Scottish Raspberries

It is hard to believe that June is upon us!  Now is the time for an abundance of local

fruit and vegetables and it is almost time for Scottish Raspberries. Like much of our

fruit and vegetables, you can get raspberries in the supermarkets all year round, but

there is nothing like the taste of our home grown varieties and they are packed with

vitamins and high in fibre. There are so many ways to enjoy raspberries, but I

thought I would share this recipe for a vegan cranachan.

Vegan Cranachan

Ingredients:

100 g oats

300 g fresh raspberries

150 g raw cashew nuts

3 tablespoons whisky

2 tablespoons maple syrup

Method: 

Soak the cashews in a bowl of boiling water for at least 10 minutes, or preferably overnight in cold water. 

Once soaked, drain and rinse with cold water. Add to a blender with the whisky, and maple syrup and a dash of water. Blend until smooth, adding extra water if necessary. 

In a heated pan toast the oats until they have slightly browned and leave to cool.

Mash half of the raspberries.

In individual glasses spoon layers of raspberries, oats and cashew cream (2 layers of each). Top with oats and the remaining whole raspberries. 

Makes 2 large or 4 small servings!

Alternatively you could use coconut cream instead of making cashew cream.

Nutritional Value:

Raspberries are high in fibre, vitamins, minerals and antioxidants.

Nutritional Therapy: Discover more about the benefits of seasonal and sustainable cooking and how eating a nutrient dense diet can help improve your health and wellbeing. You can book now for a free 20 minute no obligation mini consultation to find out more with our Nutritional Therapist, Maisie.  Use our online booking system or call the clinic.