Trending ProductsView All Products
| Boost your breakfast's diversity with this granola, packed with flaked grains, seeds and Brazil Nuts, and flavoured with sweet and fragrant vanilla and cardamom. Our new granola bundles provide a great selection of ingredients to get started. |
Much of the granola on supermarket shelves is highly processed and packed with sugar, despite being touted as a health food. Making it at home really is a no-brainer!
Granola is easy to make, can easily be adapted with your favourite flavours or seasonal ingredients and stores well in an airtight container for a few weeks or in the freezer for months.
Tim Spector tells us one of the best ways to improve gut health is to eat 30 plant-based foods a week - more diversity in our diets means more diversity in our guts. Our granola bundles are a great way to achieve this - the Big Granola Bundle includes 16 flakes, nuts, seeds and fruits, meaning you’re over half-way to 30 before the day has even begun!
Flexing this recipe to include as many different types of grains and seeds as possible will not only is this increase the diversity but also the flavour and texture of your granola.
Ingredients
To Serve
|
Method
|
Much like chickpeas, flamingo peas really come into their own once they’ve had time to soak up flavour. Here, Eden Owen-Jones cooks them marinated with lemon, garlic, fennel seeds and soft herbs, creating a punchy, fragrant base you’ll want to keep on hand for salads, toast toppers and more.
Anna Warden's versatile recipe for savoury wholegrain scones is easily adapted to use up seasonal vegetables, herbs or the last scrapings of a chutney jar.
Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in his new online course Cook with Confidence. Like the course practice recipes, this one doesn't specify any quantities - trust yourself!
