Flahavan’s have teamed up with Indy Power of @TheLittleGreenSpoon to create some Coeliac friendly using their Gluten Free Oats.

Indy Power’s recipes: Chocolate Flapjacks & Oats Nutter Butter Cookies

Flahavan’s Gluten Free recipes: Banana Oat Ice-Cream & Overnight Oats with Coconut, Strawberry & Lime

 

 

 

Oaty Nutter Butter Cookies

 

Makes 10 | 30 minutes

 

60g Flahavan’s Gluten Free Pure Irish Oats

65g coconut sugar

½ teaspoon vanilla extract

7g ground flaxseed

30ml nut milk

40ml melted coconut oil

60g ground almonds

½ teaspoon baking soda

¼ teaspoon salt

70g of nut butter

15ml of maple syrup

 

  1. Preheat the oven to 180’C. Line two large baking sheets with parchment paper.
  2. Add Flahavan’s Gluten Free Pure Irish Oats to your food processor or blender and blend on high until you have an oat flour.
  3. In a large bowl, whisk together the brown sugar, vanilla, ground flaxseed and nut milk until well combined.
  4. Whisk in the melted coconut oil. Really work it in, continuing to whisk until completely smooth and combined.
  5. Add the oat flour, ground almonds, baking soda and a pinch of sea salt and mix until well combined.
  6. Roll the dough into small balls with your hands and then press them between your palms to flatten them into thin discs. Place them on the baking tray, with at least 2cm between them. I put 8-10 on each tray.
  7. Bake for about 8 minutes until golden all over. Set them aside to cool on a wire rack.
  8. When they’re cool, mix together the nut butter and maple syrup for the filling.
  9. Place about a teaspoon of the filling mixture onto the centre of a cookie, then place another one on top and squish them together to spread out the filling. Repeat with all of the cookies.

 

 

Chocolate flapjacks

 

Makes 16

 

250g of Flahavan’s Gluten Free Pure Irish Oats

110g of coconut sugar

75ml of maple syrup

1 teaspoon of vanilla essence

75ml of melted coconut oil

50g of dark chocolate

 

  1. Preheat the oven to 180’C.
  2. Add 70g of Flahavan’s Gluten Free Pure Irish Oats to your food processor or blender and blend on high until you have a fine oat flour.
  3. In a large bowl, combine the oats, oat flour and a pinch of sea salt and mix well.
  4. Add the maple syrup, coconut sugar, vanilla and a tablespoon of water to a small saucepan on medium heat. Whisk it often, keeping it on the heat until the sugar is completely dissolved and you have a smooth, glossy mixture.
  5. While mixing, gradually pour the sugar mixture into the oats. Then pour in the melted coconut oil and mix well.
  6. Press the mixture very firmly into a lined 8×8 inch baking tin. Make sure it’s very tightly packed in.
  7. Bake for about 30 minutes, until golden all over. Leave to cool on a wire rack for about 20 minutes, then slice them.
  8. Once sliced, melt the chocolate. Drizzle the chocolate over the bars.

 

 

Overnight Oats with Coconut, Strawberry and Lime

Serves 2 | Takes 120 minutes

 

80g Flahavan’s Gluten Free Pure Irish Oats
1 tbsp chia seeds
2 tbsp desiccated coconut
200ml coconut milk
90g strawberries, sliced
90g raspberries
Juice of ½ a lime
1 tbsp maple syrup

 

  1. Add the Flahavan’s oats, chia seeds and desiccated coconut to a bowl and pour over the coconut milk.
    In a separate bowl mix the strawberries, raspberries, lime juice and maple syrup.
  2. Cover both bowls and leave in the fridge overnight.
    The next day, spoon half the oat mixture into 2 glasses, and layer with half the strawberry mixture.
  3. Repeat with a layer of the oat mixture and then strawberry mixture, until all the ingredients have been used.
  4. Pour over any remaining juices, and enjoy.

 

Banana Oat Ice Cream

Serves 4 | Takes 40 minutes

 

For the ice cream:
150g Flahavan’s Gluten Free Pure Irish Oats
Juice and zest of 1 lime
400g frozen banana
¼ cup agave syrup
230g coconut yoghurt
For the topping:
10g coconut flakes
10g chopped brazil nuts
10g Flahavan’s Gluten Free Pure Irish Oats
1 tbsp brown sugar
1 tbsp lime juice

  1. To make the ice cream, add Flahavan’s Gluten Free Pure Irish Oats to a food processor and blend to a fine powder. Then add the remaining ingredients and process until smooth and creamy (if the mixture is too thick and isn’t coming together, you can add in a splash of water).
  2. Spoon into a suitable container and place in the freezer for 10-15 mins or until the mixture can be scooped.
  3. Meanwhile, place a small frying pan over a medium heat and toast the Flahavan’s Gluten Free Pure Irish Oats, coconut flakes and chopped brazil nuts until lightly golden brown.
  4. Add in the brown sugar and lime juice and stir to coat the toppings. Cook for a further 30 seconds before tipping the mixture out onto baking paper. Leave to cool.
  5. To serve, take a scoop of your banana and oat ice cream and sprinkle with some of your cooled topping.