This exquisite breakfast bowl was created by Eden McClure at the G7 fringe event at CSpace in Newquay, during which I hosted a Breakfast & Beyond LIVE discussion with four fantastic panellists on the theme of sustainable futures. The breakfast that Eden served was inspired by locally sourced, seasonal ingredients.
Eden created the breakfast bowls using her granola and strawberry compote recipes (below) along with Trewithen Dairy yoghurt, candied oranges and fresh summer flowers. The second course was a beautiful breakfast platter featuring Rosemary Sourdough Focaccia (check out the recipe).
Huge thanks to Eden for sharing her recipes. You can hear the discussion by tuning in to Episode 5 of Breakfast & Beyond. Enjoy!
Recipe: Eden’s Granola
Serves 6
Ingredients:
2 tbsp olive oil
125ml maple syrup
2 tbsp orange marmalade
2 tbsp cocoa powder
1 tbsp vanilla extract
300g rolled oats
4 tbsp sesame seeds
50g pumpkin seeds
100g walnuts
50g coconut flakes or desiccated coconut
Method
Heave oven to 150C.
Gently melt the maple syrup and marmalade in a saucepan then remove from heat when melted and pour into a large bowl.
Add the oil and vanilla to the large bowl then tip in all remaining ingredients except the coconut and mix well.
Tip the granola onto two baking sheets and spread evenly. Bake for 15 minutes, then mix in the coconut and bake for a further 10 - 15 mins.
Remove from oven and scrape onto a flat tray to cool.
The granola can be stored in an airtight container for up to a month.
Recipe: Eden’s Strawberry Compote
Serves 6
Ingredients:
500g ripe strawberries (cut in quarters)
4 tbsp caster sugar
2 tbsp lemon juice
Method:
Place the strawberries in a pan on high heat with the sugar and lemon juice.
Once the sugar has dissolved, bring to a simmer. Cover the pan and cook the strawberries for 3 mins or until dark red and syrupy.
Cool, then serve.
The compote can be stored in the fridge for up to 2 weeks.
Thanks to John Hersey for the image