Who doesn’t love a good flapjack? Soft and chewy and gooey with all sorts of delicious treasures hidden amongst the sticky, syrup drenched oats. These are especially indulgent with their combination of hazelnuts and rich chocolate. You can use any chocolate you like but I […]
So, for one reason or another, I had a lot of apples that I needed to make use of quick-smart before they started to turn themselves to cider right there in my fruit bowl. The obvious answer was to make apple sauce which I could then put in my freezer. Which is what I did. Now I have lots of apple sauce in my freezer. Cue this yummy solution.
Obviously you could make up a multiple batch of the granola and just eat it like that, maybe with some dried fruit and nuts tossed in it, but I really like to serve it this way, with extra apple sauce and lots of creamy, tart Greek yoghurt. Certainly more appealing than my usual bowl of shredded wheat for breakfast.
To make the apple sauce you just need to peel, core and chop your apples and simmer them in a little water until they are soft and mushy. No sugar, no spices, no extra juice, just fruit and water. This keeps it super-versatile.
I haven’t put a number of portions here because it totally depends on the size of your serving dishes, but I should imagine that this would be enough for 3-4 people unless they were really hungry.
85g unsweetened apple sauce
1 tbsp oil
1 tbsp honey
1/4 tsp ground cinnamon
1/4 tsp ground allspice
pinch of salt
fat-free Greek yoghurt and extra apple sauce to serve.
Pre-heat your oven to 200°c.
Stir together the apple sauce, oil, honey, spices and salt in bowl. Fold in the oats and mix it well. Spread the mixture onto a non-stick baking tray and pop it in the oven for 30 minutes, stirring it occasionally so that it browns evenly. Once the granola has cooked leave it to cool on the tray.
When you are ready to serve it simply layer it with some Greek yoghurt and apple sauce in a pretty glass. If you like you can sweeten the apple sauce with a little sugar/honey or flavour it with some spices/vanilla.
When I was young it was not uncommon for my family to celebrate Burns night. We’re not Scottish but my parents lived in Paisley for a while and my brother was born there so I think that was always enough of a link to justify a night of indulgence.
When I first met Mr Colonial Cravings I was surprised to learn that despite having a Scottish grandfather he didn’t get stuck into the ‘neeps & tatties’ every 25th January. Having introduced him to Burns supper he now drops unsubtle hints for the week before hand every year.
I think my chances of sourcing our usual MacSweens veggie haggis on this side of the pond are fairy slim so this year we will just have to settle for Burns dessert.
I have to admit that the way that I make my cranachan isn’t particularly traditional but the flavours are all there. I prefer to keep the crunch in the oats by making them into granola first rather than simply toasting them.
2 tbsp honey
1 tbsp flavourless oil
175ml double cream
70g raspberries (it’s okay to use frozen)
3 tbsp whisky
Start by gently melting together the oil and 1 tablespoon of honey before adding the oats and tossing it all together until the oats are well coated. Spread this out on a lined baking sheet and toast in an oven at 170°c for about 20 minutes, turning halfway through, until it’s golden. Leave to cool completely and crisp up.
Put the whisky, cream and remaining honey into a large bowl and whip until the cream forms soft peaks.
Build the cranachan by either layering the oats, raspberries and cream into glasses or by gently folding it all together like a Scotch Eaton Mess.