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We love seeing Irish companies working together and boosting each other.
A new collaboration is east coast food favourites Flavahan’s from Waterford and Tipperary sisters Eliza and Evie Ward who run Nutshed peanut butter.
Their new collaboration is great for people with coeliac disease or who are gluten intolerant.
Although oats are naturally gluten-free, there is a chance of cross-contamination in many factories.
Flavahan’s gluten-free oats are prepared in a separate area, so they are safe for people with coeliac disease to consume.
Nutshed peanut butter is also plant-based and gluten-free and they can be fused together for some delicious healthy snacks.
Check out these two recipes that they have put together for Irish Country Living readers.
Preparation time: 15 minutes.
Cooking time: 25 minutes.
Servings: 8-10.
Ingredients
For the raspberry filling
350g frozen raspberries.
60ml maple syrup.
30g whole chia seeds.
1 tsp vanilla extract.
For the base and topping
70g melted butter, plant-based if necessary or desired.
80ml maple syrup.
80g Nutshed smooth peanut butter.
200g Flahavan's gluten-free oats.
100g ground almonds / almond flour.
50g soft brown sugar or coconut sugar.
Directions
1. Preheat your oven to 180C (350F).
2. Line an 8in tin with baking paper.
3. Add all the filling ingredients to a pot over a medium heat. Bring to the boil and then reduce to a simmer for 10 minutes.
4. Set to one side to cool a little.
5. Mix together the melted butter, maple syrup and peanut butter in a bowl.
6. Add the oats, ground almonds and soft brown sugar and mix well to combine.
7. Place two-thirds of the mixture into the prepared tin. Spread evenly over the base and pack down with the back of a spoon.
8. Spoon the raspberry filling over the base. Spread evenly.
9. Crumble over the remaining oat and peanut butter mixture.
10. Bake in the preheated oven for 22 to 25 minutes.
11. Allow to cool for at least 20 minutes before slicing. They will slice with ease if chilled overnight!
12. Store leftovers in the fridge for up to four days or freeze for up to one month.
Preparation time: 10 minutes.
Cooking time: 1 hour chill time.
Servings: 8-10.
Ingredients
80g maple syrup or honey.
80g butter, plant-based if desired or necessary.
130g Nutshed smooth peanut butter.
20g cocoa powder or raw cacao powder.
130g Flahavan's gluten-free pure oats.
20g desiccated coconut.
10 heaped tsp of yoghurt of choice (I used dairy-free coconut yogurt).
Berries for serving.
Directions
1. Whisk together the maple syrup or honey, melted butter, peanut butter and cocoa powder in a large bowl.
2. Add the oats and coconut and mix well to combine.
3. Divide the mixture into 10 even balls.
4. Flatten and shape into cookies in a large plate or tray that will fit in your fridge.
5. Place into the fridge to firm up for at least an hour.
6. Before serving, fill the centre of each cookie with yoghurt of choice and top with berries.
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