The Oat Blog

No-bake cheesecake in a glass

Impress your guests with this no-bake cheesecake glass. It's simple to make and a tasty treat that won't have you sweating over the oven.

Ingredients:

Strawberry-rhubarb component:
170 g  rhubarb
170 g  strawberries
110 g   jam sugar
1 tbsp  lemon juice

mascarpone cream:
3 dl     cream
250 g  mascarpone cheese
1/2 dl  confectioners' sugar


In addition:
500 g  fresh strawberries
2 pts   Provena Gluten free oat-syrup snack biscuit

Instructions: 

Peel and chop the rhubarb. Remove the tops from the strawberries and cut them in half.

Bring a pot of water to boil. Add rhubarb, jam sugar, and lemon juice. Cook with mild heat while mixing for about 8 minutes.

Add strawberries and continue cooking for a few minutes. Stir well, remove the foam and pour it into a clean jar. Let cool.

Whip the cream, powdered sugar, and mascarpone.

Slice strawberries.

Finely chop the biscuits in a blender or a food processor.

Place the chopped biscuits, mulberry, strawberry and mascarpone into layers.

Enjoy!


Helpot reseptit kevään ja kesän juhliin

Maistuvat herkut kauden raaka-aineista kruunaavat aurinkoisen juhlan. Kokosimme yhteen muutamat reseptit, joilla onnistut varmasti. Valitse voileipäkakun päälle suosikkimakujasi ja koristele jälkiruoat rennosti värikkäillä hedelmillä ja marjoilla. Tarjoa luomuksesi kauniista astioista ja hurmaa vieraasi!


Helpot keväiset leivokset

Alle 60 min
(6-8:lle)

Ainekset:

2 ps Sunnuntai Kakku- ja Muffinssimixiä
2 dl Sunnuntai Juokseva Rypsiöljyvalmistetta
4 dl vettä


Täyte:

2 dl kuohukermaa
200 g vaniljanmakuista rahkaa
2-3 rkl sokeria
2-3 kiiviä
1 l tuoreita mansikoita

Koristeluun:

marjoja ja sitruunamelissan lehtiä


Ohje:

1. Laita uuni lämpenemään 200 asteeseen.
2. Lisää MIX-aineksiin Sunnuntai Juokseva ja vesi. Sekoita taikina tasaiseksi.
3. Kaada taikina uunipellille (30x40 cm) leivinpaperin päälle. Paista uunin keskitasolla noin 15 minuuttia.
4. Vedä kypsä torttupohja leivinpaperin avulla kuumalta pelliltä leivinpaperin päälle työpöydälle jäähtymään.
5. Vatkaa kerma vaahdoksi. Lisää rahka ja sokeri. Vatkaa tasaiseksi.
6. Kuori ja viipaloi kiivit. Viipaloi mansikat.
7. Leikkaa torttupohja keskeltä kahtia. Nosta toinen puoli tarjoiluvadille. Levitä päälle puolet vaniljavaahdosta. Ripottele pinnalle kiivit ja puolet mansikoista.
8. Nosta toinen levy täytteen päälle. Levitä päälle loput vaniljavaahdosta. Koristele marjoilla ja sitruunamelissan lehdillä.

 

Gluteeniton kinkkuvoileipäkakku

(6-8:lle)
Gluteeniton, munaton




Ainekset:

250 g Provena Viipaloitua Kauraleipää
250 g Provena Tummaa Viipaloitua Kauraleipää
Kostutus:
1 1/2 dl maitoa
Täyte:
300 g savupalvikinkkua
200 g maustamatonta tuorejuustoa
1/2 punainen paprika
5 g ruohosipulia
1 tl Dijon sinappia
2 rkl kurkkusalaattia
1-1 1/2 tl piparjuuritahnaa
1/2 tl suolaa
mustapippuria, sokeria
Kuorrutus:
200 g smetanaa
70 g maustamatonta tuorejuustoa


Ohje:

Vuoraa vuoka (22 cm) kelmulla, niin että kelmu jää reilusti reunojen yli.
Leikkaa leivistä reunat pois.
Vuoraa vuoan pohja kokonaan leipäpaloilla ja kostuta maidolla noin 3/4 dl.
Valmista täyte: Jauha kinkku ja tuorejuusto hienoksi massaksi sauvasekoittimella tai yleiskoneella.
Siirrä massa toiseen astiaan. Sekoita joukkoon paprikakuutiot, hienonnettu ruohosipuli, sinappi, kurkkusalaatti, piparjuuritahna ja mausteet. Sekoita hyvin ja tarkista maku.
Levitä täyte kostutettujen leipäpalojen päälle.
Laita päälle toinen leipäkerros ja kostuta lopulla maidolla.
Peittele hyvin kelmulla ja anna vetäytyä kylmässä seuraavaan päivään.
Poista kakun päältä kelmu.
Vaahdota smetana ja tuorejuusto. Levitä kuorrutus kakun päälle ja sivuille.
Koristele haluamallasi tavalla.


