Cranachan - Coeliac Sanctuary
Posted On: 23rd January 2019
For Burns Night it is only traditional to make this delicious Scottish dessert. Naturally gluten free and filled with fruit, whipped cream and whisky, it isn't one for the lighthearted, it contains so many delicious flavours but also has the calories to match, but for one night it is worth every calorie it comes with.
Recipe By: Alison Wheatley at http://www.coeliacsanctuary.co.uk
This recipe is...
40g gluten free oats or rice flakes
1tbsp golden syrup
250ml double cream
2tbsps Scotch whisky
1/2tsp vanilla extract
Preparation Time: 10 Mins
Cooking Time: 5 Mins
This recipe is free from...
Celery, Crustaceans, Egg, Fish, Gluten, Lupin, Molluscs, Mustard, Peanuts, Sesame, Soya, Sulphites, Tree Nuts
1. Place the gluten free oats or rice flakes in a frying pan with the golden syrup, mix and allow to fry for 2-3 minutes until golden brown. Set aside to cool.
2. Whisk the cream until thick, once it is nice and stiff stir in the whisky, honey and vanilla extract.
3. Place the raspberries in the bowls, top with the whisky cream and then add the toasted oats to the top of that, complete with a drizzle of honey on top and serve.
This recipe makes 4 servings
Nutritional info per serving
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