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recipes
  • White chocolate and raspberry cheesecake

    400-600g white chocolate, broken into pieces
    65g butter
    ½ vanilla pod
    500g cream cheese
    50g caster sugar
    180ml whipping cream
    1 punnet raspberries
    (For the Base)
    100g Bodymatter Oat Crunch
    1tbsp Butter

    tell me how +/-

     

    Place the chocolate, butter and vanilla pod in a heatproof bowl set over a pan of simmering water until melted. Allow to cool slightly.

    In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency.

    Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture. Gently stir in the raspberries, being careful not to release the juice.

    To make the base, place your Oat Crunch under a kitchen towel and hammer with a rolling pin. Then place into a clean bowl and rub in the butter until it reaches a sticky texture. Place the Oat Crunch base at the bottom of a circular shaped dish. Spoon the mixture on top of the granola base and place in the fridge to set for 8-24 hours.

  • Apple crumble

    4 large cooking apples, peeled, cored and cut into big chunks
    1 tbsp water
    3 tbsp sugar

    (For the Crumble)
    100g Bodymatter Oat Crunch

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    Preheat the oven to 180C/gas4

    Put the apple chunks, water and sugar into a saucepan over a low heat and cook until the apples are soft and mushy; this should take about 10 minutes. While cooking, stir every minute or so to prevent sticking. Taste and add more sugar if needs be.

    Transfer the apple pulp into individual bowls or one big pie dish and allow to cool slightly.

    To make the crumble, just sprinkle your Oat Crunch on top of the apple Serve warm with whipped cream or vanilla ice cream.

  • Oat crunch berry ripple ice cream

    50g Bodymatter Oat Crunch
    1 pt carton Whipping Cream
    400g Condensed Milk
    1tbsp Vanilla Extract
    400g (14oz) fresh or frozen berries
    Juice 1 lemon
    55g (2oz) caster sugar

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    Add the condensed milk and vanilla extract to your whipping cream and whip together until fluffy and smooth. Then pour into a clean Tupperware and sprinkle on the Bodymatter Oat Crunch. Either leave it sprinkled on top or stir in the oaty clusters depending on how you like your ice cream. Freeze for 3-4 hours or over night. And then enjoy!

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