At the weekend my friend and I had an Autumn walk with my black lab around the farm. It was a treat for Alison as she has been working hard all week and fresh air and the palette of autumn colours was soothing to the soul. It was a treat for me because Alison, being a forager, could help me identify funghi and edible leaves. Sweet chestnuts and Alder were trees I hadn't really noticed before. We talked about the tones of autumn, the crunchy leaves and it reminded Alison of the colours of granola! This is Alison's recipe.
Makes 2 large kilner jars
Ingredients400g organic rolled oats
200g mixed nuts
50g sunflower seeds
50gm pumpkin seeds
50gm linseeds/sesame seeds
50g desiccated coconut
100g dried cranberries
125ml Black & Gold Rapeseed Oil
Preheat oven to 170c
Roughly chop the nuts and tip into a large bowl and add the oats, sunflower, pumpkin and linseed seeds, the coconut and mix well.
Add the rapeseed oil and honey and mix well.
Pour the mixture onto a roasting tray, lined with baking parchment and spread loosely making one even layer.
Bake for 20 mins or until golden and crisp but stir frequently so that it gets an event toast.
Remove from the oven and add in the cranberries.
Leave to cool completely before storing in jars.
Serve with natural yoghurt or have as a snack!
Alison Henderson, Forager