3 delicious recipes that will have you excited for autumn

Berrylicious Oats  

This creamy bowl of oats serves as a tasty treat on a chilly morning! Filled with sweet natural flavours such as cranberries, raspberries, and coconut, and with the nutritious addition of Linwoods Flax, Nuts & Q10, you get the  benefits of magnesium and selenium, both of which contribute to the normal function of the immune system. Enjoy!  

Preparation time – 5 minutes; Cooking time – 5 to 10 minutes

Servings – 1 

INGREDIENTS

• 50g rolled oats 
• 1 tbsp Linwoods Milled Flaxseed with almonds, brazil nuts, walnuts and co-enzyme 10
• 2 tsp maple syrup
• ¼ tsp beet powder
• 1 tsp freeze dried cranberry powder (optional)
• 250ml oat milk

For the topping

• ½ mug frozen raspberries
• Coconut flakes, peanut butter, cacao nibs, raspberries and rose petals to serve

METHOD

1. Add all ingredients except for the raspberries to a pot over a medium heat. Bring to a boil. Simmer and cook for five to ten minutes; until they reach your desired consistency.
2. Stir in frozen raspberries and allow to heat through and melt into the oats.
3. Serve topped with fresh or frozen thawed raspberries, coconut flakes, a mighty dollop of peanut butter and a sprinkling of rose petals if you’re feeling fancy.

Southwest Chopped Salad with Hemp Ranch 

Hemp is a winter salad must have! It provides a lovely nutty taste and is rich in nutrients. A 20g serving of hemp seed will give you 33% of your RDA for magnesium and 3mg iron. Shelled hemp also provides 18% of your recommended intake of zinc in one single 20g serving, all of which helps support the normal function of the immune system. It is also a good source of omega 3 and high in plant protein, so, all in all, an excellent addition to a vegan or vegetarian diet!  

Preparation time – 15 minutes; Cooking time – 30 minutes

Servings – 2 to 4  

INGREDIENTS

For the dressing

• ½ cup  (70g) Linwoods Health Foods Hemp Seeds 
• 1/3 cup oat or almond milk
• 2 tsp lemon juice
• 1 tsp dried dill
• ½ tsp onion powder 
• ½ tsp garlic powder
• ½ tsp salt 

For the salad

• 1 large or 2 medium sweet potatoes, diced, skin on
• 1 tbsp olive oil 
• 1 can of black eyed peas or black beans, drained and rinsed well
• 1 cup of cherry or baby plum tomatoes, sliced
• 1 small head of romaine lettuce chopped
• 2 baby corn on the cobs, cooked, or ½ a cup of cooked corn
• 1 avocado peeled and diced
• 1 whole jarred roasted red pepper, sliced
• Fresh coriander to serve and some more Linwoods Hemp Seeds

METHOD

1. Preheat your oven to 180°C (350°F).
2. Place sweet potato on a baking tray, drizzle with oil, season with salt, and roast for 30 minutes. You can also save time by cooking the bite size pieces in an air fryer for 15 minutes.
3. Blend together all dressing ingredients in a high speed blender until smooth. Can be made in advance and stored in the fridge in a sealed container for four to five days.
4. Assemble salads with lettuce, corn removed from the cob, diced avocado, tomato, roasted red pepper and roasted sweet potato chunks. Add dollops of the thick and creamy ranch dressing, a little sprinkling of hemp seeds and coriander to serve. 

Pumpkin Streusel Cake 

Living in Ireland, most of us are at risk of low vitamin D levels, so it is recommended that we supplement vitamin D3 between October and May. Using Linwoods Flaxseed with Vitamin D and Biocultures in your daily diet can help to keep you topped up as the sunshine fades. Providing 100% of our RDA for vitamin D in a 20g serving, this product is packed with probiotic cultures that may help support healthy digestion and immune health. Here we’ve weaved it into a tasty cake to use up all those pumpkins post October.  

Preparation time – 15 minutes; Cooking time – 35 to 40 minutes

Servings – 12 to 16  

INGREDIENTS

For the cake

• 2 tbsp Linwoods Flaxseed with Vitamin D + 5 tbsp water
• 240g pumpkin puree
• 80ml light tasting olive oil
• 120ml oat milk
• 220g plain flour
• 150g coconut sugar or soft brown  sugar
• 1.5 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground ginger
• ¼ tsp ground nutmeg
• Pinch of salt

For the topping

• 50g chopped pecans 
• 40g plain flour
• 40g vegan butter, melted
• 40g coconut sugar or soft brown sugar 

METHOD

1. Preheat your oven to 180°C (350°F).
2. Line an 8-inch square tin with baking paper (a 9-inch will work fine for a flatter cake).
3. Whisk together the water and flax in a small bowl and set to one side for  five minutes.
4. Meanwhile, whisk together the pumpkin puree, oil, oat milk and sugar in a large bowl.
5. Once combined, stir in the flax, eggs and then, sieve in the flour, spices, baking powder, soda and salt. Fold to combine and give it one quick whisk to remove any lumps.
6. Place mixture into the prepared tin and spread evenly using a spatula or back of a spoon.
7. Mix together the flour, butter and sugar for the topping to form a paste. Stir in the chopped pecans. Crumble the mixture all over the top.
8. Bake the cake for 35 to 40 minutes; until a toothpick comes out clean.
9. Slice and store in the fridge for up to four days in a sealed container. Serve at room temperature.