Teresan raparperigalette

Yli 60 min
(12 palaa)

Ainekset:

Pohja:

1 dl mantelijauhetta
1 1/2 dl Provena Gluteeniton Täysjyväkaurajauho
1/2 dl sokeria
ripaus suolaa
100 g Sunnuntai+Voi rasvaseoslevitettä

Täyte:

noin 300 g raparperia
1 rkl perunajauhoja
1/2 dl sokeria
1/2 tl kardemummaa

Viimeistelyyn:

tomusokeria


Ohje:

Mittaa kaikki taikinan ainekset tehosekoittimeen tai monitoimikoneeseen ja anna koneen sekoittaa taikina tasaiseksi murumaiseksi seokseksi.
Pyöräytä taikina palloksi, kääri se kelmuun ja laita jääkaappiin lepäämään noin 10 minuutiksi.
Kuori raparperin varret tarvittaessa ja viipaloi ne. Sekoita viipaleiden joukkoon perunajauhot, sokeri ja kardemumma.
Ota taikina jääkaapista ja nosta se leivinpaperilla peitetylle uunipellille. Litistä palloa hieman ja kauli se sitten pyöreäksi n. 0,5 cm paksuksi levyksi (halkaisija n. 23 cm).
Kaada raparperit taikinalevyn keskelle ja jätä reunoille n. 5 cm tilaa. Käännä reunat täytteen päälle niin, että raparperit jäävät vielä keskeltä näkyviin.
Paista galettea 200-asteisessa uunissa 35-40 minuuttia.
Jäähdytä ja viimeistele tomusokerilla. Tarjoile vaniljajäätelön tai –kastikkeen kera.


Overnight berry oats




Ingredients

1/2 cup of oats

1/2 cup plant-based milk

1/2 cup plant-based yoghurt

1 tbsp chia seeds

2 tsp lingonberry powder or any other berry powder for nutrients. Try mixing two flavours too. 

Liquid stevia drops to taste (optional) 

Toppings such as banana, blueberries, quinoa pops, coconut chips, more berry powder (suggest cranberry powder) ....

 

Instructions

1. Mix all dry and wet ingredients in a bowl or jar and leave covered in the fridge overnight. 

2. The next morning, mix the overnight oats with more berry powder, add toppings and enjoy!

 

We are giving away a box full of lovely Arctic Power Berries powders and gluten-free Provena products! Arctic Power Berries are 100% pure berry powders from Finland. All you have to do is subscribe to our newsletter. We will draw one lucky subscriber to win a box containing 11 different Provena products and 4 different Arctic Power Berries tubes. Take part https://www.oatletstore.com/pages/win-a-box-full-of-provena-and-arctic-power-berries-products

Recipe by: Arctic Power Berries


Delicious Gluten-Free Recipes

Strawberry-banana Smoothie

Under 30 min ( for 2 )

INGREDIENTS:

250ml milk or apple juice
200g strawberries
1 banana
75g Provena Gluten Free Jumbo Oats
1 tbsp Sugar

RECIPE :

1. Put all the ingredients in a deep bowl. Process with a handheld blender or food processor.
2. Pour into glasses. Serve as a snack of a healthy breakfast beverage.


Oaty crepes



Under 60 min ( makes 20 )

INGREDIENTS:

500ml milk
250g Provena Gluten Free Wholegrain Oatflour
2 eggs
25ml liquid margarine
0.5 tsp salt

FOR FRYING:

liquid margarine

RECIPE :

1. Beat the flour into the milk. Add the salt. Let it rise for around 15 minutes.
2. Add eggs and liquid margarine.
3. Fry small pancakes in a frying pan or blini pan.
Serve with jam.

