We know what you’re thinking, “Where are the oats?”. Well, that thick, luscious cream you see smothering the berries and those rich squidgy brownies piled alongside are packed to the brim with them! Oat cream is a brilliant switch from your traditional dairy double cream. Its vegan, inexpensive and easy peasy to make.
Smother it over strawberries and peaches like we’ve done and you’ve a perfect summer pudding in itself, but serving it with oat brownies brings things to a whole new level. What’s more, the brownies actually use the leftover oat pulp from making the cream. Yep, there’s no excuse for waste here!
(Obviously you don’t have to serve it with fruit, but we were feeling virtuous.)
100 grams Stoats unique Scottish porridge
200 millilitres Luke warm water
1 pinch salt
1 teaspoon honey
1 tablespoon coconut oil
1 tablespoon flax meal
Combine oats and water and leave to soak for at least ten minutes, or overnight in the fridge.
Blend the oat and water mixture for a good few minutes until the oat are completely pulverised.
Strain the mixture through a fine sift or a muslin cloth, squeezing out the liquid and retaining the solids.
Return the liquid part to the blender and add the flax, honey, coconut oil, and salt. Blend for a further minute or two and your cream is ready. Just leave it to stand in the fridge for 10 minutes before serving to get it cold and allow the flax to work its thickening magic.
Store in an airtight container in the fridge.
Remember that pulp that came from the oat mix? Don’t throw it away! Make it into these delicious brownies.
(Makes 9 brownies)
The leftover oat pulp from the cream making
100 grams melted dark chocolate, melted (you can use vegan dark chocolate)
120 grams coconut sugar
2 eggs (or flax eggs if vegan)
30 millilitres melted coconut oil
A pinch of salt
Simply blend these ingredients together and transfer the mixture into a lined baking tin.
Bake at 180 degrees for 20 minutes.
Allow the brownies to stand for 10 minutes before cutting into squares.