Cranachan

If you saw SBS last night it was "Eat well: Why most food labels are wrong about calories"

Did you see it?
Well...they had this cranachan on there, its a traditional scottish dessert. In modern times it is usually made from a mixture of whipped cream, whisky, honey and fresh raspberries, with toasted oatmeal soaked overnight in a little bit of whisky. Aye!

Well you may know my last name Farquharson is Scottish so my ears and eyes perked up when this was mentioned and I was like "omg I have to make that, it looks like all kinds of deliciousness right there! "

I made it tonight and had it for dessert, I thought it was too good not to share and you guys have to make it!
I also thought this would be a fabulous breakfast!
Anyhoo...this is what I came up with!
You could drop the oats and just use flaked almonds and flaked coconut or other nuts and seeds and follow the recipe the same, you could also not use cream and just use yoghurt:)

Cranachan
Serves 4
100g (1 cup) rolled oats
1 tbsp butter
1 tbsp honey 

Melt the honey and butter in a pan on a low heat, add the oats and stir until the oats are golden brown and toasted, careful not to burn them, set aside to cool

150ml cream (whipping cream)
½ cup of greek yoghurt or other plain yoghurt
1 tbsp honey
1 tsp vanilla extract (or some whiskey)

Whip cream, vanilla (whiskey if using) and honey together until stiff, watch out it doesn’t turn to butter! Then fold in yoghurt until combined.

250g fruit- you could use pear, banana, passionfruit, kiwifruit etc….
I have used 125g raspberries and 125g strawberries, chop the strawberries up.
To assemble you can use whatever you choose, like a glass or dessert bowl. Put in some fruit in each glass, then oats, then cream, then repeat with fruit, then oats and cream on top. If you have any left have the top layer with some oats and fruit.

Dairy free coconut/chia yoghurt

Makes 500ml- you could double this if you wanted.

Ingredients

270ml can ayam brand coconut cream + water to top up to 500ml of liquid in total. If you wanted all coconut you could top up with more coconut cream or coconut milk, or almond milk.

2 tbsp white chia seeds, ground up you can use a spice grinder or mortar and pestle or similar. It will work if you leave them whole but the texture won’t be as smooth

2 tsp sweetener, I used honey

2-3 dairy-free probiotic capsules. I used ethical nutrients inner health plus, dairy-free, 25 billion per cap.

Method

Sterilize your jar or container in a pot of water, bring to the boil, and then turn off.

Put the coconut cream and water in a pot and heat until it nearly reaches a boil. Take off the heat and let it cool for 10-15 mins until blood temp.

Add your chia seeds and honey and use a stick blender or food processor to blend until thoroughly combined, then open your capsules and sprinkle in your powder. Pulse briefly. Pour into your yoghurt container and put on the lid.

I use an easy yo yoghurt maker that you can buy from most supermarkets, big w, k-mart. Fill your yoghurt maker with hot water and leave for 8-10 hours, then take the water out and fill with hot water again and leave another 8-10 hours. Alternatively you can wrap in a hot wheat bag or 2 and wrap in a towel and leave in a warm place. What ever method you think of it has to remain body temperature. 

When done put in the fridge to set for a few more hours. If you put on at 11pm you refill with water at 7-9 am and then put in fridge at 3-5 pm. If it goes over time it doesn’t matter, I did mine for 22 hours and was great!