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A spicy granola of flaked cereals, toasted pecans and puffed quinoa from food blogging duo The Cook & Him. Our British chia seeds make a great optional addition to this granola. Use our gluten-free naked oat flakes and PureOaty gluten-free oat drink to make a gluten-free granola. |
Sam and Phil from the superb food and recipe blog The Cook & Him have been doing amazing things with our British pulses, grains and seeds.
We met Phil (him) at VegFest in October 2017 and were bowled over by his enthusiasm for our products. We've been exctited and inspired to see the wonderful creations that Sam (the cook) has created with them since.
This warmly spiced granola of rolled oats - or try other flaked cereals like our rye flakes or (naked) barley flakes - with quinoa puffs, warm spices and pecans is sure to liven up breakfast even on the bleakest of mid-Winter mornings.
Chia seeds make a great optional extra addition to this granola.
Makes 20 to 25 servings
Preparation time: 15 minutes; Cooking time: 40 minutes
Ingredients
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Method
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Cooking tip: If you're not used to using cup measurements they can be easily converted for any measuring jug as 1 cup = approx 240ml. The corresponding weights for dry ingredients vary so it's best to measure but you can you an online conversion tool.
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.
