Nairn’s Oatcakes ambassador, nutritionist Christine Bailey, shares a couple of her oatcake-based recipes.
Smoked mackerel with chilli jam (serves 4-6)
2 smoked mackerel fillets, skinned and broken into pieces
200g vine ripe tomatoes, chopped
200g vine ripe tomatoes, diced
2 red chillies, seeded and chopped
3 garlic cloves, crushed
2cm piece of fresh root ginger, grated
1tbsp fish sauce
200g soft brown sugar
60ml balsamic vinegar
Salt and pepper to taste
1. Place the chopped tomatoes, chilli, garlic, ginger and fish sauce in a blender and process to form a puree. Place the puree in a saucepan with the remaining ingredients including the diced tomatoes.
2. Bring to the boil then reduce to a gentle simmer and cook until thick, about 30 minutes. Stir occasionally during cooking. Once thick allow the jam to cool.
3. To serve spoon a little of the jam on top of each oat cake and top with a piece of smoked mackerel.
Chocolate oat lime tart (serves 10)
2tbsp raw cacao powder
150g gluten free oat cakes
100g soft pitted dates
2tbsp melted coconut butter
1tbsp vanilla extract
2 ripe avocados
Zest and juice of 2 limes
40g raw cacao powder
140g honey, sweet freedom or agave nectar
100g coconut butter, melted
Grated lime zest to decorate
Berries to serve, optional
1. In food processor, process the oats with the cacao powder until very fine. Add the dates, coconut butter, vanilla and cinnamon and process to combine.
2. Grease a spring form 20cm / 8 inch cake tin. Press the crust into the pan to form a base.
3. In a high speed blender or food processor place all the filling ingredients and process until thick and creamy. Pour over the base and place in the fridge for 2-3 hours until firm.
4. Scatter over a little grated lime zest to decorate
5. Cut into slices and accompany with some fresh berries to serve.