- Preparation time
- 10 mins
- Cooking time
- 20 mins
- Difficulty
- Easy
- Serves
- 4 people
- Meal course
- Dessert
- Posted by
- Posted on
- August 25, 2014
*** This recipe was designed using Four Leaf Milling and the Australian Carob Co. products
3/4 cup of good quality Rolled Oats
1/4 cup of Flaked Almonds
1 heaped tbs of Roasted Carob powder
1 tbs Honey
1 tbs Rice Bran Oil - or any other veg oil will do
300ml Thickened Cream
250gm punnet Strawberries
3 tbs runny Honey
4 tbs Single Malt Scotch Whisky - use a good quality Scotch that you’d be happy to drink neat
- Pre-heat your oven to 180c
- In a small bowl, combine the oats, almonds, carob powder, honey and oil. Mix well, then spread out on a single layer over a flat tray and bake for approx 15 minutes until roasted and starting to crisp. Remove from the oven and set aside to cool completely, the oats will crisp up further as they cool.
- Slice the strawberries and mix together in a small bowl with 1 tbs of the honey and 2 tbs of the whisky.
- In a separate bowl, whip the cream until stiff peaks form, then add the remaining 2 tbs each of the honey and whisky.
- Once ready to serve, stir through 1 third of the oat mixture lightly into the cream, do not over mix as you want it to be rippled through. Start to layer the Cranachan in your serving glass. Starting with the cream mix, then a layer of oat mix, then berries, repeat one more time ending with a layer of berries. Eat immediately as the oats will become soggy if left too long.
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