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| Can there be a better way to start the day than with this wonderful Rye and Walnut Sourdough Granola? Closely related to wheat and barley, rye is highly nutritious and has a deep, distinctive flavour that works perfectly with walnuts. This is a great recipe for sourdough bakers looking to use up starter discard. |
This recipe is from Isabella Palmer, journalist and recipe developer living in North London, passionate about seasonality and sustainable eating. To find more recipe inspiration head over to her Instagram account.
Note: if you’re using discard from our Wakeyns Sourdough Starter, add a splash of water to it to create a starter the thickness of double cream.
Makes 1 Large Jar
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Crisp at the edges, tender in the middle, and full of nutty depth, fava bean farinata makes a beautiful centrepiece for a light meal. Paired with smoky, charred spring onions and a refreshing herb and cucumber salad, it's both fresh and comforting.
Try this seasonal British classic using our organic four-grain muesli base, wholemeal flour and poppy seeds for extra plant diversity. And feel free to switch the fruit for whatever's in seasonal abundance.
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