Waste-combating all-natural granola made in east London
Image: Hannah Kay
Granola—in fact, breakfast cereal in general—is one of those ‘healthy’ foodstuffs that has come a bit of a cropper thanks to the recent interest in and subsequent shunning of refined sugars. Knowing what we now know, you can avoid inadvertent indulgence by spending hours checking cereal packet labels and acquiring an understanding of all the many scientific names for the different sugars contained within—or you could just head to nibs etc for some of Chloë Stewart’s homemade, no-nonsense juice pulp granola.
“It barely tastes sweet—most of the sugar is concentrated in the sultanas and the juice pulp,” says Chloë. That juice pulp—an example of a waste product being put to good use—makes up about 30 per cent of the product, so it’s “pretty high in fibre. I get it from juice bars across London. It varies, but most of the recent batches are made with carrot, apple and ginger pulp, mixed with organic jumbo oats, almonds, coconut flakes, sultanas, cinnamon, seeds and salt, then a little olive oil and honey to bind it,” she explains. “But, actually, the pulp is quite moist, so you don’t need loads of extra sugars and syrups.”
Pleasingly crunchy clumps
Baked “low and slow” until golden in Chloë’s east London kitchen, it’s earthy, with pleasingly crunchy clumps of oats and added bite from the myriad seeds. Wrapped up in brown paper packaging (made from recycled materials, of course) and brought to Borough each Thursday, you can eat it “any which way,” smiles Chloë. “I have customers who like to just snack on it plain—I do that too—or you can crumble it on a salad with feta, beetroot and spinach, for example. The nuttiness really works.”
Her favourite way to eat it? “On top of porridge, or just in a bowl of milk or yoghurt with loads of fruit,” she says. “I encourage people to try it, even if they say they don’t usually like granola—the flavour and texture make it just that little bit different.”