Well hello friends! Today I’m excited to be participating in the 3rd annual Christmas Cookie Swap party over at Keepin’ it Kind. It’s my third year participating and I think I might just be sharing my best cookie yet! I … Continue reading
There are a lot of different food cravings that exist out there. Sweet, salty, crunchy, smooth, healthy, deep-fried, decadent, light. And comfort. Comfort is what I associate with Nairn’s.
For the year I lived in Ireland, as a vegan, it was very hard to find comfort food when I was feeling homesick. The Irish are very proud of their dairy and hence it is in everything. Foods that it doesn’t need to be in! Every cracker, soup, even breads and most chocolate contained it. I enjoy cooking and baking so it wasn’t a big problem, but sometimes you just want a store-bought cookie (because they really do taste different) to dip into your Starbucks coffee (because it’s the same everywhere) and curl up and feel sorry for yourself. It was those times that I was so so so grateful for Nairn’s and their variety of healthy cookies.
So of course, when Nairn’s contacted me and asked if I would do a review of their products on the blog, I jumped at the chance! I had never tried their more savoury offerings before so this was a great opportunity to check out more of what they have to offer.
Nairn’s is a Scottish company that specializes in all things oats. From their website,
So you could say that here at Nairn’s we really do know our oats. We also know the importance of keeping our delicious award winning products as simple, wholesome and healthy as possible – the proof is in the taste.
I can certainly attest to this statement! What they make is delicious, using only whole oats and wholesome ingredients and they will satisfy any cracker or cookie craving you might have. I had a hard time stopping myself from eating the whole box! Thankfully, they are prepackaged into individual portions (which also makes taking them on the go super convenient)!
*before I go further, I should note that while Nairn’s does have certified gluten-free products, the products I am reviewing are not them. While containing no grains except oats, there is a risk for contamination. So if you are very sensitive to gluten, check out their gluten-free products. Not available in Canada.
I tried the Rough Milled and Organic Oatcakes. They were both softer than a cracker, but chewy and really tasted like oats! This might be a silly statement but how often in our current food system does a food really taste like its’ ingredients? Not too often.
I tried the Oat Crackers with Sunflower Seeds. This were crunchy just like you would expect a cracker to be and have added sunflower seeds to they are actually quite filling.
And now my favourites! These taste more wholesome than your average store-bought cookie: they have a distinct oat flavour. The oats lend a wonderful chewy texture to the crisp cookies. I tried..
The Chocolate Chip had rich dark chocolate chips, the Mixed Berries actually taste like real berries and the Stem Ginger had a wonderful kick. In fact, the ginger were my favourite so I decided to use them in a recipe.
I wanted to see how these biscuits would fare as a cookie crust. Turns out very well!
Nairn’s has also offered to send one lucky reader these products to try as well! To enter, leave a comment below telling me which product you’d like to try most! Giveaway will remain open for 1 week, until midnight on October 15, 2014.
- 1 packet of Nairn’s Ginger Oat Cookies (5 cookies)
- 2 tbsp coconut oil
- 1 tsp honey
- small pinch sea salt
- ¼ cup coconut oil
- ¼ cup almond butter
- ¼ cup honey
- ¼ cup cacao powder
- 1 tbsp lemon zest
- lemon zest for topping
- Line 7 muffin tins with paper cups.
- Pulse the crust ingredients in a food processor until the cookies are broken down and it sticks together when you press on it. Press into bottom of prepared muffin liners and put in the fridge while you make the filling.
- Heat the coconut oil in a pan over low heat. Add the almond butter and honey and stir until combined with the melted coconut oil. Remove from heat and whisk in the cacao powder and lemon zest until fully incorporated. Pour filling onto of the cookie crust and place in the fridge for a few hours until hardened. Garnish with lemon zest if desired.
- Store in the fridge until ready to serve.
Thank you to Nairn’s for these wonderful products and for providing a giveaway!
Disclaimer: I was provided the products for review free of charge, but I was in no way obligated to post a positive review. All opinions are completely my own.
Remember those Fun Dip candies they used to have (or still have for all I know). If came with a candy stick that you licked and then dipped into candy powder? It was definitely one of my favourite candies but I now cringe at the fact that it was basically sugar on top of sugar. With artificial colours and flavours to round it all out!
This post isn’t a recipe, more of a fun idea that I’m sure most of you have done at some point in your life. But I had completely forgotten about it until the rhubarb made an appearance at the market a few weeks ago. So just in case you have all forgotten about it too or have never tried it before, I thought I’d post it here. If you’ve never tried it, I demand you go buy rhubarb before it goes out of season and do it. Continue reading
another big lull between posts, my apologies! BUT it’s pretty exciting actually because i wrote my final exam in my final class in school. this meals following handing in my last assignment next week, i will be a holistic nutritionist! cue the applause, *takes a bow*
in all seriousness though, thank you all for sticking through the spotty posting while i’ve been in school. it’s been a juggling act but i have loved writing this blog the whole time and it wouldn’t have been the same without all of you!
while i don’t have a new recipe for you this week, i promise next week i will! for now, i leave you with suggestions for the coming weekend.
whether you are celebrating easter or are just using the weekend to catch up on sleep and lounge around for an extra day, i have you covered.
15 recipes for a long weekend stay-cation or easter entertaining
guests deserve a special breakfast. so why not these fluffy pancakes made with chickpea flour! they’ll never know you got all healthy on them.
now i’m going to continue being the canadian i am today by talking about the weather. spring has come finally!! baseball games have been attended, skirts with no tights have been worn, the parka has been put away and fresh strawberries have been eaten! all that’s left is to eat a meal on a patio and it’s official.
to celebrate the arrival of warm temperatures i’m sharing an “ice cream” recipe over at the north coast naturals blog that’s actually a breakfast. that means it’s high in protein, fibre, healthy fats, vitamins and minerals, quick and easy to make but also completely delicious.
psssst, i’ll let you in on a little secret: this is actually little more than a super thick smoothie, but it’s way more fun to call it ice cream isn’t it??
head on over to the ncn blog for the recipe!