Peanut Butter No-Bake Cookies

Ingredients

  • 3 cups (9oz/255g) oat flour
  • 1/2 teaspoon salt
  • 3/4 cup (6oz/170g) peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 cup (5oz/142g) honey
  • 3/4 cup (41/2oz/128g) chocolate, melted

Directions

  1. Line a cookie sheet with parchment paper, set aside.
    In a large microwave-safe bowl melt together the peanut butter and honey, this should take roughly 1 minute. Add the vanilla and whisk until evenly combined and smooth.
  2. Next add the oat flour and salt and mix until a sticky dough is formed. (If your dough is too wet or dry add in more oat flour or more milk until you get stoppable dough)
  3. Using a cookie scoop or a tablespoon measure scoop 2 tablespoons of the dough into your hand and roll into a ball. Gently press the ball of dough between your palms to form a flat disc about 1/2 inch thick.
  4. Place the cookie onto the lined cookie sheet and repeat the process until all of the dough has been used.
  5. Using a fork press into the top of the cookie to form that classic peanut butter crosshatch pattern.
  6. Place in the fridge to set for 10-20 minutes while preparing the chocolate.
  7. In a medium microwave-safe bowl melt the chocolate in 30-second increments until fully melted, this should take 1 1/2 to 2 minutes.
  8. Once the cookies have set, dip 1/2 of each in the melted chocolate then return to the lined baking sheet to allow the chocolate to set. Once the chocolate has set enjoy!
  9. These can be kept covered and stored in the fridge for up to 10 days.

Pecan-Caramel Crunch Ice Cream

Ingredients

  • 3/4 cup quick-cooking oats
  • 1 cup chopped pecans
  • 1/4 cup all-purpose flour
  • 1/4 cup firmly packed DOMINO Light Brown Sugar
  • 1/4 cup butter, melted
  • 2 cups firmly packed DOMINO Light Brown Sugar
  • 3 cups milk 1 (12-ounce) can evaporated milk
  • 1/2 teaspoon salt
  • 4 egg yolks
  • 4 cups whipping cream
  • 1 (14-ounce) can sweetened condensed milk
  • 2 tablespoons vanilla extract
  • 1 (20-ounce) bottle caramel topping
  • Garnishes: oat mix and waffle cone pieces

Jam Bars

Ingredients

  • 1/2 cup/110g unsalted butter or coconut oil, at room temperature
  • 1/3 cup/85g almond butter
  • 2 Tbsp brown rice syrup or maple syrup
  • 1 1/2 cups/150g rolled oats
  • 1 cup/120g almond flour
  • 1 cup/120g oat flour
  • 6 Tbsp/90g granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp sea salt, plus one pinch
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/2 tsp ground cinnamon
  • 1 cup plus 2 Tbsp/340g jam
  • 1 tsp lemon juice
  • Pinch of sea salt

Oatmeal Cookies

Ingredients

  • 1 c. unsalted buter, softened
  • 1 c. brown sugar
  • 1/2 c. granulated sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 1/4 c. all-purpose flour
  • 1 3/4 c. rolled oats
  • 1 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. kosher salt
MIX-INS
  • Raisins
  • White chocolate chips
  • Dried cranberries
  • Cookie icing

Directions

  1. Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
  2. In a large mixing bowl, combine butter, granulated sugar and brown sugar. Beat with hand mixer until light and fluffy.
  3. Add eggs and vanilla and mix until evenly combined. Add flour, oats, baking powder, cinnamon and salt and stir until just combined.
  4. Fold in desired mix-ins. Scoop tablespoon-sized balls of dough and place on baking sheets, about 2” apart. Bake until golden brown, about 10-15 minutes. Let cool on wire racks then top as desired.

Fruit & Spice Soda Bread

Ingredients

  • 100g rolled porridge oat
  • 25g butter, diced
  • 200g plain flour
  • 200g plain wholemeal flour, plus extra for dusting
  • 100g caster sugar
  • 1 tsp bicarbonate of soda
  • 1½ tsp mixed spice
  • 50g raisin
  • 50g sultana
  • 50g stoned date, finely chopped
  • 3 tbsp mixed peel
  • 450ml buttermilk
  • 3-4 tbsp demerara sugar

Vegan Apple Crumble

Ingredients

For the filling
  • 575g Bramley apple(3 medium apples), peeled, cored and sliced to 1 cm thick
  • 2 tbsp golden caster sugar
For the crumble
  • 175g plain flour
  • 110g golden caster sugar
  • 110g dairy-free spread (we used Vitalite dairy-free spread)
  • 1 tbsp rolled oats
  • 1 tbsp demerara sugar
  • Oat-based vegan cream or custard, to serve

Directions

  1. Heat the oven to 190C/170 fan/gas 5. Toss the apples with 2 tbsp golden caster sugar and put in a 23cm round baking dish at least 5cm deep, or a 20cm square dish. Flatten down with your hand.
  2. For the crumble topping, mix the flour and sugar in a bowl with a good pinch of salt. Rub the dairy-free spread in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface – rub these in too.
  3. Pour the crumble mix over the apples to form a pile in the centre, then use a fork to even out. Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish. Sprinkle the oats and demerara sugar over evenly.
  4. Place on a baking tray and put in the oven for 35-40 mins, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 mins before serving.