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About
| Try this seasonal British classic using our organic four-grain muesli base, wholemeal flour and poppy seeds for extra plant diversity. And feel free to switch the fruit for whatever's in seasonal abundance. |
Crumble is the easiest, quickest dessert to whip up and never disappoints. It's perfect for cooking with little ones as the only tools required for the crumble topping are fingers and it doesn’t necessarily have to be evenly mixed, plus the apples can be cut up with a butter knife.
Our four gain muesli base is made with rolled and jumbo oats, malted wheat, rye and barley flakes. It’s the perfect way to add texture, flavour and diversity to your breakfast, bread or dessert.
Serves 4 to 6
IngredientsFor the filling
For the crumble
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Method
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This comforting barley risotto - or "orzotto" - comes from Greens & Grains by Anne-Katrin Weber, a beautiful celebration of plant-forward cooking that highlights the flavour and versatility of whole grains. In this recipe, nutty pearl barley replaces traditional rice to create a risotto that’s hearty, wholesome, and full of texture. Sweet, slow-roasted cherry tomatoes add depth and richness, perfectly balanced by the creamy tang of Gorgonzola and a touch of lemon. It’s a dish that feels indulgent yet nourishing.
Sometimes, only a sweet breakfast will do. Whether it’s for comfort after a sleepless night, or as an indulgence on a lazy weekend, this spiced, sweet and crunchy breakfast torte is perfect. Yes, it has a bit of added sugar, but it’s also packed full with 11 plant varieties and approximately 6 grams of fibre in each slice. Try it with some yoghurt and stewed seasonal fruit.
A vibrant, balanced salad featuring nutty Carlin Peas, crisp apples, and crunchy walnuts, all tossed in a creamy, sharp blitzed butternut squash dressing.
