Oatly Flourless Chocolate cake

FreeFrom recipes from Oatly

Click here for more information on Oatly

Click on the name of the recipe to go to it.

Oatly Courgette and mint flan

Oatly Spicy Vegetable Cobbler

Oatly Ham and Potato Bake

Oatly Coconut Rice pudding

Oatly Flourless Chocolate Cake

Oatly Courgette and mint flan

A light and fresh tasting dish.
Serves 4

500g courgettes
1 tsp salt
5 spring onions, trimmed and finely chopped
2 tsp olive oil
3 large egg yolks
250ml carton Oatly Organic Dairy-Free Alternative to Cream
2 tbsp freshly chopped mint

1. Coarsely grate the courgettes into a colander, sprinkle over the salt and leave to drain for 30 minutes. With your hands, squeeze as much excess water from them as possible placing them on double thickness of kitchen paper to absorb any further excess water. 
2. Pre-heat the oven to 170ºC/gas mark 3.  Lightly grease the inside of four ramekin dishes with a little of the oil. Heat the remainder in a large non-stick pan, add the spring onions and courgettes and toss together over a high heat for 2 minutes. Remove from the heat, place a little of the mixture in the base of each ramekin, just to cover the base.
3. In a large bowl, beat the egg yolks with Oatly cream, add the rest of the courgettes and mint and season with a little black pepper and fold together.
4. Spoon into the dishes, place on a baking tray then put into the oven to bake for about 30 minutes.
5. Remove and allow to cool. Refrigerate until needed.  Run a knife around the edge of each flan and turn out onto a plate. Serve with a little green salad to garnish.

Preparation time: 40 minutes
Cooking time: 30 minutes

Nutritional analysis per portion: 
185 calories
Protein: 5.1g
Carbohydrate 6.2g (of which sugars 4.3g)
Total Fat: 15.2g (of which saturates 3.4g)
Fibre: 1.2g
Salt: 0.1g

Oatly Spicy Vegetable cobbler

A perfect midweek meal which is filling and tasty: this dish will help to contribute three servings of vegetables to your five a day as well as being a good source of fibre. Adding squash into this dish makes it colourful and helps increase your intake of antioxidants.

Serves 4
Preparation time: 15 minutes
Cooking time: 30 minutes
Cost per portion: 82p

500g butternut squash, peeled
2 tbsp olive oil
1 medium onion, chopped
4 sticks celery, thickly sliced
2 cloves garlic, crushed (alternatively, use garlic purée)
400g can chopped tomatoes
200ml vegetable stock
2 tbsp jalapeño tomato relish or tomato and chilli chutney
400g can butter beans in water, drained

Cobbler Topping:

75g sunflower spread
200g self-raising flour
Pinch salt
2 tsp mixed dried herbs
175ml Oatly Organic or Enriched Oat drink

1. Heat the oven to 200ºC/180ºC fan/gas 6. Cut the butternut squash into 2.5cm/1” chunks, put into a roasting tin, add half of the oil and toss until all the pieces are coated with oil.  Season, then roast for 25 minutes.
2. To make topping, rub the sunflower spread into the flour, stir in the herbs and a pinch salt then add the Oatly, gently mix together. Place 8 spoonfuls on a greased baking tray and bake for 15 minutes at the same time the butternut squash is cooking.
3. Meanwhile, heat the remaining oil in a frying pan, add the onion and cook a few minutes to soften. Stir in the celery and garlic and cook a further 2-3 minutes. Add the tomatoes and stock, bring to simmer, cover and cook uncovered for 15 minutes.  Add the relish or chutney and butter beans, season if needed. Stir in the butternut squash and heat together for 3-4 minutes, served topped with the herby topping.

