 2 large baking sheets with foil.
- In a large bowl, mix oats, nuts and wheat germ. In another bowl, whisk brown sugar, black treacle, oil, vanilla, salt and spices. Stir the treacle mix into oat mix and make sure all is coated. Divide between 2 baking sheets, spreading evenly.
- Bake granola until browned, 50 to 60 minutes, stirring every 15 minutes. Halfway through baking time, switch baking sheets from top to bottom and front to back.
- Remove sheets from oven and let granola cool. Stir in rasins (if desired) once cool.
- To assemble parfait :layer granola into serving glasses glasses. All a layer of yogurt. Repeat layers once and serve.
- Granola can be stored up to 2 weeks in an airtight container and refrigerated.
Irish Farmhouse Cheese and Oat Soda Bread
Serves 1 Loaf
Ingredients
- 275g plain flour, plus extra for kneading
- 1 teasp. salt
- 1 rounded teasp. bicarbonate of soda
- 250g stoneground wholemeal flour
- 25g porridge oats, plus extra for sprinkling
- 125g Farmhouse cheese, coarsely grated
- Approximately 500ml buttermilk
To Cook
Preheat the oven to Gas Mark 8, 230ºC (450ºF). Sift the plain flour, salt and bicarbonate of soda into a large mixing bowl and stir in the wholemeal flour, 25g of the oats and 75g of the grated cheese. Make a well in the centre, add 450ml of the buttermilk and mix together to make a soft but not too sticky dough. Add a little more buttermilk or milk if the mixture seems a little dry.
Turn the mixture out onto a lightly floured surface and knead very lightly and briefly into a round. Flip the dough over and gently flatten it into a disc about 4cm thick.
Lightly dust a baking sheet with flour and place the dough on it and sprinkle over the remaining cheese and a few more oats. Then using a large, sharp knife, cut a large cross into the top of the loaf, almost all the way through the dough.
Bake the loaf on the middle shelf of the oven for 15 minutes. Then lower the oven temperature to Gas Mark 6, 200ºC (400ºF).and bake for a further 20-25 minutes, until it sounds hollow when you tap the base. Leave to cool before serving.
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