\nFor over 230 years, the Flahavan\u2019s family have been milling locally grown oats in Kilmacthomas, Ireland. Throughout this time, seven generations have perfected the process, resulting in the deliciously creamy oats that best enjoyed the way they were intended \u2013 with no added nasties.
\nNaturally low in salt and saturated fat, the award-winning Flahavan’s range of wholegrain oats is a fantastic source of fibre, helping to provide a slow-release energy that will keep Flahavan\u2019s fans powered up throughout the day.<\/p>\n
Carrot Cake Porridge with Apple and Raisin<\/strong><\/p>\n Serves 2<\/p>\n Ingredients:<\/strong><\/p>\n 50g Flahavan\u2019s Organic Jumbo Porridge Oats Method:<\/strong><\/p>\n 1. Place the Flahavan\u2019s Organic Jumbo Porridge Oats, milk, water, grated carrot, cinnamon, ginger and raisins in medium-sized pan over a medium heat, bring to the boil and then reduce the temperature to a low heat. Stir regularly and continue cooking for around 10-12 minutes until thick and creamy.<\/p>\n 2. Pour the porridge into a bowl and decorate with the carrot half, walnuts, honey (if using) and cinnamon.<\/p>\n Flahavan\u2019s \u2013 Lili Forberg\u2019s Carrot Cake Loaf<\/strong><\/p>\n Prep time: 10-15 minutes You\u2019ll need<\/strong><\/p>\n For the cake<\/strong> For the icing<\/strong> To decorate<\/strong> Method<\/strong> Flahavan’s – the UK’s leading organic oat brand – recipes to allow you to create the ultimate sweet treats this Easter. Spice up your usual breakfast for Easter weekend with Flahavan\u2019s must-try Carrot Cake Porridge. This store-cupboard friendly recipe \u2013 inspired by a classic, British bake \u2013 gently balances the warmth of ginger and cinnamon […]<\/p>\n","protected":false},"author":5,"featured_media":667210,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-667207","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ulster-rugby"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/667207","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=667207"}],"version-history":[{"count":2,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/667207\/revisions"}],"predecessor-version":[{"id":667391,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/667207\/revisions\/667391"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media\/667210"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=667207"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=667207"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=667207"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2022\/03\/Flahavans-Carrot-Cake-Porridge-with-Apple-and-Raisin.jpg\")
<\/p>\n
\n150ml milk or almond milk
\n200ml water
\n1 medium-sized carrot, finely grated
\n\u00bd tsp cinnamon
\n\u00bd tsp ground ginger
\n1 tbsp raisins
\n1 baby carrot, sliced in half
\nA handful of toasted chopped walnuts
\n1 tsp honey (optional)
\nDusting of cinnamon<\/p>\n![](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2022\/03\/Flahavans-x-Lili-Forberg-Carrot-Cake-Loaf.jpg\")
<\/p>\n
\nCook time: 1 hour
\nDifficulty: Easy<\/p>\n
\n\u2022 1 cup Flahavan\u2019s Organic Porridge Oats
\n\u2022 1 cup self-raising flour
\n\u2022 \u00be cup soft brown sugar
\n\u2022 1 tsp cinnamon
\n\u2022 \u00bd tsp baking powder
\n\u2022 1\/3 cup vegetable oil
\n\u2022 1 egg
\n\u2022 1 tsp vanilla essence
\n\u2022 1 cup natural yoghurt
\n\u2022 2 cups grated carrot
\n\u2022 \u00bd cup chopped pecans<\/p>\n
\n\u2022 200g cream cheese
\n\u2022 1\/3 cup icing sugar
\n\u2022 1 tsp vanilla essence<\/p>\n
\n\u2022 Leftover Easter eggs of your choice<\/p>\n
\n1. In a large bowl, mix together all of the dry ingredients, along with the vegetable oil, egg, natural yoghurt, grated carrot, chopped pecans and 1 tsp vanilla essence.
\n2. Grease and line a loaf tin, before pouring your mixture in. Bake for approximately 1 hour at a temperature of 170 celcius (fan).
\n3. In a separate bowl, use a hand mixer to combine the cream cheese, icing sugar and remaining 1 tsp vanilla essence.
\n4. Once baked, remove your loaf from the tin and allow it to cool, before topping with your icing.
\n5. Drizzle with chopped up easter eggs of your choice and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"