My home baked granola was always a favourite with guests at my Oxfordshire B&B in the 1990's but it took several years as an organic farmer in Wales for me to realise the importance of real food which inspired me to develop my range of granolas. Now I look around the world for natural ingredients with exciting flavours for your breakfast table.I've always loved the chewy texture and matchless flavour of pistachio nuts and when I first tasted passion fruit juice in California I realised that these two are made for each other. And I was right! In this delicious new granola I've baked pistachios in rich passion fruit purée with almonds, cashews, hazlenuts, seeds and oats. The result is sensational, especially with yoghurt for breakfast or ice cream for supper. I hope you love it as much as I do.Slow energy releaseAll my granolas are specially formulated to have a low GL (glycaemic load) per serving. This means that unlike many breakfast cereals the energy is released slowly, keeping you feeling fuller for longer. A single 50g serving should keep you going until lunchtime and avoid the mid morning cravings that come with so many other cereals.
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