Oaty apple crumble

Under 60 min

INGREDIENTS :

4-5 apples
3 tbsp brown sugar
1 tsp cinnamon

TOPPING:

100 g margarine
0,5 dl sugar
1 tsp vanillin sugar
3 dl Provena Gluten-free Jumbo Oats

RECIPE :

1. Preheat the oven to 225 degrees.
2. Peel the apples and slice them into thin wedges (1 l)
3. Spread the apple wedges in a low, greased pan and sprinkle the brown sugar and cinnamon on top.
4. Mix the soft margarine, sugar, vanillin sugar and oats into a crumble.
5. Spread the crumble on top of the apple wedges.
6. Bake on the middle shelf of the oven for 15–20 minutes. Serve the crumble with ice cream or vanilla sauce.


The trendy porridge - 3 delicious porridge recipes

If you think oatmeal is boring, think again. The iconic breakfast classic is hotter than ever. Our social media feeds are full of porridge bowls, each more beautiful than the other and blogs are brimming with delicious porridge recipes. There are even cookbooks dedicated to porridge!

We here at the Oatlet Store are big fans of the porridge trend, of course. It would a shame if we didn't contribute by sharing our favorite porridge recipes. So here's three of them:

 

1. Sweet potato oat porridge

 

 

Porridge:

  • ½ cup pureed sweet potato (about 1 small sweet potato)
  • 2 cups oat milk (or for example almond milk)
  • 1 ½ cup Provena Jumbo Oats
  • 1 teaspoon ceylon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon cardamom
  • A pinch sea salt

On top:

  • Crushed pecan nuts
  • Maple syrup (or organic local honey)
  • Ceylon cinnamon

Make the sweet potato puree: Peel the sweet potato and cut into small chunks. Steam until soft. Place the pieces into a blender and blend until smooth. Pour the oat milk and the sweet potato puree into a pot, bring up the heat and whip until well combined. Add spices and rolled oats. Cook for about 5 to 10 minutes, depending of the type of oats you use. Serve with crushed pecan nuts, cinnamon and maple syrup. Enjoy!

Recipe by: Vanelja


2. Blueberry overnight oats

 


  • 2 dl Provena Jumbo Oats
  • 2 dl cashew nuts or peanuts (unsalted)
  • 4 dl blueberries
  • 3 table spoons of dark cane sugar
  • 2 - 3 dl milk, sour milk or yoghurt

Mix the Jumbo Oats and crushed nuts in a bowl. Add blueberries, cane sugar and the liquid you chose. 
Mix and put into the fridge for a couple of hours or overnight.
You can also use for example oat or rice milk as liquid to make the porridge suitable for vegans.


3. Overnight oats with dates

 

  • 10 fresh dates
  • 1/4 tsp of cardamum
  • 1 tsp of cinnamon
  • 1 /2 tsp of vanilla
  • 1/2 dl of maple syrup
  • 1/4 dl of water
  • 2 dl of Provena Jumbo Oats
  • 1,5 dl of almonds

Fresh figs, blueberriers and pumpkin seeds on top 

Put dates, spices, maple syrup and water into a blender and mix until smooth. Measure Jumbo Oats and almond milk into a bowl. Add the date mixture and mix together. Divide the mixture into two separate bowls, cover and put into the fridge. Leave overnight. In the morning, decorate with berries, figs and pumpkin seeds. 

Recipe by: Jotainmaukasta.fi


Gluten-free pancake recipe

Delicious and gluten-free version of the classic American pancakes! Hero of the weekend breakfast table.


Ingredients
21/2 dl Provena Gluten Free Baking Flour with Oats
1 dl Provena Gluten Free Wholegrain Oat Flour
2 tsp baking powder
1 tbsp sugar
0,25 tsp salt
3,5 dl milk
2 eggs
3 tbsp oil


For frying
rapeseed oil


Recipe
Combine the flours, sugar, baking powder and salt.
In a bowl, beat the eggs, add the milk and oil. Whisk the flour and sugar mix into the liquid ingredients.
Let the batter rise for 10–15 minutes.
In a frying pan over medium heat, fry 10 cm diameter pancakes. Turn the pancakes when bubbles appear on their surface. Fry until golden brown. Serve with berries, jam or maple syrup.


Gluten-free Quiche Lorraine recipe

Try this gluten-free version of the classic Quiche Lorraine (ham pie).

