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About
| Lemon and poppy seed is a fabulous flavour combination, most often found in the classic cake, but Danka Jandric has cleverly used it in this granola recipe, using loads of our favourite products. |
Danka has created this recipe to be made without the need for kitchen scales, just a measuring jug. This makes it really quick to make and easy to scale up or down.
Danka is a neuroscientist by background, now a medical educator, with an interest in gut and brain health and the essential role of food in both. Follow her on Instagram @phoodologist as she explores delicious, plant-based foods, incorporating 30+ plants a week and high fibre into her diet.
Ingredients
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Method
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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.
Made with spelt flour and ground almonds, these buttery crumble bars are like little handheld tarts – perfect on a winter afternoon.
