Since updating our lunch menu with our autumn/winter soups and stews, we've been asked several times for the recipe for our savoury granola, so here it is - souper douper easy! This adds great texture to soup used instead of croutons, scattered on a salad or sprinkled on a baked Camambert. And like us, you can even make it gluten free. This recipe is our favourite, but you could easily add different combinations of nuts and seeds for a different variety each time!
INGREDIENTS: (makes enough for a medium kilner jar)
200g oats (gluten free if desired - we use Delicious Alchemy - which we also sell!)
100g rice flakes (we use Delicious Alchemy - alternatively just use extra oats)
80g pumpkin seeds
4 tsp dried chilli flakes
2 tbsp fennel seeds
4 tsp nigella seeds
2 tsp dried red pepper flakes
2 tbsp maple syrup
egg white of 2 eggs
2 tbsp olive oil
2 tbsp soy sauce (gluten free if needed)
Preheat the oven to 180*C. Mix all ingredients together in a bowl until well combined. Line a baking sheet with parchment. Lay out the mix evenly over the baking sheet and bake for 10-15mins until it starts to brown. Remove from the oven and move the mix around then return to the oven for another 5-10mins.
Store in an airtight container in a larder or cupboard.