When breakfast is for lunch. Oh so grateful to @__emilyfrances__ for a jar of her scrumptious sourdough granola with honey alongside a generous portion of @theestatedairy yogurt and plums from the garden.

Emily shares her waste not want not recipe for a great way to use up sourdough, within her Substack ‘Moments through food’.

We’re also planning an event with Emily, here in Dorset. Please message her direct for more info.

Baker
Recipe tester
Sourdough workshop ...

It’s a big week in our little village. Preparations for the We Out Here Festival are underway and the gates will open from Thursday.

We’re fortunate to be hosting some of the organisers. It’s my chance to ‘feed them up’ for the long days ahead (village rumour is that anyone walking simply past the gate, will gain a couple of pounds) such is my joy of baking and cooking for guests.

This is not a regular flapjack.

It is a sugar free oat bar that I felt inspired to create for @lou_eventglue

For full disclosure, I checked out @quakeroatsuk recipes late last night and this is a tweaked version of their breakfast bar. I doubled the recipe and baked it in a Swiss roll tin.

In the AGA it took 20 minutes this morning, grid shelf on the floor of the baking oven.

For conventional cooks try baking on the middle shelf at 190 C or gas mark 5

Apparently these will keep in an airtight container for a week but there’s none left here, so I’m going to bake a few more batches, with possibly grated carrot or a few slow roasted plums. What would you add?

To make a tray of granola style breakfast bars:

In a bowl measure

2 tablespoons oat milk
225 g smooth peanut butter
4 tablespoons olive oil
225 g @fluffettshome honey
Generous teaspoon ground cinnamon
Half a teaspoonful ground sea salt
450 g rolled oats

Mix together so the oats are coated with the oil, honey and peanut butter and press into a Swiss roll tin lined with baking parchment.

Once golden, remove from oven and cut into bars whilst still warm. ...