Flahavan's Organic Oats

I just love wandering in supermarket and discover new products. During one of my weekly shopping I've found this Irish brand Flahavan 's, making organic oats for porridge. Out of curiosity I've picked one packet and tried at home.  Its twice milled oats have got a special texture and they are quite creamy adding a twist to normal porridge.

Flahavan's has been around for over 200 years and it is a family business with the seventh generation working  on bringing a delicious product, full of healthy benefits. But don't think that with Flahavan's porridge oats nothing else can be done apart from a good breakfast. I've found some yummy recipes on their website and some for next Christmas so if you are start practising now you can master it when you will need it.

Dark Chocolate, Ginger and Hazelnut Oaty Biscuits, so what you need to do? Pre heat the oven to 180C/Mark 4 and line a large baking tray with baking parchment.
Combine 150 grams of Flahavan's Irish Organic Jumbo Porridge Oats with 100grams of buckwheat flour, 1 tablespoon of baking powder, a teaspoon of cinnamon and 50 grams of chopped hazelnuts. In a saucepan mix together 200 grams of hazelnut butter, 120 grams of tahini, 90 ml of coconut oil 60ml of ginger syrup, from stem ginger and 60ml of maple syrup. Gently melt everything over a low heat until everything is combined. Add the dry ingredients to the wet ones and stir, slowly folding in  90 grams of stem ginger finely chopped. Roll the mixture into 18 small balls and placing on the baking tray. Gently flatten each ball with a fork and bake in the oven for 12-15 minutes or until brown on the edges. Once cooked, allow to cool for 15 minutes on the baking tray before transferring to a cooling rack. While the biscuits are cooling, melt 100 grams of dark chocolate in a bowl over a pan of hot water, making sure the bowl doesn't touch the water. Drizzle the chocolate over the biscuits using a teaspoon and allow the chocolate to cool and set completely.

Delicious with roasted meat the Flahavan's Pork, Sage and Cranberry Oaty Stuffing Balls. You will need to pre heat the oven to 180C/Gas Mark 4  and finely chop 12 sage leaves, then in a frying pan add a little of olive oil along with the chopped sage, 70 grams of Flahavan's Irish Organic Porridge Oats, 1 celery stick finely chopped, zest of an orange, 1 red onion finely chopped, 60 grams of pine nuts and saute until soft. Allow to cool then add  400 grams of pork sausage meat and 50 grams of dried cranberries, mixing to combine. Shape the mixture into 12 evenly-sized balls and place them on a baking tray lined with parchment. Lightly coat other 12 sage leaves in olive oil, then top each stuffing ball with a sage leaf. Place in the oven and bake for 25 minutes. remove from the oven when golden brown and enjoy.

At the end a nice spicy, flavoured porridge, the Christmas Spiced Chai Porridge. Enjoy this special breakfast by adding 350ml of semi skimmed milk,  3 juniper berries.spice berries 1 thin slice of ginger peeled and chopped, 1 cinnamon stick, a quarter of teaspoon of nutmeg, a pinch of ground clove, the zest of a clementine and bring to the boil very gently over a low heat. Once boiled, remove the milk and allow the spices to infuse for 10 minutes. Strain the milk and spice mixture through a sieve and pour into another saucepan. Add 50 grams of Flahavan's Irish Porridge Oats and 2 tablespoon of maple syrup to the milk mixture and bring to the boil. Once boiled simmer for 4 to 5 minutes until creamy. Top with a spoonful of cranberry sauce and a sprinkling of cinnamon. This serves one.
For more recipes go to www.flahavans.co.uk