Flahavan’s Apple Crumble Porridge
Serves: 2
Prep time: 15 mins
You’ll need:
200g eating apples, peeled and chopped
2 pinches of cinnamon
2 tbsp. water
1 tbsp. maple syrup (plus extra to serve)
100g Flahavan’s Organic Jumbo Oats
650ml milk
A handful of blackberries (you can use fresh or frozen)
20g almonds, toasted and roughly chopped
1 shortbread finger, crumbled into smaller pieces
Method:
Place the apples, cinnamon and water into a small sauce pan over a medium heat.
Once the apples are starting to cook, place the lid on and continue cooking until they are soft and broken down, then stir in the tablespoon of maple syrup.
Whilst the apples are stewing, place the Flahavan’s Organic Jumbo Oats and milk into a separate pan over a low heat, stirring regularly until thickened.
Spoon the porridge into 2 bowls and top with the stewed apples, blackberries, almonds and shortbread. Drizzle with a little extra maple syrup to serve.
Flahavan’s Spiced Strawberry and Ginger Hazelnut Streusel Cake
Takes: 2 hours
Serves: 8-10
You’ll need
For the Streusel:
100g Flahavan’s Organic Jumbo Oats, toasted
1 tsp mixed spice
50g butter
60g self-raising flour
50g blanched toasted hazelnuts, roughly chopped
60g demerara sugar
For the Fruity Mixture:
550g strawberries, halved
1 tsp ground ginger
50g stem ginger, finely chopped
2 tbsp caster sugar
1 tsp lemon juice
For the Cake:
2 tsp mixed spice
200g soft butter
200g caster sugar
100g Hazelnuts
100g self-raising flour
A pinch of salt
4 medium eggs, whisked
Method
Preheat the oven to 200°C/180°C fan. Grease and line a 20cm springform round cake tin.
In a large bowl, combine the strawberries, ground ginger, caster sugar and lemon juice. Tip onto a lined baking tray and roast in the oven for 15 mins. At the same time, place the hazelnuts on a baking tray and roast for 15 minutes, until golden. Then, lower the oven temperature to 170°C/150°C fan.
Spoon the fruit into a small bowl, draining off any excess liquid, and mix in the chopped stem ginger. Set aside to cool.
To make the streusel, use your fingertips to rub the butter into the flour until you have a breadcrumb-like consistency.
Mix in the mixed spice, Flahavan’s Organic Jumbo Oats, demerara sugar and 50g of chopped hazelnuts. Blitz the remaining hazelnuts in a food processor until you have a fine flour-like consistency.
To make the cake batter, cream together the butter and sugar using an electric hand whisk until light and fluffy. Gradually, whisk in the eggs until combined. Then, fold in the remaining ingredients using a large metal spoon.
Spoon half the mixture into your cake tin. Top with half the streusel and half the strawberries. Spoon on the remaining cake batter and smooth out to create an even layer. Top with the remaining streusel and strawberries.
Bake in the centre of the oven for 50 minutes before covering with a layer of foil. Continue baking for a further 45 minutes before removing from the oven. Leave to cool a little before removing from the tin. Slice, serve and enjoy!
Flahavan’s Cheese and Oat Hash Browns
Served with Vine-Roasted Tomatoes, Crispy Bacon and Portobello Mushrooms
Serves: 4
Prep time: 35 mins
You’ll need:
4 medium-sized baking potatoes, baked and cooled
80g Flahavan’s Organic Porridge Oats
65g Cheddar cheese, grated
1 tsp fresh thyme
40g butter
300g tomatoes, on the vine
300g portobello mushrooms
8 rashers of streaky bacon
Salt and pepper, to taste
Glug of olive oil
Method:
Peel then grate the pre-cooked baked potatoes. Mix the grated, cooked potato with Flahavan’s Organic Porridge Oats, cheddar cheese and thyme. Season generously.
Heat half the butter and a splash of olive oil in a medium-sized, non-stick frying pan over a medium-low heat. Once sizzling, add the oat and potato mixture to the pan. Fry for a couple of minutes, then gently pat the mixture down with the back of a spoon so it forms a flat round cake. Cook for 10-15 minutes or until golden brown.
Next, carefully place a large plate on top of the frying pan and invert so the hash brown sits cooked-side-up on the plate. Add the remaining half of the butter and another splash of oil to the frying pan, then slide the hash brown back into the pan to cook the other side. Continue cooking for a further 10 minutes until crispy and golden.
While the hash brown is cooking, pre-heat the grill to medium. Line a baking tray with foil and arrange the tomatoes, mushrooms and streaky bacon on the tray. Grill for 10-15 minutes until the bacon is crispy.
To serve, cut the oaty hash brown into wedges and portion out the streaky bacon, tomatoes and mushrooms.
Flahavan’s Oaty White Chocolate Cheesecake Tart
Prep time: Under 1 hour (plus 6 hours chill time)
Cook time: 15 mins
Difficulty: Easy
Serves: 8-10
You’ll need
For the base
150g Flahavan’s Organic Porridge Oats
100g toasted hazelnuts
125g butter, plus extra for greasing the tin
80g soft brown sugar
1 tbsp honey
For the cheesecake topping
220g good quality white chocolate, broken into pieces
300ml sour cream
250g cream cheese
1 tbsp lemon juice
To decorate
2 tbsp Flahavan’s Organic Porridge Oats
15g hazelnuts, roughly halved
20g soft brown sugar
½ tsp lemon juice
100g berries of your choice – strawberries, raspberries, blueberries, redcurrants or blackberries
1 ripe fig
A few thinly sliced grapes
Method
Preheat the oven to 16o°c. Grease a 9-inch, round, straight sided tart tin with removable base and line the base with a circle of baking parchment.
In a small saucepan, melt the butter, honey and sugar for the cheesecake base over a low heat stirring until combined. Leave to cool a little.
Meanwhile, place the hazelnuts in a food processor and blitz until finely chopped. Mix the Flahavan’s Organic Porridge Oats with the hazelnuts and stir in the melted butter mixture until fully combined. Press the mixture into the prepared tin using the back of a spoon and push evenly up the sides to form the crust.
Place the cheesecake base in the oven for 15 mins. Once baked, remove from the oven and smooth over the mixture again with the back of a spoon pushing the mixture up the sides again if it has slipped down.
Place the tin in the fridge to cool completely (this should take around 30 minutes).
When the base is cool, make the cheesecake filling by melting the chocolate in a heat proof bowl set over a pan of hot water (making sure the base of the pan does not sit in the water). Once melted, leave to cool for 10 minutes – the chocolate should be liquid but not too hot.
In a mixing bowl whisk together the sour cream, lemon juice and cream cheese until fully combined. Next, add in the melted chocolate and whisk.
Pour the filling over the cooled base and, using a small spatula, spread it into a smooth, even layer. Place the cheesecake in the fridge for around 6 hours, until completely set.
To decorate, start by toasting the remaining Flahavan’s Organic Porridge Oats and hazelnuts in a small frying pan over a medium heat, moving them around the pan for approximately 3 minutes, until completely toasted and golden brown. Stir in the sugar and lemon juice, and cook for around 1 minute until fully melted and combined. Tip onto a plate and leave to cool.
Remove the tart from the tin by gently heating the edges to release it – you can do this with a cloth soaked in a little hot water – and slide the tart onto a serving plate. Gather together the berries, figs and toasted Flahavan’s Organic Jumbo Oats and arrange as you please. Slice into wedges to serve, and enjoy!
