23/08/2026
This one is for the brave few willing to spend a WHOLE minute and a half of their lives with me today 😅 basically a feature length film for Instagram these days!
Looking back on it, it doesn’t feel like I made very much with my three hours? Probably because I literally plod round the kitchen like a slow snail and can only do one thing at a time or EVERYTHING burns 😅 But I guess some bits are better than no bits!
I’ll leave the recipe for my doc seed granola below! 💚 I am currently working to perfect the vegan version of the brownie recipe - it tastes amazing right now but they’re a little TOO squishy and don’t hold as well as I’d like them to. But if you fancy delivering me a little slice of encouragement to keep developing the perfect recipe, I’d love to see a ‘☀️’ in the comments!
Doc Seed Granola
Makes 2 large baking trays of nutritious, nutty granola! Store in airtight containers for up to 1 month.
Foraging notes: We’re looking to forage the seeds of either of the two most common types of dock found in the UK, Broad-leaved dock (Rumex obtusifolius) or Curled dock (Rumex crispus). They’re the plant that your mum probably rushed to get a leaf of when you got stung by a stinging nettle when you were little and have tall spikes of rusty red seeds!
They do tend to harbour little bugs, so after you collect them, give them a little shake, or leave them in the basket for a few hours outside to let the bugs escape. Then, strip the seeds from the stems and use them as they are (no need to separate the seeds from the seed husk, it’s all extra fiber!)
1/2 cup dock seeds
4 cups whole oats
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup nuts of choice (I like hazelnuts or pecans)
Pinch of salt
1 tsp of mixed spice (or cinnamon, or ground hogweed seed)
½ cup coconut oil
½ cup maple syrup
½ cup dried fruit
Set your oven to 180C and line 2 large baking trays with baking paper.
Mix together all of your dry ingredients (except the dried fruit), then in a little saucepan melt your coconut oil. When it’s liquid, mix in the maple syrup. Pour the wet ingredients into the dry and stir well so every oat and seed is covered.
Pour over the 2 baking trays, spreading out the mixture so it’s even and right up to the corners / edges. Bake for 15 minutes then take out of the oven and press the mixture down firmly with the back of a spatula. Return to the oven for a further 10 minutes. The oats should look golden brown and toasted around the edges of the trays. They may need up to an extra 10 minutes depending on your oven.
Allow to cool completely (you can stack one tray on top of the other). Then crumble your granola into lovely chunks, add your dried fruit (I like cranberries) and pour into a jar!
