Admin • 12 July 2024
Savoury Granola
Transform your culinary creations with a unique twist on the classic granola. Our savoury granola, crafted with a blend of pumpkin seeds, sunflower seeds, pine nuts, and wild seeds such as nettle, wild mustard or hogweed, is the perfect addition to elevate your summer salads, soups, and dips. This nutty and crunchy medley not only adds texture but also infuses your dishes with a rich, earthy flavor. Whether you’re hosting a summer brunch or simply looking to enhance your everyday meals, this versatile granola will become your go-to topping for a burst of savory goodness.
Ingredients
Dry:
- 200g oats
- 100g bigger seeds – pumpkin, sunflower, pine nuts
- 30g smaller seeds – sesame, cress, flax,
- scattering of flavour seeds – mustard seeds, fennel, caraway
- 100g nuts if you want – any will do, throw them in too!
- handful of wild seeds – nettle, wild mustard, hogweed, dock, wild quinoa, plantain seeds,
Wet:
- 4 tablespoons yeast extract
- 3 tablespoons oil
- 2 tablespoons maple syrup
- whisk together until it has all formed one liquid. If it’s too pasty,
- add more maple and oil.
Ingredients
- Maybe you could put on gloves for this, or spray your hands with oil.
- Mix the dry as well as your can.
- Lay the granola on a baking tray with parchment and bake for 30 mins or until dry and crispy on 180C.
- Would recommend turning the tray 15 mins in
- Let it cool completely before breaking it up and storing.
- How to use savoury granola
- On salads, toppings on soups, any dips – eg hummus
This recipe was provided by our brilliant retreat chef Aimee Walker. See Aimee on Instagram for more delicious recipes.
If you try this recipe, please leave a like, comment or message!
A New Chapter: Yoga, Food & Connection This week marked a beautiful milestone for us. We hosted our very first Yoga & Seasonal Supper Evening and Day Retreat. What a joy it was! Both events were filled with warmth, laughter, movement, and the most wonderful mix of local students, retreat guests, and dear friends. These gatherings felt like more than just events, they were a chance to reconnect, recharge, and simply be. Sharing yoga and nourishing food in a mindful, welcoming space reminded us just how powerful these small moments of togetherness can be. The evening was very mellow, with a relaxed yoga flow with myself followed by a 3 course seasonal meal, where conversation and laughter flowed. Our Day Retreat at The Barn gave our guests time to really settle in. it was an opportunity to show off our wonderful North Wales venue and for us to try out our new business idea. We began with a strong yoga practise to help ground and relax the guests. We walked into the hills, breathed deeply in the fresh air, and even dipped toes into the newly renovated woodland pond, complete with a jetty! It felt like stepping into a secret sanctuary. We also had the pleasure of welcoming chef Kelly Mason, who generously shared some of her favourite cooking tips and seasonal inspiration with us all. And of course, what’s a retreat without something delicious to nibble on? I had the fun job of making energy balls for our guests, and I wanted to share this quick, zesty recipe with you. It’s perfect for busy weekends or a midweek pick-me-up. They're easy, bright, and full of goodness, just like the events themselves. Both events were a great success, and we’ll be offering them every quarter going forward. They’re a beautiful way to honour the changing seasons and to reconnect with yourself, with nature, and with each other.
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