Cranachan Scottish dessert, often enjoyed at festivals like Hogmanay or to celebrate the summer harvest. Made with cream, honey, raspberries, and toasted oats, it's simple to make and bursting with authentic flavor. This recipe is naturally gluten-free if you use certified gluten-free oats for those with celiac disease. Light and refreshing, cranachan is the perfect way to end a meal on a sweet and fruity note.

Cranachan, a gluten-free Scottish dessert for Hogmaway

United Kingdom

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Preparation time 30 mins Cooking time: 7 minutes Rest time 30 mins Total time 1 hr 7 mins

Difficulty: Beginner Servings: 4 Special regime:

Suitable for gluten-free use

Cooking method: Traditional

Ingredients

Servings

• 100g of certified gluten-free oats

• 250 ml of thick fresh cream (or coconut cream for a lactose-free version)

• 2 tablespoons of honey (ideally heather honey to stay true to Scottish tradition)

• 300g of (or frozen) raspberries

• 2 tablespoons of Scotch whisky (optional)

• 1 pinch of salt

Preparation

1. Preparing the oats: Toast the oats in a dry pan over medium heat for 5 to 7 minutes, until golden brown and lightly fragrant. Stir regularly to prevent burning. Let cool.
2. To prepare the cream: In a large bowl, whip the cream until it reaches a slightly firm, but not stiff, consistency. Add the honey and whisky (if using) to the cream, and mix gently to maintain its smooth texture.
3. Assembling the cranachan: In individual glasses or bowls, alternate layers of raspberries, honey cream and toasted oats.
4. Repeat the layers until all the ingredients are used up, finishing with a layer of raspberries and a sprinkle of toasted oats for decoration.
5. Resting: Let it rest in the refrigerator for 30 minutes to allow the flavors to blend, then serve chilled.

Keywords: gluten-free cranachan, Scottish recipes, gluten-free dessert recipe

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