Oat Cranachan

Servings: Serves 2

Nutritional Information:

Per 100g

Calories 148 Fat 9.1g Saturates 7.3g Carbohydrates 13g Sugars 5.3g Protein 2.3g Salt 0g


Ingredients

Method

1

Preheat the oven to 180° (Gas Mark 4, 350°F). Wash the raspberries and place ½ of them in to a blender. Puree until you have a really smooth sauce and set aside.

2

Spread the oats out on a baking sheet lined with parchment paper and drizzle with the maple syrup. Bake in the oven for 15 minutes, until toasted.

3

Open the tin of coconut milk and scoop just the solid part into a mixing bowl. Add the xantham gum, whisky and vanilla and whip, using an electric whisk, until light and fluffy.

4

Layer up in dessert glasses or dishes, using a little of the cream, a layer of raspberry puree and some oats, followed by some whole fresh raspberries. Continue with the layers until all the ingredients have been used up.

5

These are best served immediately, garnished with a sprig of mint.

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