It boosts the nuttiness and adds a warm toasty flavour to the granola when paired with ginger.
Browsing Category:
Breakfast
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It’s a seamless dessert with a scope of ice cream on a Sunday after supper. I’ve worked it into brunch before, and had it for breakfast with a warm beverage.
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These muffins are inspired by the much loved lemon poppy seed bread. It’s citrusy, thanks to the addition of the orange zest and has a delightful crunch from poppy seeds.
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These whole wheat crescent rolls are light and buttery, and make the perfect accompaniment to many meals; it’s not just for breakfast.
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This year we made farro with roasted apples topped with cashews and pomegranate.