Fab Feb for 48 – 4th February

Suma Jumbo Oats

Jumbo oatsJumbo Oats is one of our more popular products in the shop so I’m delighted to offer them at 10% off for 48 hours from today. A big 1kg box normally costs £2.25; with 10% off, they come to just £2.02. We always have some in the house as they’re a good, quick option at all times of the day and so versatile. Here’s a couple of recipes, one savoury, one sweet.

Mince crumble
Ingredients
• 500g TVP (250g – £1.19 x2)
• 1 large onion, chopped
• 3 tbsp vegan Worcestershire sauce (Biona – 140ml – £2.99)
• 75g olive spread (500g – £1.95)
• 125g flour (Dove’s Farm GlutenFree – 1kg – £2.25)
• 75g regular or jumbo rolled oats
• 75g mature hard cheese e.g. Cheddar, grated
Instructions
1. Preheat the oven to 200oC, gas mark 6.
2. Rehydrate the TVP. Fry the onion in a large saucepan and fry for 5 minutes. Add the Worcestershire sauce, TVP and seasoning and fry for a further 5 minutes, covered. Transfer to an ovenproof serving dish.
3. Rub the spread into the flour until it resembles breadcrumbs. Stir in the oats and cheese, season to taste.
4. Sprinkle over the mince and bake for 20-25 minutes.

mince crumbleCook’s tips:
Serve with fresh vegetables.
Try adding some peas or frozen mixed vegetables to the mix.
See more at: www.allaboutoats

flapjack pictureAlice’s fruity fridge flapjacks
This unbaked, dairy-free flapjack is from Alice Meller, wife of Gill, head chef at River Cottage. It’s now a firm favourite in our house. Makes 15-18.

Ingredients
100g dates, stoned (250g – £1.19)
100g prunes
2 ripe or slightly over-ripe medium bananas, peeled
150g honey (340g – £2.80)
2 tbsp coconut oil (650g – £11.95)
325g porridge oats or jumbo oats
100g raisins, currants or dried cranberries (Vine Fruit Mix – 500g – £3.05)
100g dried apricots, finely chopped (125g – £1.95)
25g each of shelled hemp seeds, linseeds, sesame seeds and sunflower seeds (or 100g of whichever seedy mix you like)

1.Put the dates, prunes, bananas, honey and coconut oil in the bowl of a food processor. Add two tablespoons of water and blitz the lot until you have a thick, fruit-flecked purée.
2.In a large bowl, combine the oats with the raisins, apricots and all the seeds. Stir in the puréed fruit mix and combine well.
3.Line a shallow baking tray, about 20cm x 30cm, with baking parchment or clingfilm. Tip in the fruity, oaty mixture and gently press it out as even and level as you can.
4.Transfer to the fridge for two to three hours, to set, then turn out and slice into bars. Keep the flapjacks in in a sealed Tupperware box in the fridge.

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