Skip to main content

Granola


Our breakfast granola is very popular and it's not unusual to have to bake a batch each day to keep up with demand.  After trying various recipes we have stuck with this one.


The Wolseley Granola
30g Demerara sugar
20g (about 1 tablespoon) honey
10g (about 2 teaspoons) golden syrup
20g butter
40g rolled oats
30g desiccated coconut
25g pecans
15g flaked almonds
10g pistachio nuts
10g chopped hazelnuts
10g sunflower seeds
Grated zest of ½ orange
½ teaspoon vanilla essence

Preheat the oven to 150oC or gas mark 2.
In a pan melt the sugar, honey, syrup and butter, until the sugar is disolved.
Line a baking tray with parchment paper and tip on the dry ingredience, mix together.
Pour the sweet honey mixture onto the dry ingredience and mix to coat.
Bake for 35-40 mins until golden, turning the mixture every 5 mins.
Serve with yogurt and fresh berries

Comments

Popular posts from this blog

Chocolate Orange Cake

The Ultimate Chocolate Cake

Whenever we need a good recipe, we search out Felicity Cloake's  ultimate recipes online at the Guardian Newspapers lifestyle section -  www.theguardian.com/lifeandstyle -  in which she makes and compares a variety of  chefs recipes to come up with an ultimate dish.  This chocolate cake recipe is all it should be, chocolaty, rich and have I mentioned, chocolaty.  However, for our Easter cake we changed the icing to a chocolate orange one and I give both buttercreams in the recipe below.  I hope you enjoy it as much as our guests did!

50g dark chocolate, melted and allowed to cool slightly250g butter, at room temperature250g light muscovado sugar½ tsp salt100g cocoa powder250g plain flour2 tsp baking powder3 large eggs 250ml milk50g chocolate chip


For the buttercream:

140g butter, softened50g cocoa powder200g icing sugarPinch of salt2 tbsp milk5 Oreo cookies

Grease and line the bases of 2 x 20cm springform cake tins with greaseproof paper. Preheat…

Raspberry Bakewell Cake

Our raspberry canes are sprouting leaves and we are hopeful of another bumper crop of fruit this Summer and Autumn.  Which is just-as-well as the frozen berries of last year's harvest are running out quickly - being used as a great companion to rhubarb in the breakfast compote.  
Also, it gives us a great excuse to make this bakewell cake for our Bank Holiday guests.  Passed to us by our great neighbour, Barbara, the recipe was a photocopy of a well used page, torn out of an unknown magazine. So full credit to the creator of this wonderful recipe can not be given.
Hope you love it!

Raspberry Bakewell cake
140g ground almonds 140g butter, softened 140g golden caster sugar 140g SR flour 2 eggs (large) 1 tsp vanilla essence 200g raspberries 2 tbsp flaked almonds Icing sugar to serve (optional)
Heat the oven to 180C / 160 fan or gas 4 and line a 20cm loose bottomed cake tin.  Put the ground almonds, butter, sugar, flour, eggs and vanilla extract in a bowl and mix together well.
Spread half the mixt…

Making the most of English Raspberries

Raspberry, Lemon & Yogurt Tea loaf





Because raspberry and lemon is such a fantastic flavour combination this tea loaf if a real success with our guests - and us.  Shamelessly nabbed from 'Yeo Valley Family Farm, The Great Britisih Farmhouse Cookbook' by Sarah Mayor, it is a recipe to make over and over and no one will mind.

Makes one 1kg loaf

250g plain flour
2 tsp baking powder
pinch salt
115g soft butter
225g caster sugar
finely grated zest and juice of 1 large lemon
2 large free-range eggs
100g wholemilk natural yogurt
25g ground almonds
200g fresh raspberries
100g granulated sugar, plus extra for sprinkling

Preheat oven to 180C / Gas 4. Grease & line a 900g loaf tin.Sift together the flour, baking powder and salt.Cream the butter and caster sugar until pale and fluffy, then beat in the lemon zest.Beat in one egg at a time. Add a spoonful of flourmix with the second egg.Mix in the flour and yogurt, and finally the almonds.Spoon a third of the mixture into the loaf tin, scatter wit…