Experimenting with breakfast ideas

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During the last five months we have been testing recipes to share with our guests, it was a very tasty experiment! One of our recent trials was homemade Granola a recipe we adapted from Karen Thorne’s at Hopton House Bed & Breakfast in Shropshire. It was a hit with us and we used the following ingredients, if you would like to try this at home:

Ingredients

  • 400g porridge oats
  • 100g sunflower seeds
  • 100g pumpkin seeds
  • 100g flaked almonds
  • 75g milled flaxseed
  • 25g chia seeds
  • 100g chopped walnuts
  • 100g chopped brazil nuts
  • 3tsp ground cinnamon
  • 75g dried cranberries

Method

Put all these ingredients in a large bowl and give them a good stir to thoroughly mix.

Warm 130g sunflower oil and 130g maple syrup
Add 2 tsp vanilla extract and combine this with the dry ingredients, stir well. Pour onto a large lipped baking tray lined with greaseproof paper.

Bake at 160 degrees C for half an hour, stir half way through cooking. Keep an eye on it to make sure it doesn’t get too brown. When done, allow to cool thoroughly (I couldn’t resist tasting it!). Then store in a jar with a sealed lid and use within the month, you can freeze it too.

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