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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.
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Whisk the cream until thick, once it is nice and stiff stir in the whisky, honey and vanilla extract.
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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.
Gluten Free Cranachan
Back to all recipes.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.
This recipe is...
- Preparation Time: 10 Mins
- Cooking Time: 5 Mins
- This recipe makes 4 servings
This recipe contains:
- Dairy
Ingredients
40g gluten free oats or rice flakes
1tbsp golden syrup
250ml double cream
2tbsps Scotch whisky
1tsp honey
1/2tsp vanilla extract
150g raspberries
Method
Nutritional Information (Per serving)
Cals
Calories
355
Carbs
18g
Fibre
3g
Fat
29g
Sugar
5g
Protein
3g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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