#WakeUpToOrganic campaign ft. free breakfast!

#WakeUpToOrganic campaign ft. free breakfast!

Buying organic produce and products is one of the most straightforward ways to support a better, more sustainable food system. Organic means fewer chemicals, happier soil, fewer antibiotics, higher welfare, more buzzy flying things. As I’ve discussed before (for example, here) all of this is good for our planet and good for us and warrants your support.

As a champion of organic, I’m super excited to be involved with the Organic Trade Board’s #WakeUpToOrganic campaign which is taking place on Wednesday 15th June. The initiative was set up by the Organic Trade Board last year and aims to encourage people to switch to organic starting with the first meal of the day.

On the morning of Wednesday 15th June, I’ll be at As Nature Intended in Marble Arch, London with scrummy organic breakfast treats for you to test out (see the recipes below!). Come down, eat some granola and have a chat about organic with me.

If you’re not nearby Marble Arch, check the campaign’s list to see whether there’s an event taking place close to you. It will be a brilliant opportunity to learn more about organic food production and its positive impacts. As well munching on some organic goodness.

#WakeUpToOrganic poster with locations of events

Recipes commissioned by the Organic Trade Board.

Traditional granola

As with my other granola recipes (find autumn-spiced apple granola here), the quantities for this recipe are pretty approximate – as long as you keep an eye on the granola when it’s baking, there’s not much that can wrong. Play with the flavours and see which combination of nuts, fruits and seeds you like the most.

Ingredients

  • 200g jumbo oats
  • 60g butter
  • 50g crunchy peanut butter
  • 1.5 tbsp honey
  • 40g hemp seeds
  • 40g sunflower seeds
  • 40g dried mixed fruit
  • 40g flaked almonds
  • 1 tsp ground cinnamon
  • Pinch of sea salt

Method

  1. Preheat the oven to 150ºC / 300ºF / gas mark 2 and line a large baking tray with baking paper.
  2. Melt the butter, peanut butter and honey in a pan over a low heat.
  3. In a large bowl, combine the oats, seeds, fruit, almonds and cinnamon. Add a pinch of salt.
  4. Pour the melted butter mix over the dry ingredients and mix well.
  5. Spread the mixture onto the prepared baking tray and pop into the oven for 20 minutes or so. Stir after 10 minutes.
  6. Leave the granola to cool in the baking tray to encourage clustering.
  7. This will keep in an airtight container for the best part of a month.

Tropical museli 

A lightly toasted museli full of exotic flavours. Made with coconut oil and coconut syrup, this muesli is suitable for those following a vegan diet. The fruit has a tendency to go a little bitter if cooked for too long so I tend to add it in at the end.

Ingredients

  • 200g jumbo oats
  • 50g coconut oil
  • 60g coconut syrup
  • 100g toasted coconut flakes
  • 30g pumpkin seeds
  • 30g pecan – roughly broken hemp seeds
  • Pinch of sea salt
  • 30g dried pineapple and mango – cut into small pieces

Method

  1. Preheat the oven to 150ºC / 300ºF / gas mark 2 and line a large baking tray with baking paper.
  2. Melt the coconut oil in a pan over a low heat. Add the coconut syrup or substitute once the oil has melted.
  3. In a large bowl, combine the oats, seeds, and pecans. Add a pinch of salt.
  4. Pour the melted oil and syrup over the dry ingredients and mix well.
  5. Spread the mixture onto the prepared baking tray and pop into the oven for 10 minutes or so, stirring half way through.
  6. Leave the muesli to cool and add the fruit.
  7. This will keep in an airtight container for the best part of a month.

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