Sunday, 3 April 2016

Savoury granola

After seeing some of Ireland's top chefs using savoury granola in dishes on there menus I felt I'd give it a go

And to say success on first try with a few amendments like using Kilkenny's beautiful high bank orchard syrup instead of Canada's famous maple syrup 

With a blend of sesame seeds pumpkin seeds flak seed and sunflower seeds ground almonds rapeseed oil and honey and Rosscarbery black pudding and vanilla extract we mixed it all and baked it until golden result very very tasty 
Soon to appear on brunch and dinner menus

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