Berried treasure: Recipes with British strawberries and raspberries | Food | Life & Style

Raspberry and chocolate granola stack

Serves: 4 

Preparation time: 10 minutes plus cooling

Cooking time: 25 minutes

100g (3½oz) rolled oats

200g (7oz) buckwheat groats (whole grain buckwheat)

50g (1¾oz) coconut flakes

50g (1¾oz) coconut oil

1 tsp vanilla extract

3 tbsps raw cacao powder 

100g (3½oz) honey

300g (10½oz) fresh raspberries 

600ml (1 pint) almond milk 

l Preheat the oven to 170°C/ 325°F/gas mark 3

l Mix the oats, buckwheat groats and coconut flakes together. 

l Melt the coconut oil in a small saucepan and mix in the vanilla extract, cacao powder and honey together on a low heat until fully melted.

l Pour this over the dry mixture and stir well together.

l Line a large baking tray with baking paper or 2 small trays. Spread out the granola so it is evenly spaced.

l Bake for 20 minutes until golden and crunchy. 

l Allow the granola to cool then half-fill each glass with the granola, top with raspberries until it’s ¾ full, pour over the almond milk and enjoy. 

Summer berry cheesecake

Serves: 10

Preparation time: 35 minutes plus 4-6 hours or overnight chilling

Cooking time: 8-10 minutes

For the granola base:

25g (1oz) sunflower seeds

50g (2oz) unblanched almonds

100g (3½oz) porridge oats

1 tbsp butter

2 tbsps olive or sunflower oil

2 tbsps runny honey

2 tsps cacao powder

For the cheesecake:

5 gelatine sheets

450g (1lb) strawberries, hulled and halved

8 tbsps water

100g (3½oz) caster sugar

Grated zest and juice of 1 lemon

250g (8¾oz) mascarpone cheese

250g (8¾oz) ricotta cheese

150g (5¼oz) 0% fat-free Greek yoghurt

200ml (7fl oz) double cream

150g (5oz) raspberries

A few extra halved strawberries and raspberries, to decorate

l Preheat the oven to 180°C/ 350°F/gas mark 4. Lightly oil a 22cm/8¾in springform tin.

l Add the sunflower seeds, almonds and porridge oats to a food processor or liquidiser then blitz until finely chopped. 

l Add the butter, oil and honey to a small saucepan then warm together. Take off the heat and stir in the oat mixture. Tip into the oiled tin and press into an even layer. Bake for 8-10 minutes until golden brown. Sprinkle with the cacao powder then leave to cool and harden. 

l Add the gelatine sheets to a large shallow dish, cover with cold water and soak for about 5 minutes. 

l Add the strawberries, 3 tablespoons of water and half of the sugar to a saucepan then simmer for 4-5 minutes until the strawberries are soft. Purée in a food processor or liquidiser until smooth then press through a sieve back into the saucepan. Lift the soaked…

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