This week, I’ve got a guest blog from Sharon Davies who runs a super business making THE most delicious granola up on Dartmoor, a neighbour of my Hen Pal!
“My Granola business sort of grew by accident really. I was a trained florist and had my own flower shop for years. Eventually I decided to have a change and ran a B&B business in my home. While I was doing this, I started making my own granola from an American recipe that I’d been given… and my guests raved about it! They wanted to take it home with them so I started making batches and selling it – and the rest, as they say, is history.
“I adore living in the country and have horses, chickens and three Rhodesian Ridgeback dogs and somehow still find time to run the business with my husband Brian.
“I’m a keen forager and fruit and veg grower and am always experimenting with recipes and ideas for new products. We sell a range of granolas and our customers (a very loyal bunch!) often email me with recipe ideas, or product suggestions.
“I’ve recently produced a couple of recipe cards for different ways to use granola and I often go to country shows and farm shops giving demonstrations and the recipes are very popular – it’s great fun and I love meeting people who enjoy my products.
“Granola is very versatile – mix it with freshly picked berries, or sprinkle it on porridge in the winter or ice cream in the summer. It makes a fantastic crumble topping or, as here, a great filling in an easy and delicious dessert. Enjoy!
Midfields Granola Strudel
- 1packet filo pastry (you will need 4 sheets to make one strudel)
- 1 large cooking apple or 2 eating apples
- Approx 30g granola
- 30g brown sugar
- 30g butter for brushing pastry
- Icing sugar for dusting
- Baking tray
Preheat oven to 200ºc (180ºc if fan assisted), Gas mark 6
Take filo pastry out of fridge 20 mins before using, keep covered with damp tea towel to it drying out.
Peel and slice apple thinly, place in bowl and sprinkle with lemon juice to stop apple browning.
Melt butter gently in saucepan. Take one layer of filo pastry and place on baking tray, brush with melted butter using a pastry brush. Take the next sheet, place on top of the first, and repeat the process until you have used 4 sheets of filo pastry.
Place sliced apples in centre of buttered sheets, followed by sugar and Granola. Keep mixture about 2 inches from edge. Fold the sheets of filo over the top of the filling, firming gently with you fingers. Use one or two more sheets of filo crumpled on top of strudel and brush with melted butter.
Place in the oven and bake for 15-20 mins. When cool dust with icing sugar
Serve warm or cold with custard, cream or yoghurt – delicious!
You can find out all about Sharon’s business, Midfields Granola, on her website: www.midfieldsgranola.co.uk
You’ll find a link there to her Facebook page too.