- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
|
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
|
Method
|
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.
Piyaz is a traditional Turkish bean salad, but in Antalya it takes on a unique and beloved twist. More than just a simple side, it becomes a hearty, flavourful dish in its own right, rich with tahini, olive oil and cumin, layered with herbs, eggs and tomatoes. Creamy flageolet beans form the base, while the tang of lemon and vinegar keeps it bright and refreshing. Finished with fragrant dill, parsley, and a sprinkle of sumac, this is a salad that’s as satisfying as it is vibrant, perfect served alongside grilled dishes or enjoyed simply with good bread.
An old-fashioned classic, upgraded for more plant diversity, more fibre, and, dare I say it, more flavour too! Instead of using just oats in crumble bars, try our four grain muesli base. You can make the crumble bars with either a caramelly date filling or a fresh, tart berry filling.
These traditional potato cakes are named “farls” from the Gaelic word fardel, meaning quarter. A central part of an Ulster fry, farls are popular across Northern Ireland. Making them at home is simple and requires minimal ingredients: some left-over mashed potatoes, a pinch of salt and just enough flour to bind.
