Why choose between crumble and cake when you can have both? Try this recipe for spiced apple crumble cake from Danka Jandric, made with wholemeal flour and oat and rye flakes.
India's autumnal bircher muesli is topped with with caramelised apples, coconut yoghurt and crushed almonds. This recipe uses our organic Four Grain Muesli Base, a nutritious, nutty and malty cereal blend of four delicious grains, all from British farms - rolled and jumbo oats, malted wheat, rye and barley flakes.
A splendid diversity of flakes, nuts and seeds goes into these easy granola bars, easily adding up to over 12 plant species depending on the mix you choose. This is a great recipe to make with our Granola Bundles.
Boost your breakfast's diversity with this granola, packed with flaked grains, seeds and Brazil Nuts, and flavoured with sweet and fragrant vanilla and cardamom.
These have the most heavenly carrot cake-like flavour and texture, making them wildly indulgent as well as deliciously nourishing. The best part is that you don’t need to cook them. Their sweetness comes from dates, which are full of fibre, and honey, which you can omit to further reduce sugars, if needed.
There is no better way to start the day than with this wonderful Rye and Walnut Sourdough Granola. This is a great recipe for sourdough baking looking to use up starter discard.
This wonderfully warming and aromatic breakfast recipe is from A La Mesa by Aitana and Sarah of The Little Cooking Pot in Hackney. The book is packed with delicious, seasonal, vegetarian recipes that revolve around local produce and sustainable ways of eating.
This fantastic recipe from Suffolk chef Henrietta Inman's The Natural Baker makes for a reliable, quick and easy, nutritious loaf. It's a celebration of grains, with the nutty barley flakes, spelt flour and grassy quinoa grains combining to give a deeply delicious, almost hoppy flavour.
A spicy granola of oats, toasted pecans and puffed quinoa from food blogging duo The Cook & Him. Our British chia seeds make a great optional addition to this granola.
Inspired by a recipe from River Cottage's Gill Meller, this simple dish combines the tender creaminess of leeks with the crisp maltiness of toasted Naked Barley Flakes or try Rye Flakes - to make a simple lunch or sumptuous side.
