flahavans If you’re looking for ways to spice up your coffee this Autumn then look no further than our very own oaty Pumpkin Spice Latte recipe! Our Oat Drinks are smooth and refreshing with a subtle oaty taste and will add the perfect amount of creaminess and wholesome goodness to your seasonal inspired coffee! #FlahavansOats#IrelandsOatExperts Flahavans Spiced Pumpkin Latte Ingredients: 2 tbs Pumpkin Puree 1 tsp Honey ½ tsp Pumpkin Spice blend 250 ml Flahavans Barista Oat Drink 50ml Strong Coffee Whipped cream for topping (optional)
To make a Pumpkin Puree: To steam the pumpkin – peel and seed it, then cut into evenly sized cubes. Put the cubes in a steamer or colander set over a pan of simmering water and cook for 10-`15 mins (until softened and cooked through). Mash and leave to cool.
Pumpkin Spice Blend: Blend 1 tbs mixed spice and ½ tsp allspice. Mix well. Mix the pumpkin puree, spices, honey and oat drink in a pan and heat to a simmer. Using an electric milk frother or whisk, whisk for 30-45 secs or until oat drink mixture has a froth. Pour the hot coffee into a latte glass or mug, then add the spiced pumpkin drink. Top with cream, if using, then dust with a little more pumpkin spice.
fyffesofficial For the final recipe in our #GoBananasForOats recipe series with our friends @Flahavans we’re showing you a simple Banana Oat Breakfast Cookie recipe, for those busy mornings when time is against you! Let’s face it, some mornings are mayhem, so it’s great to have a nutritious snack prepared in advance that you can eat on the daily commute to school or work. These cookies are packed with Fyffes banana and oaty goodness to keep you feeling energised and ready for the day ahead.
Makes 10 Ingredients 2 ripe bananas (about 1 cup mashed) 1 egg 1/2 cup (140g) peanut butter 1/2 cup (120ml) maple syrup 2 cups (200g) Flahavan’s Progress Oatlets 1/3 cup (50g) chopped walnuts 1 tbsp seeds (sunflower & pumpkin) 1/2 cup (60g) raisins Handful flaked almonds Bake on 180° for 12 mins
Method -Mix all ingredients together except the flaked almonds -use an ice cream scoop to scoop the mixture onto a lined baking tray -flatten gently -sprinkle flaked almonds and press down gently Bake on 180° for about 10-12 mins or until golden
TIP! It’s delicious to drizzle some melted white or milk chocolate on them for an extra treat or even add a few chocolate chips inside!”
Pick up our autumn leaflet in store to make the new term a good one ✔️ From lunchbox loves and midweek meal ideas for less to back-to-school and back-to-college value 🥘 🥕 🎒
Pick up our autumn leaflet in store to make the new term a good one ✔️ From lunchbox loves and midweek meal ideas for less to back-to-school and back-to-college value 🥘 🥕 🎒
Watch our Simply Better brand ambassador @nevenmaguire prepare this delicious Irish Strawberry & Lemon Tart using our new Simply Better Irish King Strawberries from Clarke’s Fresh Fruit. Find the full recipe below:
Ingredients (Serves 8) 500ml Simply Better Single Source Irish Jersey Cream 1 Jar Simply Better Sicilian Lemon Curd 250g Simply Better Irish King Strawberries, sliced 50g Pistachios For the Sweet Shortcrust Pastry 175g Plain Flour 100g Butter, diced and chilled 50g Caster Sugar Pinch of Salt 1 Simply Better Free Range Corn Fed Egg ½ Tbsp. Simply Better Organic Irish Jersey Milk Zest of ½ Lemon
Method 1. To make the pastry, place the flour, butter, sugar and salt into a food processor and blend for 20 seconds. Add the egg, milk and lemon zest and blend again just until the pastry comes together – do not overwork the dough or the pastry will be tough. Wrap in cling film and chill for 1 hour. 2. Preheat the oven to 180°C (350°F/Gas Mark 4). 3. Roll the pastry out thinly on a lightly floured work surface. Transfer the pastry to a 23cm (9in) fluted loose bottomed flat tin ensuring the pastry is pushed into the edges of the tin. Transfer to the freezer for 10 minutes to firm up. 4. Remove the tart tin from the freezer. Line the pastry with baking parchment and fill with baking beans or rice. Bake for about 15 minutes or until the pastry is firm, then remove the beans or rice and cook for about 5 minutes more, until golden brown. Remove from the oven and allow to cool completely. 5. Whip the jersey cream in a bowl until you achieve soft peaks then fold in the lemon curd. Pour the lemon cream into the cooled pastry case. Arrange the sliced strawberries on top and scatter over the pistachio nuts. Keep chilled until ready to serve.
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