Scrumpshes

Scrumpshes isn’t just for breakfast. It’s a snack, a topping, a dessert situation, and apparently the thing your watermelon salad didn’t know it desperately needed.

This watermelon cucumber feta salad is sweet, salty, bright, herby, and finished with a sprinkle of soft, chewy Scrumpshes granola for the perfect little unexpected bite.

Watermelon Cucumber Feta Salad with Scrumpshes

Ingredients….

For the salad:

* 4 cups seedless watermelon, cubed
* 1 English cucumber, sliced into half-moons
* 1/2 medium red onion, thinly sliced
* 1/2 cup feta cheese, crumbled
* 1/4 cup fresh cilantro, chopped
* Scrumpshes granola, for topping

For the dressing:

* 2 tablespoons extra virgin olive oil
* 1 tablespoon fresh lemon juice
* 1 tablespoon honey
* 1/2 teaspoon kosher salt
* 1/4 teaspoon cracked black pepper
* Chili flakes, to taste

Directions

1. In a large bowl, combine the watermelon, cucumber, and red onion.
2. In a small bowl or jar, whisk together the olive oil, lemon juice, honey, salt, pepper, and chili flakes.
3. Drizzle the dressing over the watermelon mixture and toss gently.
4. Sprinkle the feta over the top.
5. Add the chopped cilantro.
6. Finish with a generous sprinkle of Scrumpshes granola right before serving.
7. Serve immediately, or chill for 15 minutes before adding the granola.

# WatermelonSalad

This Sunday , .granola is joining for a truly special collaboration.

Introducing Fistikie Blossom — a delicate orange blossom water mousse layered with pistachio crémeux and set over olive oil cake, finished with a Scrumpshes touch that brings beautiful texture and depth to every bite.

Smooth, creamy, fragrant, chewy, and rich, this dessert is already exquisite on its own — and Scrumpshes slips right in, adding the kind of contrast that makes a spoon go back for another bite.

Because Scrumpshes is not just for breakfast. It stands on its own, and it also has a way of elevating something that clearly never needed saving in the first place.

Find both Canelé Bakery and Scrumpshes at Berwyn Market this Sunday 4/12, 9-12 pm

Granola is usually treated like one category: crunchy, dry, and overly sweet.

✨But texture changes everything✨

A soft-chewy granola feels more comforting, blends better into yogurt, pairs beautifully with fruit, and works just as well for snacking as it does for breakfast or topping.

Add thoughtful ingredients, no refined sugar, no seed oils, and a more grounded approach to real food — and it becomes something else entirely.

That’s the idea behind .granola
CleanIngredients HealthySnack

A little garden in the dead of winter.🥬🍏🌿

Crunchy, bright and citrusy.

Ingredients
• Fennel (1 small bulb, or however much you prefer)
• Green cabbage (about 2–3 cups shredded)
• 1 apple (crisp + tart works best)
• Candied walnuts or pecans (maple syrup, not brown sugar)
• 5 cilantro stalks + a handful of leaves
• Salt
• Optional: .granola for that cozy, chewy crunch

Maple-candied nuts (quick + lazy)

Toss walnuts/pecans in a pan with a splash of maple syrup + pinch of salt. Stir until glossy and sticky. Separate on the pan right away, or it will become a rock.

Dressing (blend it)
• 2–3 cilantro sprigs (leaves + stalks)
• 1 tbsp honey
• 1 tbsp olive oil
• Juice of 1 lemon
• Juice of 1 orange (optional — use if you want it sweeter, skip if you don’t)
Blend in a Vitamix or any blender until smooth.

Assembly
1. Thin-slice cabbage, fennel, and apple on a mandolin.
2. Salt the cabbage first.
3. Chop cilantro (especially the stalks — they’re so flavorful).
4. Add candied nuts.
5. Pour dressing over, mix, and devour.

Make-ahead note

You can make this hours ahead.
Just add .granola right before eating so it stays chewy and doesn’t go sad.

Winter can be bleak. Your dinner veg doesn’t have to be.

Swede Potato Bread…
Sweet potatoes are naturally rich in fiber, potassium, and beta-carotene (which your body converts to vitamin A—great for skin, eyes, and immune support). They also have a lower glycemic impact than many refined flours/sugars when paired with fats and protein (like eggs + olive oil).

And the best part: their natural sweetness comes from their starches converting into sugars as they cook—especially when baked—so you get a cozy, caramel-like flavor without needing refined sugar - which is a no, no here .granola 😉

Ingredients
• 1 cup mashed sweet potato (bake at 400°F until soft and easily pierced with a fork)
• 1/2 cup quality olive oil or avocado oil
• 1/2 cup raw honey
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 cup oat flour (blend sprouted oats in a food processor)
• 1/2 cup almond flour
• If you’d rather skip making oat flour, use 1 1/2 cups almond flour total instead.
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon Himalayan pink salt
• Serve it with vanilla ice cream, Scrumpshes granola, or both

Instructions
1. Preheat the oven to 375°F. Line a baking tray or cake pan with parchment paper.
2. In a large mixing bowl, whisk together the mashed sweet potato, olive oil, eggs, vanilla extract, and honey until smooth.
3. Add the flours, baking soda, baking powder, and salt. Stir until fully combined.
4. Pour the batter into the prepared pan and spread evenly.
5. Bake for about 45 minutes, or until the center is set and a toothpick comes out mostly clean.
6. Let cool slightly before serving.

Serve warm as-is, or top with vanilla ice cream () and .granola—because obviously 🤭

Breakfast, snack, topping, dessert… or straight from the jar.
How do you Scrumpshes?