Today I’m announcing an exciting new collaboration with a British brand that is all about honest, tasty and real food: Dorset Cereals. If you live in UK you will know the brand already; for those new to it, Dorset Cereals have a lovely range of muesli, porridge, granola and bircher products made with real ingredients of the highest quality, no fake flavourings.
Dorset Cereals have teamed up with Sawdays, the experts in finding the most beautiful, independent places to stay in Britain, for the first Dorset Cereals B&B awards. Each month, 12 shortlisted B&Bs will be posted on the Dorset website where fans can vote to nominate their favourite. The B&B with the most votes each months wins and will be put forward for a chance to win a grand prize at the end of the year.
I have been invited by Dorset Cereals to review one the B&B’s shortlisted by Sawdays and I am going to spend this weekend at the Control Tower B&Bs in North Norfolk. I am really excited to visit Norfolk for the first time and stay in this unique location, a former WWII control tower, which is now a vegetarian B&B! I will tell you all about it here on the blog soon, so stay tuned. But for now I want to share a recipe I created using one of my favourite Dorset Cereals: Simply Nut Granola!
This granola is made with gently baked oats, almonds, hazelnuts, cashews, and golden syrup. It’s high in fibre, delicious and suitable for a vegan diet.
I love granola and I want to find ways to eat it during the day, not just for breakfast. One of the things I can’t do without every day are biscuits – I always eat one or two with coffee – so I thought: why not turn this lovely granola into biscuits?
I adapted the recipe from one I found in Anna Jones’ first cookbook A Modern Way To Eat. I received this book as a gift and shamefully never really looked at it, until recently I realised it was full of beautiful recipes that are perfect for my and my husband’s (mostly) vegetarian lifestyle!
The original recipe is called Flapjack Anzac Cookies. Now I love Anzac Cookies (basically chewy shortbread biscuits with oats), but I love these Granola and Coconut Biscuits more!
I replaced the plain oats of Anna’s recipe with granola and tweaked the measurements a bit. It worked out really well and my husband declared this recipe a winner! I love the crunchy texture coming from the oat and rye flakes and nuts; and I am happy to have found a brilliant recipe that is wheat-free and dairy-free, as I often need to bake without butter and flour for friends.
Do you want to make this recipe at home? Dorset Cereals are giving you the chance to win a hamper containing 5 boxes of cereals: 1 muesli, 1 porridge, 1 granola and 2 tasty toasted.
All you have to do to enter this competition is to leave a comment on this post, sharing your favourite Sawdays B&B or suggestions on things to do in Norfolk.
The winner will be picked at random and the competition is only open to UK residents. Only one entry per person will be considered. Competition ends on Wednesday 9th September 2014 at 19:00 GMT.
Good luck to everyone and I hope you will love this recipe! :)
- 125g white spelt flour
- 80g Dorset Cereals Simply Nut Granola
- 50g desiccated coconut
- 50g raisins
- 50g light brown sugar
- 1/4 tsp bicarbonate of soda
- 100g coconut oil
- 3 tbsp maple syrup
Preheat the oven to 180°C and line two baking trays with parchment paper.
Mix all the dry ingredients in a large bowl: flour, granola, coconut, sugar, raisins and bicarbonate of soda. I soaked the raisins in water first to soften them, then drained the water out.
Melt the coconut oil in a small pan and let it cool down a little, then add the maple syrup. Pour the oil into the bowl of dry ingredients slowly, pouring half of it at first, stirring with a wooden spoon, adding a bit more or all if you think it’s necessary. You want the dough to be a bit crumbly, but sticky and not too wet.
Using a tablespoon and your hands, form the dough into balls. Place them into the baking trays, leaving space in between for them to spread.
Bake the cookies for 12 minutes, or until lightly golden. Allow to cool down before transferring them to a wire rack. Store in an airtight container.