Crust

100 g margarine
3 dl Provena 1kg gluteeniton kaurainen jauhoseos
1 dl grated cheese
1,5 dl water


Filling
0,5 red paprika
1 dl chopped leek
1 tbsp liquid margarine
150 g smoked ham, shredded
Topping:
2 dl sour cream
2 egg
1 dl low-fat cream
0,5 tsp salt
0,5 tsp ground black pepper

Topping
2 dl grated cheese


Recipe
Preheat the oven to 200 degrees. Pinch the soft margarine, flour and grated cheese until it forms a crumbly dough. Add water and mix until smooth. With floured hands, press the dough into the bottom and around the edges of a greased 26 cm pie dish.
Chop the leek and cube the bell pepper. Fry them in a pan with the liquid margarine. Slice the smoked ham. Spread the filling on top of the pie crust.
Mix together the cream, eggs, 1½ dl grated cheese and black pepper. Pour the mix over the filling. Sprinkle 1½ dl grated cheese on top.
Bake on the middle shelf of the oven for 35–40 minutes.


Gluten-free spinach and carrot pancakes

These savoury carrot and spinach pancakes are a quick and easy everyday dish. The traditional Finnish way is to enjoy these pancake with lingonberry jam. If you can't find lingonberry jam, potato salad is also a good option!

Ingredients
400 ml milk
200 ml Provena Gluten Free Wholegrain Oatflour
0,5 salt
1 carrot
50 g frozen spinach
2 egg
0,25 white pepper


For frying
rapeseed oil


Recipe
Beat the flour into the milk. Add the salt. Let the batter rise for about 15 minutes.
Finely grate the carrot. Defrost the spinach.
Add the eggs, vegetables and white pepper to the batter.
Fry small pancakes out of the dough in a blini pan.


Gluten-free oaty bread loaf

This oaty bread loaf is easy to make and gluten free.

Ingredients
350 ml water
1 salt
50 ml liquid margarine
1 dry yeast (11g)
450 g Provena Gluten Free Oat Bread Mix


Recipe
1. Warm the water to just above 42 degrees (a little warmer than your hand) and pour into a bowl. Mix the dry yeast into the flour mix. Add the yeast and flour, salt and fat to the water.

2. Beat the dough with an electric whisk; first slowly for around 30 seconds, afterwards at full power for around a minute.

3. Pour the dough into a greased 1 1/2 l loaf pan and let rise for 30 to 40 minutes. Preheat the oven to 225 degrees.

4. Bake on the bottom shelf of the oven for 25-30 minutes. Cover the bread with baking paper towards the end of the baking if the surface of the bread begins to darken too much.

If you want you can brush the risen bread with water or oil, or sprinkle Provena Gluten Free Jumbo Oats on top


Gluten-free Christmas Pudding

This fruity gluten-free Christmas Pudding makes your tongue water. And your tongue will water a while, because the pudding takes hours to make. We suggest you to be patient because the Christmas Pudding is worth waiting.

Christmas pudding

Ingredients:
125 g raisins
125 g sultanas
75 g dried cranberries
50 g mixed peel
100 g Provena Gluten Free Oat Bread Mix
100 g brown sugar
2 tsp mixed spice
100 g prunes
1 orange rind grated & juice
50 g oil
1 lemon rind grated & juice

Also required:
1 greaseproof paper
1 tin foil

Recipe:
1. Mix together the raisins, sultanas, dried cranberries, mixed peel, flour, sugar and mixed spice.
2. Chop the prunes and stir these into the bowl.
3. Mix in the oil, grated lemon and orange rinds & juices.
4. Stir well and leave to stand for at least 2 hours or overnight.
5. Grease the sides of a 1lt/2pt pudding basin then cut two circles of greaseproof paper the size of the top of the pudding basin and reserve these.
6. Stir the mixture again then press the mixture into the 1lt/2pt pudding basin.
7. Cover the top of the puddings with the greaseproof paper circles.
8. Spread tin foil over the top of the pudding basin tucking it in well around the outer rim.
9. Place the pudding basin in saucepan then fill with water until it is half way up basin.
10. Put the lid on the saucepan and boil for 5 hours.
11. Carefully remove the pudding and cool without removing the foil or greaseproof paper.
12. Store the pudding until required.
13. Before eating, remove and refresh the greaseproof paper and foil layers.
14. Place the pudding basin in saucepan then fill with water until it is half way up basin.
15. Steam for a further 2 hours.
16. Put a plate on top of the pudding basin and carefully invert the pudding.
17. Serve warm.

Temperature & cooking time:
Simmer on hob for 5 hours then for 2 hours


Gluten-free Cherry Cake

Gluten-free Cherry Cake is a gourmet dessert for Christmas coffee party, or any other moment when you want to indulge your guests. The recipe is for 12 servings and it takes more than an hour to bake this lovely cake.

