Cranachan

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No Scottish experience is complete without reading the Outlander series by Diana Gabaldon, above pictures with the main characters Claire & Jamie.  / La série Outlander par Diana Gabaldon est vraiment une partie intégrale à l’expérience écossaise (figurant ci-haut, avec les personnages principaux, Claire & Jamie). 
As I spent a good part of my life in the UK (more specifically Scotland and England), I had the chance to taste many different dishes. Before you ask, no I never tried haggis, nor did I ever wanted to. First I already was vegetarian back then and second, the idea of it makes me feel queasy. I however promise to create a veggie version very soon.
I have always enjoyed veganizing delicious treats that were available over there and this Scottish one is definitely one of my favorites. It’s very easy to make and it’s such a beautiful dessert to serve to your guests. You definitely should try it for Hogmanay!
 
For 6 portions
Ingredients: 
  • 1 cup oatmeal
  • 4 cups of vegan whipped cream from coconut (I use the So Delicious Coco Whip and I needed 2 tubs for this recipe)
  • 2 cups fresh raspberries (if using frozen, defrost them in the fridge first)
  • ½ cup maple syrup (you can also use agave nectar or honey, if the latter is part of your diet). Note: if you use honey or agave nectar, I recommend mixing it with the whipped cream before layering it all.
  • ½ cup whisky
 
Preparation:
  1. Preheat oven at 350 degrees F.
  2. Toast the oatmeal in the oven for 10 minutes, until lightly browned.
  3. Place the raspberries, whipped cream and toasted oatmeal in layers (in that order) in medium size clear individual glasses. Note: if you use honey or agave nectar instead of maple syrup, I recommend mixing it with the whipped cream before layering it all.
  4. Finish by topping with a raspberry and adding 2 tbs of whisky and 2 tbs of maple syrup. Sprinkle some toasted oat on top.
  5. Keep refrigerated. Can be kept up to 5 days.

Happy New Year! 

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 Puisque j’ai passé une bonne partie de ma vie au Royaume-Uni (plus spécifiquement l’Écosse et l’Angleterre), j’ai eu la chance de déguster plusieurs plats différents. Avant que vous ne me posiez la question, non je n’ai jamais mange de haggis et j’en ai jamais eu envie. Premièrement, j’étais déjà végétarienne à l’époque et deuxièmement, juste penser aux ingrédients me donne la nausée. Je promets d’en créer une version végé bientôt par contre!
 
J’ai toujours eu bien du plaisir à véganiser les desserts et celui-ci, spécialité écossaise, est l’un de mes préférés. Il est bien facile à faire et tellement joli à servir à vos invités. Vous devriez définitivement l’essayer pour la Hogmanay!
 
Pour 6 portions
Ingrédients: 
  • 1 tasse flocon d’avoine
  • 4 tasses crème fouettée à base de lait de noix de coco (j’utilise la marque So Delicious Coco Whip. Deux pots sont necessaries)
  • 2 tasses frambroise fraîches) si congelées, laisser fonder dans le frigo avant de préparer le dessert)
  • ½ tasse sirop d’érable (il est aussi possible d’utiliser du nectar d’agave ou bien du miel si cela fait partie de votre diète)
  • ½ tasse whisky
 
Préparation: 
  1. Préchauffer le four à 350 degrés F.
  2. Faire griller les flocons d’avoine pendant 10 minutes, jusqu’à ce qu’ils soient légèrement rôti.
  3. Mettre les framboises, crème fouettée et des flocons d’avoine grilles en étage (dans cet ordre), dans des verres individuels de grosseur moyenne et transparents. NOTE: si vous choisissez le miel ou le nectar d’agave au lieu du sirop d’érable, je recommande de l’incorporer à la crème fouettée avant de faire les étages.
  4. Terminer par y deposer une seule framboise et ajouter 2 tbs de sirop d’érable et 2 tbs de whisky. Saupoudrer quelques flocons d’avoine sur le dessus.
  5. Garder au réfrigérateur. Se conserve jusqu’à 5 jours.

Bonne Année 2017!

I’m linking this to the amazing Healthy Vegan Fridays, hosted by the lovely Kimmy @ Rock My Vegan Socks and Mary Ellen @ V Nutrition & Wellness.

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10 Comments on “Cranachan

  1. I still need to get into read Outlander! You told me about the books a while ago and I haven’t got the chance yet. Hopefully after I finish school next fall (if not before!).

    I love the idea of this dish. It looks delicious! And I’m excited about your veggie haggis. They had it at the EPCOT food and wine fest at Disney a few years ago but I was scared to try it. I’ll totally try yours though girl, I trust you!

    Like

    • You definitely must read the Outlander series! It’s such an amazing adventure… I can’t wait to hear about what you think of it!

      Haha. Thank you for your trust! It’s a pretty big challenge as haggis is a dish I always stayed away from, even before I became vegetarian. I’m excited to give it a try though!

      Like

    • I’ve had it for breakfast before… Without the whisky though. Haha

      Honestly, it’s such a quick dessert to prepare! It takes a bit longer if you make your own coconut whipped cream but still fairly easy. 😊

      Like

  2. Pingback: Healthy Vegan Fridays #133 - VNutrition

  3. Pingback: Healthy Vegan Friday #133 |

  4. We tried this recipe and it was super easy to prepare and delicious. A taste of Scotland in our home! Thanks so much for posting this. Wonderful!

    Like

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