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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.
Wheat bran is a wonderful ingredient if you’re looking to increase your fibre consumption as it contains over 40g of fibre in 100g of bran. It works beautifully in cakes, especially in combination with wet ingredients like sweet potato and apple, because it absorbs a lot of water, making the final bake just the right level of moist. The mouthfeel of this tea loaf is not dissimilar to corn bread.
A nourishing, plant-based classic made with British-grown grains and pulses - finished with a spoonful of SUCSEED for extra fibre, healthy fats and botanical goodness.
These wholesome oatcakes with festive redcurrant relish make a wonderfully simple yet elegant addition to any Christmas table. Combining the nutty richness of oats, puffed quinoa and wholemeal flour, they’re crisp at the edges and soft within, the perfect base for a jewel-bright relish of redcurrants, berries, apple, and orange. Sweet, tangy, and lightly spiced, this colourful topping brings a burst of seasonal flavour that pairs beautifully with the earthy oatcakes. Delicious served with Greek yoghurt and honey, they make a festive breakfast, afternoon treat, or a cheerful nibble for holiday gatherings.