Nutritional information per portion:

516 Cals
13.7g Protein
 20.5g Fat of which 3.5g saturated fat
71.3g Carbohydrate of which 17g sugar
 9.4g Fibre
2.3g Salt

Oatly Potato and Ham Bake

Serves 4
Preparation time: 10 minutes
Cooking time: 30 minutes
Cost per portion: approx £1.25p

750ml Oatly Enriched or Organic oat drink
2 bay leaves
500g small new potatoes
300g runner beans, trimmed
200g cooked ham, diced
30g polyunsaturated spread
50g plain flour
1 tsp vegetable stock powder
1 tsp Dijon mustard
2 tbsp snipped chives
90g half fat mature cheddar cheese

• Put the Oatly into a pan, add the bay leaves and bring to simmer. Turn off the heat and allow to stand.
• Cut the potatoes in half or quarters depending on their size, cut the beans into 2cm slices, slightly on the diagonal. Bring a large pan of water to the boil, add the potatoes and cook 5 minutes, add the beans and cook for a further 2-3 minutes, by which time the potatoes will be just tender, test with the point of a knife. Drain and tip into an ovenproof dish scatter over the ham. Heat the oven to 200°C (180°Cfan) gas 6.
• To make the sauce remove the bay leaves from the Oatly, add the spread, flour and stock powder, bring to the boil, whisking all the time until the sauce is thickened and smooth.  Reduce to simmer for 1 minute then add the mustard and 50g of the cheese.  Stir until smooth again and season if needed, add the chives and pour over the potatoes and beans. Scatter over the remaining cheese and bake in the oven for 20-25 minutes until golden on top.

Tip: if preferred, instead of the ham, cook 200 g bacon lardons gently in a non-stick pan in their own fat until golden, drain on kitchen paper. For economy, use canned ham or look on deli counter for an end piece of ham to cut up.

Nutritional information per serving:

404 kcals (20% GDA)
11.8g sugar (13% GDA)
15.3g fat (22% GDA)
4.7g saturated fat (24% GDA)
2.9g salt (48% GDA)

Oatly Coconut Rice Pudding

This delicious recipe can be served hot or cold. If fresh mangoes are not available, use canned slices.

Serves 6
Preparation time: 5 minutes
Cooking time: 25-30 minutes
Cost for recipe: £1.95p

600ml Oatly Enriched or Organic oat drink
250g carton Oatly Organic Dairy-Free Alternative to Cream
150g pudding rice or Arborio rice
25g desiccated coconut
½ tsp vanilla extract
50g sugar
1 small fresh mango, peeled, sliced or diced

1. Pour the Oatly into a large pan, add the creamed coconut into the pan and bring to simmer. Reduce the heat and add the rice, desiccated coconut, stirring from time to time,  simmer uncovered for  25-30 minutes or until the rice is cooked .
2. Remove from the heat and stir in the vanilla and sugar. Spoon into dishes and top with sliced or diced mango. Scatter over toasted coconut if liked.

Variation: To serve cold – allow to cool then stir in 4-6 tbsp Oatly oat drink. Spoon into small dishes and chill.  Top with mango just before serving. Cold rice pudding will keep for two days in the fridge.

Nutritional information per serving:

Oatly Flourless Chocolate Cake

A fabulous chocolate cake, light and luxurious, this is best eaten when just cooled. It will keep a day if you can resist eating it all! Scatter over fresh raspberries if wished and serve with extra Oatly Organic Dairy-Free Alternative to Cream.

Serves 8
Preparation time 15 minutes
Cooking time 30 minutes
Cost per portion: 76p

150g plain chocolate, 70%
100g unsalted butter
5 tbsp Oatly Organic Dairy-Free Alternative to Cream
3 large eggs, separated
100g caster sugar
100g ground almonds

Glaze:
50g plain chocolate, 70%
100ml Oatly Organic Dairy-Free Alternative to Cream

• Preheat the oven to 180°C/160°Cfan/gas4.  Grease a 20cm spring from cake tin and line the base with baking paper.
• Break the chocolate into a large bowl, add the butter and set over a pan of simmering water.  Allow to melt, remove from the heat and stir until smooth.
• In another bowl, whisk the egg yolks, sugar and Oatly alternative to cream until light and creamy.  Fold into the chocolate with the ground almonds. Finally whisk the egg whites until stiff then fold into the mixture.
• Turn into the cake tin, gently level than bake for 30 minutes.  Remove from the oven and allow to cool for 10 minutes before removing the side.
• To make the glaze, gently heat he chocolate and Oatly cream in a small pan until

the chocolate has just melted.  Stir until smooth then allow to cool for 20-30 minutes.

• Pour over the cake and spread evenly, set aside to just set before serving.

Nutritional information per portion:

434 Cals
9.2g Protein
33gFat of which 14.3g saturated fat
24.1g Carbohydrate of which 21g sugar
3.9g Fibre
0 Salt

Click here for more manufacturers' recipes