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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 simple and naturally sweet recipe is a delicious and nourishing alternative to traditional grain-based granola. Packed with crunch from brazil nuts, seeds, and flaked almonds, it’s full of healthy fats, fibre and plant protein - perfect for a sustaining breakfast or snack. The chia fruit compote adds a bright, jammy contrast, thickened naturally with chia seeds for extra texture and nutrition.
Orfhlaith Noone's addition of Guinness to Irish soda bread give it a modern twist, lending a deep, malty flavour to the loaf. This bread is the perfect accompaniment to hearty Irish dishes like seafood chowders, beef stews, soups, or simply with a smear of salted butter - Irish only, please!
Gently tipping its hat to gyeran bap (Korean fried eggs and rice), this is a very easy but satisfying supper. The difference here is Isabella Palmer's use of wholegrain black wheat instead of rice as a full-of-fibre wholegrain, as well as cooking it from scratch in the toasty sesame sauce.
