Last week I was invited to a pilates session and cooking demo hosted by Nairn’s oatcakes with Lavender and Lovage, Fitness on Toast – somebody I have followed online for years and is impossibly lovely and beautiful in real life – and nutritionist Amanda Hamilton. Having spent a period of time slightly addicted to the dark chocolate chip oatcakes I am definitely familiar with oatcakes, but have always eaten them by themselves to kill a craving for something slightly carby or with guacamole or hummus and it had never occurred to me try and do a bit more with them.
After a quick pilates session with Body Control Pilates, who went out of their way to ensure we were all practising perfect form rather than simply hip-bridging with total abandon, Karen Burns-Booth talked us through some of her favourite uses for oatcakes, including as a crumb for savoury dishes like fishcakes, as well as in granola and desserts.
It was this latter idea that really stuck me after I left with a very weighed down goody bag, and, after scoffing all of the chocolate chip ones, I decided to put some of the stem ginger biscuit breaks to the test when I was cooking for some friends that weekend.
I knocked up a very easy, fast and delicious berry crumble and was so pleased with the results that I thought I would share my recipe with you all here. It’s a healthier version of a traditional crumble, but just as moreish and satisfying. I think it would also work really well as leftovers for breakfast, but since we ate the lot in one sitting I’ll have to cook it again to find out.
- 200g of blueberries
- 200g of raspberries
- Boiling water to cover the bottom of the pan
- 1 tablespoon of honey
- 1 tsp of cinnamon
Simply reduce all of this in a pan until it is mixed in, sloppy but still lumpy and tasty rather than a puree
- One pack of Nairn’s Stem Ginger Biscuit Breaks – so all four cellophane packs
- 2/3 tablespoons of coconut/ground nut oil
- 2 tablespoons of honey
Bash up./food process the oatcakes until they are in crumbs, and then stir through the honey and oil
Layer the berry mix underneath the crumble and bake in the oven on a mid heat (around 180 for about 20 minutes – crumble is an art, not a science)