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| 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.
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Another tempting taste of Jenny Chandler's new book The Capsule Kitchen, this American classic is given a vibrant plant-based twist! Rich, savoury mushroom and brown lentil ragù is stuffed into soft bread rolls and paired with a crisp, tangy mandolin salad.
A delicious taste of Jenny Chandler's new book Capsule Kitchen, this dreamy, creamy bowl of whole grains with a silky roasted squash base and an indulgent caramelised sage brown butter is hearty, comforting and deeply flavourful, using British whole grains for the ultimate chewy texture.
