Doisy & Dam: Chocolate granola and lemon yogurt
Whether you will admit it or not, and it definitely makes for an easier life if you do, Mom always knows best. Now sometimes it only becomes obvious ten years later when you are looking back on old pictures of a dodgy haircut you insisted on, beaded flares you just had to have and more blue eye shadow than 1980’s dance troop, that you just maybe should have listened to the voice of reason.
Saying that, there is one thing I still stand by. Chocolate for breakfast. What better way to start your day than with a slice of heaven?
The lovely people at Doisy & Dam have very kindly sent me some of their glorious goodness to create the perfect brunch.
D&D make and package everything by hand in the UK, using globally sourced ingredients and the highest quality organic chocolate. They have a vast range of superfood flavoured chocolate in perfect packaging from maple, toasted rice and pink salt to mulberries, black sesame and spirulina.
In this recipe, I’ve used my favourite; lemon, poppy seed and baobab white chocolate to make a big bowl of sunshine.
- 400g Rolled Oats
- 100g Oat Bran
- 100g Pecans
- 100g Sesame and Sunflower Seeds
- 75g Pumpkin Seeds
- 100g Dried cranberries
- A handful of Goji Berries
- 5 tbsp maple syrup
- 250ml sunflower oil
- Chia Seeds
- A pinch of salt
1. Add all the ingredients into a large baking pan, minus the chocolate and cranberries.
2. Cover in the oil and maple syrup and stir through well until the mixtures is thoroughly coated
3. Place in the oven at 180 degrees for 15 minutes, stir well and replace for another 20 until lightly golden. It will smell wonderful at this stage.
- 4 juicy, unwaxed lemons
- 250g golden caster sugar
- 150g unsalted butter
- 3 eggs, 1 extra yolk
- 150ml water
- 1 large spoonful cornflour
1. Juice and zest the lemons and add them to a large sauce pan with the sugar and butter. In a superstar bowl, lightly whisk the eggs and add them to the pan.
2. In a separate jug, whisk the cornflour into the water until smooth and set to one side.
3. Heat gently until, stirring constantly until the butter has melted.
4. Stir the cornflour into the pan and continue to whisk until thickened, it should take around 8 - 10 minutes.
5. Pour in to Kilner jars while still hot and seal.