The leaves on the trees are starting to turn a myriad of beautiful colours, and ‘pumpkin-spice’ everything is dominating our foods and drinks, heralding the arrival of autumn!
Summer berries are on their way out of season, but one that’s still in its prime is the autumn raspberry. Deep, dark red, almost purple, these fruits are so intense and sweet, it seems only proper to enjoy them to the max before we’re scraping the ice off our car windscreens every morning! I’ve put a ‘clean’ spin on the traditional Scottish desert Cranachan; a decadent combination of whipped cream, raspberries, toasted oats, honey and whisky. My version is so much healthier, but still just as great! If you wanted to add a slug of whisky to the smoothie, I wouldn’t hold it against you! But if this were your breakfast, I hope you’d resist the temptation.
- 2 tbs Rolled oats
- 200g (+ a handful more) Fresh raspberries
- 200ml Coconut milk.
- ½ a Lemon
- 2 tbs Maple syrup
- A handful of Blueberries
- 1 tbs Cocoa nibs
- 1 tsp Poppy seeds
Heat a small frying pan on a medium heat and toast the oats, shaking the pan regularly, until golden brown. Remove the oats to a plate to cool. In a Nutri-Bullet/blender, add the 200g raspberries, coconut milk, juice of ½ a lemon and maple syrup. Blend until nice and smooth.
Pour the smoothie into a bowl for serving, and decorate with a few more raspberries, some blueberries, cocoa nibs, poppy seeds, and finally the toasted oats.