Recipes Vickys Scottish Cranachan, GF DF EF SF NF

 

Recipes Vickys Scottish Cranachan, GF DF EF SF NF

Recipes Vickys Scottish Cranachan, GF DF EF SF NF

  1. 350 ml double cream, coconut ointment or see my menu link posted below regarding cashew cream
  2. 3 tbsp medium gluten-free porridge rolled oats
  3. 300 gr fresh raspberries
  4. 2 tbsp honey or perhaps agave nectar
  5. 2 tbsp whisky
  6. just one tbsp caster sugar or to style

Recipes Vickys Scottish Cranachan, GF DF EF SF NF

  1. Toast the oats by spreading them out on a baking sheet and grilling / broiling until they smells rich and nutty. It won’t darken quickly so use your sense of smell to tell when it’s done! Let it cool

  2. Make a raspberry purée by crushing half the fruit and sieving it through. Sweeten to taste with a little caster sugar

  3. Whisk the cream until just set then stir in the honey and whisky. Taste the mix and add more of either if you feel the need. Stir in the oatmeal and whisk lightly until the mixture is just firm but don’t over-whip the cream

    https://cookpad.com/us/recipes/338524-vickys-whipped-coconut-cream-gluten-dairy-egg-soy-free
    https://cookpad.com/us/recipes/332797-vickys-vegan-cashew-cream

  4. Use a clear bowl or glass so you can see all of the layers. Start with a layer of cream and oats at the bottom, then the raspberry puree and whole raspberries and keep alternating. The top layer should be cream with a spread of toasted oats on top. Allow to chill slightly before eatingand serve with a finger of scottish shortbread and a glass of whisky. Perfect for Hogmanay night!

    https://cookpad.com/us/recipes/338131-vickys-lemon-shortbread-gluten-dairy-egg-soy-free