Cherry Cake

Ingredients:
200 g margarine
3 dl sugar
4 egg
4 dl Provena Gluten Free Baking Flour with Oats
1,5 dl cacao powder
2 tsp baking powder
2 dl milk

To moisten:
1 dl cherry or berry juice

Filling and icing:
1-2 dl cherry jam
500 g fresh cherries
4 dl whipping cream
1 tsp vanillin sugar
1-2 tbsp sugar

For decorating:
grated and melted chocolate
fresh cherries

Recipe:
1. Preheat the oven to 175 degrees.
2. Grease and flour a 25 cm cake tin
3. Beat the margarine and white and brown sugars until fluffy. Add the eggs one at a time, beating constantly.
4. Mix together the dry ingredients and alternately add to the dough with the milk.
5. Pour the batter into the cake tin. Bake on the middle shelf of the oven for around 50–60 minutes.
6. Let the cake cool before turning out and cutting it into three layers.
7. Wash and halve the cherries and remove the stones. Save a few cherries whole for decoration.
8. Whip the cream. Flavour with sugar and vanillin sugar.
9. Moisten the cooled cake layers with cherry or berry juice. If you want, you can flavour the liquid used to moisten the cake by adding cherry liqueur. On the first layer, first spread half of the cherry jam, then half of the cherry halves and a third of the whipped cream. Fill the second layer in the same way. Place the top layer on top of the second layer. Let the cake set for a couple of hours in the refrigerator.
10. Spread the remaining cream over the cake. Decorate the cake with grated chocolate and fresh cherries dipped in chocolate.


Gluten-free Cherry-Almond Buns

Looking for a Christmas pastry which you can make many servings at a time? You can bake this gluten-free Cherry-Almond Bun on an oven plate and it takes only a little more than an hour to bake these lovely buns. 

Gluten-free Cherry-Almonf Buns

Ingredients:
2 1/2 dl milk
1 egg
1 dl sugar
1 tbsp cardamom
1/2 tsp salt
100 g margarine or
1 dl liquid margarine
1 bag dry yeast (11g)
4 dl Provena Gluten Free Baking Flour with Oats

For glazing:
egg

Topping:
tinned cherries, almonds

Recipe:

1. Warm the milk to +42- degrees Celsius (well above body temperature).
2. Add the egg, sugar, cardamom, salt and soft or liquid margarine to the milk. Mix the dry yeast into the flour mix and add to the dough. Mix the dough with a wooden spoon until smooth.
3. Turn out the dough into a greased, rectangular (about 30 x 20 cm) oven pan. Spread the dough evenly with floured hands, or with a spatula.
4. Let rise under a cloth in a warm, draftless place for about 30 minutes.
5. Preheat the oven to 200 degrees.
6. Glaze with egg and divide the dough into squares. Press a cherry half into to center of each square. Decorate with almonds.
7. Bake in the oven for about 20 minutes on the bottom self.


Gluten-free Cranberry-Oat Biscuits

Gluten-free Cranberry-Oat Biscuits are ideal Christmas present for your loved ones or an excellent serving with a cup of coffee or tea. You can bake 5 to 7 biscuits with the recipe and these lactose free biscuits can be baked without milk and eggs. Baking these delicious biscuits take a bit more than 60 minutes including preparations.

Gluten-free Cranberry Oatbiscuits

 Ingredients:

150 g lactose-free shortening
2 dl brown sugar
4 dl Provena Gluten Free Whole Grain Oat Flour
5 dl Provena Gluten-free Jumbo Oats
2 tsp baking powder
2 tsp vanilla sugar
1/2 tsp salt
1 dl pumpkin seeds
1 dl crushed almonds
1 1/2 dl dried cranberries
3/4 dl water

Recipe:
1. Mix together soft shortening, brown suger, wholegrain oat flour, oat flakes, baking powder, vanilla sugar and salt.
2. Add pumpkin seeds, crushed almonds, dried cranberries and water. Mix together well, and shape the dough into a sausage, with a diameter of around 5-7 cm.
3. Let the dough set for about 30 mins in the refrigerator.
4. Cut the dough into about 1 cm pieces, put on a baking sheet lined with baking paper, and pat them down a little.
5. Sprinkle oat flakes and cranberries on top.
6. Bake at 175 degrees celsius on the middle shelf on the oven for 10-15 min.

Subscribe to RSS feed for The Oat Blog