Edgefield Blend was developed with Dan M. Wood, proprietor of Edgefield Bed and Breakfast in Sharon Springs. For rates and availability at this charming and elegant venue, please visit their website. Developed with his brother, David M. Wood, Dan wanted a granola to serve his guests for breakfast, which did not contain nuts. Not only is the granola offered as is with yoghurt, but the Wood brothers developed a recipe for waffles and pancakes using this flavor, which the guests thoroughly enjoy! This recipe is in our Recipe section on the website.
Ingredients: *Gluten-Free Thick-Cut Rolled Oats, *Dried Cranberries, *Maple Toasted Coconut Flakes (*Coconut Flakes & *Maple Syrup), *Light Brown Sugar, *Unsalted Sunflower Seeds, *Unsalted Pumpkin Seeds, *Unsalted Butter, *Madagascar Vanilla Extract, Village of Sharon Springs Water, & Non-Iodized Salt.
*Certified Organic Ingredients
Have made pancakes with the Edgefield Blend for houseguests, and they were so yummy! Problem was then our guests didn’t want to leave and wanted those pancakes every morning!